Chicken, leek, and mushroom pie is classic British comfort food you can make easily in your Instant Precision Dutch Oven. Tender bits of chicken in a creamy Dijon mustard sauce with leeks and mushrooms all topped with a crispy puff pastry topping.
Dice the chicken thighs into small pieces. Slice the leeks and mushrooms. Set aside.
Preheat the Instant Precision Dutch Oven on sear/saute mode. Once heated add a small amount of oil or butter t the pot. Add in the chicken and quickly par-cook browning slightly for a few minutes. Remove to a plate.
Next, add the leeks and mushrooms. Saute until softened then remove to a plate as well.
Add in three tablespoons of butter, and once melted whisk in the flour. Cook for two minutes stirring often to prevent sticking to cook the "doughy" taste out.
Pour in the chicken broth, and whisk. Cook until thickened into a sauce-like consistency.
Add in the Dijon mustard and sour cream. Whisk until smooth. Turn off the sear/saute function.
Add the ground thyme, black pepper, parsley, and water. Stir until combined.
Stir in the chicken and vegetables. Cook on manual mode 2 for 30-minutes at 250 degrees.
Once done remove from cooking base. Cool for a few minutes, and remove the lid.
Prepare an egg wash by whisking together the egg and the tablespoon of water.
Add the puff pastry as a topping and crimp the sides with a fork. Cut slits in the top for venting, and then brush with the egg wash.
Broil for about ten minutes or until the topping is browned and puffy to your liking.
Serve immediately, or store in an airtight container for up to one week. Freeze for up to three months then thaw in the refrigerator prior to reheating.
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Notes
When par-cooking the chicken if you would like to brown the pieces then saute in small batches. This will promote browning and the chicken will not release as much moisture. This will also help to keep the pot at a higher temperature so it doesn't cool as quickly when adding the cold meat.Once you have cooked the chicken leek mushroom pie mixture check to see if the liquid is too thin. If so, then make a cornstarch slurry with cornstarch and water. Mix in prior to adding the topping.