John Torode’s Chicken Leek And Mushroom Pie Recipe

John Torode’s Chicken Leek and Mushroom Pie is a rich and comforting British dish, combining tender chunks of chicken, the earthy sweetness of leeks, and the umami flavor of mushrooms, all enveloped in a creamy sauce and encased in a golden, flaky pastry. It’s a perfect dish for a cozy family dinner or a special occasion. The beauty of this pie lies in its balance of flavors – the lightness of the chicken and leeks contrasts beautifully with the deep, savory notes of the mushrooms and the richness of the sauce.

John Torode, known for his appearances on BBC’s MasterChef, has a knack for creating recipes that are both simple and deeply flavorful, and this pie is no exception. The blend of ingredients is designed to be comforting yet sophisticated, and the pie itself is a true crowd-pleaser, with both adults and children alike savoring every bite. Whether served for a Sunday lunch or as a hearty mid-week meal, this pie is a guaranteed hit.

John Torode’s Chicken Leek And Mushroom Pie Recipe

Ingredients Needed

To create this hearty Chicken, Leek, and Mushroom Pie, you’ll need the following ingredients:

1. Chicken – Ideally, skinless chicken breasts or thighs. Boneless thighs are a great choice as they remain tender and juicy.
2. Leeks – Leeks provide a mild onion flavor that complements the chicken without overpowering it.
3. Mushrooms – Button or chestnut mushrooms work wonderfully. They bring a rich, earthy flavor to the dish.
4. Butter – For sautéing the vegetables and creating a luscious, rich sauce.
5. Flour – Used to make the roux, which thickens the sauce and gives it a creamy consistency.
6. Chicken stock – This helps to develop the flavor of the filling and provides a savory base for the sauce.
7. Double cream – For richness and creaminess, balancing the flavors and giving the filling a silky texture.
8. Thyme – A herb that adds an aromatic, slightly earthy note that complements the other ingredients.
9. Salt and pepper – For seasoning.
10. Ready-made shortcrust or puff pastry – Depending on your preference, you can use either for the crust, though puff pastry gives it a more decadent and flaky texture.

Equipment Needed

The equipment required to make this pie is fairly standard, but here’s a list of the essentials:

1. Large skillet or frying pan – For sautéing the chicken and vegetables.
2. Pie dish – A medium-sized pie dish or a ceramic baking dish will work best. A 9-inch diameter pie dish is typically ideal.
3. Rolling pin – If you plan to roll out the pastry from scratch or even if you’re using store-bought pastry, a rolling pin helps to get the perfect thickness.
4. Sharp knife – For cutting the chicken into chunks and slicing the leeks and mushrooms.
5. Saucepan – Used for making the roux and cooking the sauce before adding it to the pie.
6. Baking sheet – To place the pie dish on while baking, to catch any potential overflow.
7. Pastry brush – Optional, but great for brushing the top of the pastry with egg wash before baking for a golden finish.
8. Cling film or parchment paper – For covering the pastry while it chills (if you decide to make your own).

Step-by-Step Guide To Make John Torode’s Chicken Leek And Mushroom Pie

1. Prepare The Filling

   • Start by heating some butter in a large frying pan over medium heat. Once melted, add the chicken chunks and cook until they are browned on all sides. Remove the chicken and set it aside.
   • In the same pan, add a bit more butter and sauté the leeks until soft and translucent. This will take about 5 minutes.
   • Add the mushrooms to the pan and cook them down until they release their moisture and begin to brown, around 5-7 minutes.
   • Sprinkle flour over the vegetables, stirring to form a roux (this helps thicken the sauce). Allow the flour to cook for 1-2 minutes to avoid any raw taste.

2. Make The Sauce

   • Gradually pour in the chicken stock, stirring constantly to avoid lumps. Once the mixture has thickened and become smooth, add the cream. Season with salt, pepper, and a handful of fresh thyme.
   • Return the chicken to the pan, stirring to coat it in the creamy sauce. Let everything simmer together for a few minutes, until the chicken is fully cooked and the sauce is thick and luxurious.
   • Remove the pan from the heat and allow the filling to cool slightly.

3. Prepare The Pastry

   • While the filling is cooling, prepare your pastry. Roll it out on a floured surface to fit your pie dish, leaving enough to cover the top. If you are using pre-made pastry, simply unroll it and ensure it fits the dish.
   • Line the pie dish with the pastry, pressing it gently into the sides.

4. Assemble The Pie

   • Pour the cooled chicken, leek, and mushroom mixture into the pastry-lined pie dish, smoothing it out evenly.
   • Cover the pie with the top layer of pastry, trimming any excess. Press the edges together to seal. Use a fork to crimp the edges if desired.
   • Make a few slashes in the top of the pastry to allow steam to escape.

