Kevin Aherne's chicken, leek & mushroom pot pie: Today
Updated / Monday, 25 Apr 2022 17:37
Kevin Aherne's chicken, leek & mushroom pot pie
Ingredients
- 500g chicken legs & thigh meat diced (breast if you prefer)
- 8 chestnut mushrooms (sliced)
- 100g diced chorizo
- 1 leek (finely sliced discard the green top)
- 1 cloves garlic (fine dice)
- 1 tbsp sour cream
- 3 sprigs thyme
- 1 tsp strong Irish mustard
- 1 tsp smoked paprika
- I tbsp plain flour
- 100g butter butter
- 100g cheddar
- 175 ml chicken stock
- 500g peeled potatoes for mash
Method
- Stick the spuds on the boil in salted water for mash potatoes (25 minutes)
- Preheat your oven to 180 gas mark 4
- Mix the flour & smoked paprika together in a bowl
- Toss the chicken in the mix
- Heat a 10 inch oven proof pan
- Fry the chicken in a little oil along with the ½ the butter for 3-4 minutes, season with a little salt
- Add the onion, leek, garlic, thyme, chorizo & mushrooms & Fry for 2 minutes
- Add the chicken stock, sour cream & half the cheddar & stir for 1 minute, Turn off the heat
- Once the potatoes are cooked, strain & steam until dry & mash with the butter, mustard & remaining cheddar.
- Top the pie with the mash either using a spoon or piping bag
- Bake in the oven for 30 minutes- Leave to cool for at least 10 minutes before serving & enjoy.
