Healthy Chicken Mushroom And Leek Pie With Mash, Carrots, And Peas
Hello, food lovers! As a traveling chef, I’ve had the pleasure of tasting and creating dishes from all over the world. Today, I’m excited to share one of my favorites: healthy chicken mushroom and leek pie with creamy mash and steamed vegetables. While this recipe may be a bit challenging, the end result is a delicious, hearty pie that’s perfect for meal prepping and freezing.
Once you’ve tried this homemade version, you’ll never want to settle for supermarket-frozen pies again. Follow this step-by-step guide to create these tasty, satisfying pies from scratch. Enjoy the journey and the rewarding results!
Healthy Chicken Pie Main Ingredients And Their Benefits
Not only is this dish delicious, but it also offers several health benefits. The lean chicken provides essential protein for muscle repair and maintenance. By making your own pie dough, you avoid additives and control the salt and fat content, making for a healthier crust.
Chicken is a fantastic lean source of protein, which helps build and repair tissues. It’s also low in fat, especially when using boneless, skinless breasts, making it a healthier option that still provides a hearty, satisfying base for the pie.
Mushrooms are rich in antioxidants, vitamins, and minerals, adding significant nutritional value to your meal. They contain B vitamins, selenium, and fiber, all of which support immune function and digestive health. Their hearty, umami flavor enhances the depth of the pie, making it both tasty and nutritious.
Leeks are packed with vitamins A, C, and K, which are essential for maintaining good vision, a healthy immune system, and strong bones. They also provide dietary fiber, which aids in digestion and helps keep you feeling full longer. Their mild, sweet flavor adds a subtle complexity to the filling without overpowering the other ingredients.
While it might seem daunting, the benefits are well worth the effort. By making your own dough, you avoid additives and preservatives often found in store-bought versions. You can control the amount of salt and fat, ensuring a healthier crust that’s still fresh, buttery, and flaky. This means you get a delicious golden crust without unnecessary chemicals and with a better nutritional profile.
Sweet potatoes
Sweet potatoes are a nutritional powerhouse, offering numerous health benefits. Rich in beta-carotene, they support eye health and boost the immune system. High in dietary fiber, sweet potatoes aid in digestion and help regulate blood sugar levels. They are also packed with vitamins A, C, and B6, as well as minerals like potassium and manganese, which contribute to heart health and overall well-being. Additionally, their natural sweetness and versatility make them a delicious and healthy addition to any meal.
How To Make Healthy Chicken Mushroom And Leek Pie Step-By-Step
By following these detailed steps, you’ll create a tender, flaky pie dough that melts in your mouth.
Step 1: Make the Pie Dough
Begin by gathering all the necessary ingredients and equipment. You’ll need 160g of all-purpose flour, 112g of unsalted butter, 1g (1/2 teaspoon) of salt, and approximately 30ml of cold water. Having everything measured out and ready will make the process smoother and more efficient.
Combine dry
Place the 160g of all-purpose flour into a large mixing bowl. Add the salt. Use your hand to mix the salt evenly into the flour, ensuring that the seasoning is well distributed throughout the mixture.
Add butter
Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Add water and knead
Gradually add the cold water, a tablespoon at a time, mixing until the dough just comes together. Knead it for 5 minutes, then form the dough into a ball. Be careful not to overwork the dough.
Wrap and Chill
Wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Pie Filling
Gather everything and start chopping
Before you begin, gather all the ingredients and equipment you will need. Weigh out 225g of boneless, skinless chicken breast, 100g of mushrooms, a medium leek, 30g of all-purpose flour, 240 ml of chicken broth, grab a chili and a few garlic cloves.
Cut chicken into bite-sized pieces, and slice mushrooms roughly the same size, clean and cube the leek.
Mince few cloves of garlic and red chilli.
