Mushroom and Leek Pie with Crispy Lemon Chicken
Ingredients: puff pastry, mushrooms, leek, chicken thighs, mustard · 30 min cook time · 550kcal · $5.00
Ingredients
1sheet puff pastry, 200g mushrooms, 1piece leek, 4piece chicken thighs, 1teaspoon mustard, 1piece lemon, 2cloves garlic, 1tin canned chicken soup
Instructions
1. Score the edge of the puff pastry halfway down into the pastry and place in the oven so the middle puffs up to create a lid.
2. Season the chicken thighs with lemon zest, lemon juice, mustard, garlic, salt, and pepper. Cut into the bone to help heat get in quicker.
3. Cook leeks and mushrooms in a pan with garlic, then stir in the canned chicken soup and a teaspoon of mustard to build a rich filling.
4. Switch the oven setting to grill to crisp up the chicken skin.
5. Spoon the sloppy mushroom and leek filling into the pastry base, top with the crispy lemon chicken, and serve.
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