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Chicken, Leek & Mushroom Pie


1 large leek, cut into thin slices
250g mushroom, cut into slices
1 chicken breast, cut into 1 inch pieces
50g butter
½ tsp Supreme Coarse Black Pepper
Salt to taste
1 tsp Supreme White Pepper Powder
1 tsp Supreme White Chilli Powder
1 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
450 ml double cream
Ready rolled puff pastry
1 egg, beaten


Preheat oven to 180°c. Melt butter in a deep pan over medium heat. Add chicken, coarse black pepper and salt. Stir occasionally until excess water/moisture has evaporated and chicken is cooked through. Add sliced mushrooms and leeks and cook for 4-5 minutes. Stir in white pepper powder, white chilli powder, onion powder and garlic powder, cook for 1-2 minutes then reduce heat to low and pour in the double cream. Stir well and simmer for 10 minutes. Transfer filling into a pie dish and cover with ready rolled puff pastry. Trim off excess and design/ crimple edges as desired. Brush with beaten egg and bake in preheated oven for 40-45 minutes until pie is golden brown and crisp.