5. Bake The Pie

   • Preheat your oven to 200°C (180°C fan) or 400°F. If you like, brush the top of the pastry with a beaten egg to give it a golden sheen when baked.
   • Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden and puffed up.

6. Serve And Enjoy

   • Once the pie is done, remove it from the oven and let it cool for a few minutes before slicing. Serve with your favorite sides like mashed potatoes or a green salad.

Mastering The Recipe: Tips And Tricks

• Use chicken thighs for a juicier pie: While chicken breasts are lean and healthy, chicken thighs offer a richer flavor and juicier texture, making your pie more flavorful.
• Don’t overcook the leeks: Leeks can become mushy if overcooked, so aim for soft, but still with some texture. They should melt into the sauce rather than disintegrate.
• Add a splash of white wine: For added depth of flavor, you can deglaze the pan with a splash of white wine before adding the chicken stock. This adds a nice touch of acidity and complexity to the sauce.
• Make ahead: You can prepare the filling ahead of time and store it in the fridge overnight. Assemble and bake the pie the next day for a quicker meal.
• Experiment with herbs: While thyme is the classic choice, rosemary or sage would also work beautifully in this pie. Try experimenting with different herbs to make it your own.

John Torode’s Chicken Leek and Mushroom Pie is a delicious, comforting, and versatile dish that brings together the richness of creamy sauce, the heartiness of chicken, and the earthiness of mushrooms and leeks. Whether you’re making it for a family dinner, a Sunday lunch, or as a special treat, this pie is guaranteed to be a crowd-pleaser.

By following the recipe closely and applying some of the tips and tricks, you’ll create a pie that’s not only flavorful but also visually stunning. So, roll up your sleeves, gather your ingredients, and enjoy creating this comforting masterpiece!.

Simple Twists On John Torode’s Chicken Leek And Mushroom Pie Recipe

John Torode’s Chicken Leek and Mushroom Pie is already a delightful blend of savory flavors wrapped in golden, flaky pastry. However, there are several ways to elevate this comforting dish or add a new twist to suit different preferences or occasions. Whether you’re aiming for a richer flavor, a lighter version, or a surprise ingredient, here are some ideas for simple adaptations:

1. Add Fresh Herbs: Although the recipe may already feature some herbs, introducing fresh thyme, rosemary, or tarragon into the filling can make a big difference. Herbs like tarragon, in particular, pair beautifully with the creamy sauce and elevate the flavor profile of the chicken and leeks.
2. Cheese It Up: If you’re a fan of cheesy pies, consider adding a layer of grated cheese, such as cheddar, gruyère, or even a creamy blue cheese, to the filling. This will give the pie an extra rich, tangy flavor and melt into the sauce, creating a luxurious texture.
3. Swap Chicken for Other Meats: While chicken is a classic filling, you can experiment with other proteins. Turkey works similarly well, or you could try lean beef or pork for a heartier variation. Alternatively, for a vegetarian twist, substitute the chicken with a mix of hearty vegetables like root vegetables (parsnips, carrots) and mushrooms, making it an equally satisfying meat-free version.
4. Add a Splash of Wine: For an added depth of flavor, deglaze the pan with a splash of white wine or even a dry sherry before adding the stock and cream. This will infuse the filling with a subtle but complex note, which complements the mushrooms and leeks beautifully.
5. Spice It Up: If you like a little heat in your food, you could throw in a dash of cayenne pepper, chili flakes, or even some freshly ground black pepper. These spices will enhance the flavors of the filling, giving it a slight kick without overpowering the dish.
6. Top It Off with Puff Pastry: For an extra indulgent twist, consider swapping regular shortcrust pastry with puff pastry. The result is a light, airy, and buttery crust that contrasts beautifully with the creamy filling inside. You can even do a half-and-half combination of shortcrust and puff pastry for a layered effect.
7. Crispy Topping: For a fun variation on the usual pie crust, try adding a crispy topping by sprinkling breadcrumbs and grated parmesan on top of the pastry before baking. The breadcrumbs will toast to a golden crisp, adding a delightful texture contrast to the soft interior.

These small changes can bring new life to John Torode’s classic recipe while still keeping the core essence of the pie intact. Whether you’re looking for something more decadent, lighter, or with a creative twist, these ideas can be easily incorporated into the recipe.

