• prep: 25 min
• cook: 55 min
• total: 1 hr 20 min

servings:

Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it

• 50g butter
• 3 leeks , washed and finely sliced
• 1 thyme sprig
• 100g button mushrooms , sliced
• 20g dried porcini mushrooms , roughly crumbled
• 6 skinless and boneless chicken thighs, cut into chunks
• 30g flour
• splash of white wine (optional)
• 300ml chicken stock
• 100ml double cream
• 1/2 lemon , juiced
• 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought

Click Here For Step-By-Step Instructions