Upside Down Chicken, Leek and Mushroom Pie
Directions
- 1Place milk, flour, and butter in a pan and whisk until melted and thickened (about 5 mins). Stir in cheeses and set aside.
- 2Preheat oven to 200°C fan/425°F. Place pastry on a baking tray lined with parchment paper; drizzle with olive oil and sprinkle with thyme, salt, and pepper.
- 3Scatter mushrooms, leeks, and shredded chicken evenly over the pastry, leaving a 1cm border.
- 4Pour half the cheese sauce over the chicken, leeks, and mushrooms.
- 5Drape puff pastry over the filling; press edges to seal. Score the top with a knife and brush with egg.
- 6Bake for 30 minutes until golden and puffy. Let sit for 5 minutes, then carefully flip onto a chopping board, peel off parchment paper, and bake for another 5 minutes to brown the top and bubble the cheese.
Ingredients
- 500 ml milk
- 25 g flour
- 50 g butter
- 100 g strong cheddar
- 1 tablespoon cream cheese
- 0 salt
- 0 pepper
- 1 sheet puff pastry
- 0 extra-virgin olive oil
- 2 sprigs thyme
- 2 breasts pre-cooked chicken
- 5 mushrooms
- 0.5 leek
- 0.5 cheese sauce
- 1 egg
Equipment
baking sheetballoon whiskknifepastry brushchopping board
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