Saturday, 21 March 2015

CSA Winter Box 1: Chicken, Leek and Potato Pie

CSA Box 1 so far has had the most variety of different fruits and vegetables, and we definitely did lots of experimenting with different dishes using this selection of healthy, farm fresh food. 
Next up for us was a dish we've only made once before but made a crucial error with.  Last time we forgot to salt the potatoes!  Believe me...  It didn't go well and pretty much ruined the dish.  Maybe we're bad people who can't cope without salted potatoes, but well, that's us.  I hope you may have fared better than we did!

Once again combining chicken and mushroom, and adding leeks from our box and some ready made filo pastry (because which parents of a newborn want to spend time making that!?) it makes a deliciously creamy dish, with a great crunch on top!  The recipe comes from 'Grandma's Best Recipes'.  Not my actual Grandmother's unfortunately.  But it's a good book!!


225g/8oz potatoes, cubed
5 tbsp butter
1 skinless chicken breast, cubed
1 leek, sliced
150g mushrooms, sliced
2 1/2 tbsp plain flour
300ml milk
1 tbsp Dijon mustard
1 tbsp chopped fresh sage
225g filo pastry, thawed if frozen
3 tbsp butter, melted
Salt and pepper


1.  Preheat the oven to 180°C/350°F.  Cook the potato cubes in a saucepan of boiling water for 5 minutes.  Drain and set aside. 

2.  Melt the butter in a frying pan and cook the chicken cubes for 5 minutes or until browned all over. 
3.  Add the leek and mushrooms and cook for 3 minutes, stirring.  Stir in the flour and cook for 1 minute, stirring constantly.  Gradually stir in the milk and bring to the boil.  Add the mustard, sage, potato cubes, season to taste with salt and pepper and simmer for 10 minutes.
4.  Meanwhile, line a deep pie dish with half of the sheets of filo pastry.  Spoon the sauce into the dish and cover with 1 sheet of pastry.  Brush the pastry with butter and lay another sheet on top.  Brush this sheet with butter.

5.  Cut the remaining filo pastry into strips and fold them on to the top of pie to create a ruffled effect.  Brush the strips with the melted butter and cook in the preheated oven for 45 minutes or until golden brown and crisp.  Serve hot.

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