How To Properly Store Leftovers

Leftovers from a chicken leek and mushroom pie can be just as satisfying the next day, but storing them properly is key to preserving the flavors and texture. Here are some tips on how to store leftovers effectively:

1. Cooling: Before storing your pie, allow it to cool to room temperature. It’s important not to store hot food directly in the fridge, as it can increase the temperature inside the fridge and promote bacterial growth. Aim for cooling the pie within two hours of cooking.
2. Storage Containers: Use airtight containers to store your leftover pie. This prevents moisture from affecting the pastry and keeps the filling fresh. If the pie is large, you might want to slice it into individual portions before storing to make it easier to reheat.
3. Refrigeration: Store your pie in the fridge if you plan to eat it within the next 3-4 days. Ensure the fridge is at or below 40°F (4°C) to keep the food safe.
4. Freezing: If you want to keep leftovers for a longer period, freezing is a great option. Wrap the pie slices tightly in plastic wrap, followed by aluminum foil, or place them in a freezer-safe, airtight container. This will prevent freezer burn and keep the pie safe for up to 2-3 months. Be sure to label the container with the date, so you know when to use it by.
5. Reheating: When you’re ready to enjoy the leftovers, reheating the pie is simple but requires some care to maintain the texture. If reheating from the fridge, simply place the pie in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through. For frozen leftovers, allow them to thaw in the fridge overnight before reheating, or you can reheat them directly from frozen, but this may take a little longer.

By following these simple storage methods, you can keep your chicken leek and mushroom pie tasting as good as new for several days.

What To Eat With John Torode’s Chicken Leek And Mushroom Pie?

While John Torode’s Chicken Leek and Mushroom Pie is hearty and satisfying on its own, pairing it with complementary side dishes can take your meal to the next level. Here are some ideas to serve alongside your pie:

1. Crispy Roasted Vegetables: A mix of roasted root vegetables, such as carrots, parsnips, and sweet potatoes, would be an excellent side. Their natural sweetness pairs wonderfully with the savory pie filling. For an extra layer of flavor, drizzle with olive oil, season with rosemary and thyme, and roast until caramelized.
2. Green Salad: A fresh, crisp green salad with a tangy vinaigrette can balance out the richness of the pie. Consider a simple salad with mixed greens, cucumber, and a lemony dressing. You could even toss in some avocado or a sprinkle of crumbled feta for added creaminess.
3. Garlic Bread: Soft and buttery garlic bread is always a crowd-pleaser. The garlic and herb flavors will complement the creamy pie filling, and the crusty texture contrasts beautifully with the smoothness of the chicken and leek mixture.
4. Mashed Potatoes: If you want to go all-out for a comforting, filling meal, mashed potatoes are the way to go. Creamy mashed potatoes with a touch of butter and a sprinkle of chives would pair excellently with the pie, soaking up the rich sauce.
5. Peas or Green Beans: A simple vegetable side like steamed peas or green beans adds color and a light, fresh contrast to the pie. You can sauté the green beans with a little garlic and lemon for added flavor, or serve peas with a dollop of butter for extra richness.
6. Coleslaw: For a bit of crunch and freshness, coleslaw makes an excellent pairing. The tangy vinegar-based dressing works well to cut through the richness of the pie, adding a refreshing element to each bite.

Conclusion

John Torode’s Chicken Leek and Mushroom Pie is a perfect dish for any occasion-whether it’s a cozy family meal or a special gathering. By incorporating small twists, you can keep the recipe fresh and exciting with new flavors and textures.

And with proper storage techniques, you can enjoy your leftovers just as much as the original meal. Serve the pie with a variety of sides, from fresh salads to roasted vegetables, to create a well-rounded and satisfying meal. Whatever you choose, this recipe is sure to become a staple in your cooking repertoire.

FAQs

What Ingredients Do I Need For John Torode’s Chicken, Leek, And Mushroom Pie?

To make John Torode’s Chicken, Leek, and Mushroom Pie, you will need: boneless chicken thighs, leeks, mushrooms, butter, flour, chicken stock, milk, garlic, thyme, and puff pastry. You’ll also need salt and pepper for seasoning, along with a small amount of olive oil for cooking.

Can I Make John Torode’s Chicken, Leek, And Mushroom Pie Ahead Of Time?

Yes, you can prepare John Torode’s Chicken, Leek, and Mushroom Pie ahead of time. The filling can be made and stored in the refrigerator for up to 2 days before assembling the pie.

When ready, simply top with the puff pastry and bake. If you want to freeze it, you can assemble the whole pie, then wrap it tightly and freeze for up to 2 months. Bake from frozen, allowing extra cooking time.

What Is The Best Way To Serve John Torode’s Chicken, Leek, And Mushroom Pie?

John Torode’s Chicken, Leek, and Mushroom Pie is best served hot, straight out of the oven. It pairs wonderfully with mashed potatoes, steamed greens like broccoli or peas, or a light salad. The rich, creamy filling and flaky pastry make it a comforting main course suitable for any occasion.