Chicken, Mushroom & Leek Pot Pie





  • 700g shredded roast chicken

  • 1 tbsp olive oil

  • 1tbsp butter

  • 1 large leek, finely sliced

  • 200g buttom mushrooms, sliced

  • 1/4 cup plain flour

  • 1 cup chicken stock

  • 2/3 cup milk

  • 2 cups frozen mixed veg (peas, corn, carrots)

  • 1 sheet puff pastry

  • 2 tsp celery seeds

  • 2 tsp caraway seeds

  • 1 tsp coriander seeds, crushed

  • 3 cloves garlic, minced

  • salt & pepper to taste

50 Mins


  1. Preheat the oven to 200 degrees and remove the puff pasty from the pack to defrost. 

  2. Heat oil and butter in a large pan on med-high heat. Add the leek and mushroom, and cook, stirring for 5 minutes until softened. Add garlic and cook for a further 2 minutes.

  3. Add flour to the pan and toss to coat the vegetables. Slowly add chicken stock and milk, stir through. 

  4. Add the mixed vegetables, seeds, salt & pepper and bring to a boil. Reduce heat to low and cook until thickened.

  5. Pour the mixture into a large oven-proof pot. Cut the pastry into a circle to fit your pot and place on top of the mixture. Cut 4-6 small slits in the pastry lid to allow steam to pass through. 

  6. Cook for 20 minutes or until golden brown.

Julia Bazan Food & Nutrition

P: 0400 267 134


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