Cook mushrooms
Heat a large, dry skillet over medium heat. Add the sliced mushrooms to the dry skillet. Cook the mushrooms, stirring occasionally, until they release their moisture and begin to dry out, about 5-7 minutes. This step helps to concentrate their flavor
Once the mushrooms have dried out and are beginning to brown, add splash of olive oil to the skillet. Stir the mushrooms to coat them evenly in the oil and season them with salt and pepper. If your skillet is not large enough to accommodate all the filling ingredients, transfer the mushrooms to a larger pot. Alternatively, you can continue using the same skillet if it is big enough
Cook chicken
In the same skillet, add the chicken pieces. Cook the chicken over medium heat until they are golden brown and cooked through, about 3-5 minutes. Stir occasionally to ensure even cooking. Season with salt and pepper.
Add the sliced leeks and minced garlic to the mushrooms. Cook the vegetables over medium heat until the leeks are soft and the garlic is fragrant, about 3-5 minutes.
Once cooked transfer everything to a large pot.
Finish off the filling
Sprinkle 30g of all-purpose flour over the cooked vegetables. Stir well to coat the vegetables evenly with the flour. This step helps to thicken the sauce.
Gradually add 240ml of chicken broth to the vegetable mixture, stirring continuously. As you add the broth, the flour will dissolve, and the mixture will begin to thicken into a sauce. Continue stirring until the sauce is smooth and thickened.
Allow the filling to simmer for a few minutes to let the flavors meld together. Once done, remove the pot from the heat and let the filling cool slightly before using it to assemble your pies.
Step 3: Assemble the Pies
Make the pie base
Begin by preheating your oven to 180°C (400°F). This ensures that the oven is at the right temperature when you’re ready to bake the pies.
On a lightly floured surface, roll out the chilled pie dough to about 3mm thickness. Using a rolling pin, work gently to ensure an even thickness throughout the dough.
Cut out 4 circles from the rolled-out dough. You’ll need 2 circles slightly larger than your 10cm round ring molds (these will be the bases) and 2 circles to fit the tops of the pies.
With the remaining dough, roll it out again and cut out 2 strips that will be used to line the sides or walls of the ring molds. The width of the strips should be slightly taller than the height of your molds.
Rub some butter on the moulds for an easier release.
Start by lining the sides of the 10cm round ring molds with the dough strips. Gently press the dough into the molds, ensuring it adheres well to the sides and letting the excess hang over the top edges slightly.
Next, place the larger dough circles into the bottom of the molds, pressing gently to ensure there are no gaps between the base and the side strips.
Fill the pie
Divide the cooled chicken, mushroom, and leek filling evenly between the two prepared molds. Fill them to just below the top of the dough lining.
Cut a few slits in the top crust to allow steam to escape and place the dough circles over the filling. Use a bit of beaten egg wash along the edges of the dough lining the molds to help seal the top crust to the side strips. Trim any excess dough from the edges and crimp them to seal the pies securely. This can be done by pinching the dough together or using a fork to press down around the edges.
Seal it
Place the top dough circles over the filling. Trim any excess dough and crimp the edges to seal.
Bake it
Place the assembled pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
.Once baked, remove the pies from the oven and allow them to cool slightly before serving.
Step 4: Prepare the garnish
Make the mash
While the pies are baking, place the peeled and cubed sweet potatoes into a large pot of salted water. Bring the water to a boil over high heat.
Reduce the heat to medium and continue to cook the sweet potatoes until they are tender, about 15-20 minutes. You should be able to easily pierce them with a fork. Once the sweet potatoes are tender, drain them in a colander.
In the same pot add the 60ml of milk and 30g of butter to the mash real creamy.
Use a potato masher, an electric mixer or just bash them with mortal. Mash the sweet potatoes until smooth and creamy.
Adjust the taste with salt and pepper and some dried or fresh herbs.
Steam the vegetables
While the pies are baking and the potatoes are boiling, prepare the steamed vegetables. Slice carrots into Rondelles.
Place the carrots and frozen peas in a steamer basket over a pot of boiling water. Cover and steam until tender, about 5-7 minutes. If desired, toss the steamed vegetables with olive oil and season with salt and pepper to taste.
Serve It
Using two spoons, form three quenelles of the sweet potato mash. To do this, scoop a portion of mash with one spoon and shape it by transferring it back and forth between the two spoons until you achieve a smooth, oval shape. Place the quenelles neatly on the plate.
Carefully remove the individual chicken, mushroom, and leek pies from the molds. Place each pie next to the quenelles of sweet potato mash.
