• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 pound boneless skinless chicken breast
  • 2 leeks
  • 2 celery stalks
  • 2 carrots
  • 4 tablespoons butter, divided
  • 2-3 tablespoons white wine
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup chicken stock
  • Salt and black pepper to taste
  • 2 sheets of premade pie crust
  • 1 egg, beaten

Is the weather being less than a little cordial lately? Maybe a delicious pick me up is the answer! 

A bite of coziness is as easy as a trip to the kitchen with this savory chicken, leek, and mushroom pie. This FunGuy dish is just a bit of work before popping it into the oven. It’ll even warm the home before it warms the belly!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the ends of mushrooms before cutting them into quarters. Trim the leeks of the tough dark green end and the root end. Clean them well and cut in half lengthwise then finely chop. Trim the ends of the celery and peel the carrots and dice both. On a clean cutting board, cut the chicken breast into 1-1½ inch cubes. 
  2. Melt half of the butter in a large sauce pan over medium heat. Add in the leeks and cook 2-3 minutes or until tender and fragrant. Add the celery and carrots to the pan and cook another 5 minutes, stirring occasionally. Toss the chicken into the pan and cook until lightly browned. Next, add in the mushrooms and stir well. Stir in the wine and scrape any brown bits from the bottom of the pan.
  3. Add the rest of the butter to the pan and let it melt before sprinkling the flour over everything in the pan. Once the flour has been added stir constantly for about 30 seconds to a minute or until the flour has been absorbed by the butter and is a yellowish paste. Pour the milk into the pan a couple tablespoons at a time, stirring well before each addition so that there are no clumps formed. 
  4. When all the milk has been added, pour in the chicken stock, reduce the heat to medium low and allow the mixture to simmer 5-7 minutes or until most of the liquid has been absorbed and has become a thick creamy sauce. Turn off the heat and season with salt and black pepper to taste. 
  5. Preheat the oven to 375F. 
  6. Take one pie crust and line a pie dish with it, making sure the crust is large enough to hang over the edge by about ½ -1 inches. Fill it with the chicken and mushroom filling, spreading it all the way to the edges of the dish. Place the other pie crust on top and press the edges together to seal the top. Perforate the top 3-4 times with a knife point or fork to allow steam to escape while in the oven. Brush the top with the beaten egg. 
  7. Bake in the oven for 40-50 minutes or until the pie is golden brown and the filling is hot. 
  8. Remove the pie from the oven and allow to cool 10 minutes before serving. 

Have a Fun meal!