Choux chicken and mushroom pie – Food & Home Magazine
A chicken and mushroom pie with a twist. Made with choux dough is this recipe is sure to impress.
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Cooking tools:
- Piping bag
- Star piping nozzle
- Pie dish
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 30g butter
- 2 leeks, thinly sliced
- salt
- freshly ground black pepper
- 1 x 250g punnet Portabellini mushrooms, sliced
- 2 tbsp olive oil
- 600g skinless chicken breasts, diced
- 40g cake flour
- 150ml chicken stock
- 150ml full-cream milk/fresh cream
- 1 tbsp Dijon mustard
- 15g (¼ cup) chopped fresh flat-leaf parsley + extra, to garnish
- 1 tbsp chopped fresh thyme/chives + extra, to garnish
- 125g strong Cheddar/Gruyère
- 1 x batch choux dough
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