Spoon the steamed carrots and peas over and around the pies and mash. The vibrant colors of the vegetables will add visual appeal to the plate.
Chicken and Leek Pie with Mash, Carrots and Peas
Course: Lunch, DinnerCuisine: BritishDifficulty: Medium2
servings40
minutes30
minutes550
kcalThis chicken and leek pie, topped with creamy mashed potatoes and served with colorful vegetables, is a classic dish ideal for a comforting meal on any day.
Ingredients
- For the Pie Dough
160g All-purpose flour
112g Unsalted butter, cold and cut into small cubes
1g Salt
30ml Cold water (more as needed)
- For the Pie Filling
225g Boneless, skinless chicken breasts, cut into bite-sized pieces
100g Mushrooms, sliced
100g Leek, cleaned and sliced thin
1 Clove garlic, minced
30g All-purpose flour
240ml Chicken broth
10g Olive oil
Few fresh thyme leaves (or 1/4 tsp dried thyme)
Salt and pepper to taste
1 egg, beaten (for egg wash)
- For the Mash
450g Potatoes, peeled and cubed
60ml Milk
30g Butter
Freshly chopped herbs
Salt and pepper to taste
- For the Steamed Vegetables
200g Carrots, peeled and sliced
150g Peas, frozen
Salt and pepper to taste
10g Olive oil (optional)
Directions
- Make the Pie Dough
- In a large bowl, combine the flour and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add the Coldwater, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Pie Filling
- Heat a large, dry skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to dry out, about 5-7 minutes.
- Add a splash of olive oil to the skillet, stir to coat the mushrooms, and season with salt and pepper.
- If needed, transfer the mushrooms to a larger pot. Otherwise, continue using the same skillet.
- Add the chicken pieces to the skillet and cook over medium heat until golden brown and cooked through, about 3-5 minutes. Season with salt and pepper.
- Add the sliced leeks and minced garlic to the mushrooms and cook until the leeks are soft and the garlic is fragrant, about 3-5 minutes.
- Transfer everything to a large pot if not already in one.
- Sprinkle the flour over the vegetables and stir well to coat.
- Gradually add the chicken broth, stirring continuously until the sauce thickens.
- Simmer for a few minutes, add flavor, then remove from heat and let the filling cool slightly.
- Assemble the Pies
- Preheat the oven to 180°C (400°F).
- On a lightly floured surface, roll out the pie dough to about 3mm thickness. Cut out 4 circles: 2 slightly larger than the 10cm round ring molds for the base and 2 to fit the tops.
- Cut 2 strips of dough to line the sides of the molds.
- Line the sides of the molds with the dough strips, pressing gently to fit, and then place the larger dough circles at the bottom, pressing to seal the edges.
- Divide the cooled chicken, mushroom, and leek filling evenly between the two molds.
- Place the top dough circles over the filling, trim any excess, and crimp the edges to seal. Brush with beaten egg and cut a few slits for steam.
- Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling. Allow to cool slightly before serving.
- Prepare the Vegetables
- While the pies are baking, place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender.
- Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth. Season with salt and pepper to taste.
- While the pies are baking and the potatoes are boiling, prepare the steamed vegetables.
- Place the carrots and peas in a steamer basket over a pot of boiling water. Cover and steam until tender, about 5-7 minutes.
- If desired, toss the steamed vegetables with a splash of olive oil and season with salt and pepper to taste.
Notes
- These are fantastic to freeze and meal prep. Just double or triple the recipe.
Wraping Up
Congratulations on creating your own individual chicken, mushroom, and leek pies with creamy sweet potato mash and steamed vegetables! This recipe, while a bit challenging, is perfect for meal planning and prepping. The pies can be made ahead of time and frozen, providing you with a delicious, homemade meal that’s ready whenever you need it.
By making these pies from scratch, you not only control the quality and ingredients but also enjoy a meal that’s far superior to supermarket options. I hope you found this recipe both rewarding and enjoyable.
If you enjoyed this dish, be sure to explore my blog for more recipes and culinary tips. My recipes are focused on low calories and high in protein and nutrition. Happy cooking, and thank you for joining me on this culinary adventure!
