Recipe by Ninja Kitchen
Tip: Cooking Mode
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Cooking method:
Standard
- Prep Time: 25 mins
- Total time: 1h 5 mins
- Skill Medium
- Serves 4 people
Chicken, Leek, Mushroom & Puff Pastry Pie
Tip: Prepare the filling a day ahead if desired as it’s best to place the pastry on a room temperature or cold filling.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Ingredients
- 2 tbsp light olive oil
- 300g skinless, boneless chicken thighs, cut into rough 2cm chunks
- 60g chunky smoked bacon or pancetta lardons
- 300g chestnut mushrooms, halved and larger ones quartered
- 1 large leek, cut into 1 1/2cm slices
- 4 sprigs thyme, leaves picked
- 275ml ready-made béchamel/white sauce
- 2 tsp Dijon mustard
- 1 1/2 tsp chopped chives
- 1 1/2 tsp chopped flat parsley
- 1 1/2 tsp chopped tarragon
- 200g all-butter puff pastry (preferably in a block), kept fridge cold
- 1 egg yolk
- salt and pepper, to taste
Cooking mode
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Method
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Step 1
Place the chicken, lardons, mushrooms, leeks and picked thyme in a bowl with the oil and season with salt and pepper.
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Step 2
Ensure that the grill plate and crisping basket are removed from pot. Select ROAST, set the temperature to 190°C and set time to 15 minutes. Select START/STOP to begin preheating.
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Step 3
When the unit beeps to signify it has preheated, place the contents of the bowl into the pot and give it a quick stir around to spread it out evenly. Close the lid to begin cooking.
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Step 4
Open the lid and give it a stir after about 8 minutes. Close lid and continue cooking. Check again after 12 minutes to see if it’s done, or give it another stir and continue cooking.
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Step 5
When it’s done, remove the pot from the unit and scoop all the contents along with their juices into a bowl. Wash the pot and return to the unit.
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Step 6
Add the béchamel sauce, mustard and chopped herbs to the chicken mix. Taste and adjust seasoning if necessary. Now cool the mixture to room temperature before proceeding or chill for later use.
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Step 7
When ready to bake the pie, place the filling in a 20cm pie tin or dish about 4cm deep.
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Step 8
Roll the puff pastry into a 23cm circle just under ½ cm thick. Return the pastry to the fridge for about 15 minutes to chill and rest. Make an egg wash by mixing the yolk with 1 ½ teaspoons of water and a small pinch of salt.
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Step 9
Brush the egg wash onto the lip of the pie dish to help the pastry stick to it. Place the puff pastry circle over the filling and press all around the edge with the prongs of a fork. Brush the pastry all over with the remaining egg wash and then prick the top of the pie a few times with the fork.
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Step 10
Select BAKE, set temperature to 190°C and set time to 25 minutes. Select START/STOP to begin preheating.
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Step 11
When the unit beeps to signify it has preheated, carefully pop the pie into the pot and close the lid.
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Step 12
After 10 minutes, reduce temperature to 170°C and continue cooking
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Step 13
When cooking is complete, very carefully lift the pie out of the pot and serve hot.
