Chicken, leek & mushroom pies

Dinner with 12 ingredients.

Total time: 80 minutes

Ingredients

• 3 leeks washed and finely sliced
• splash of white wine (optional)
• 1 thyme sprig
• 6 skinless and boneless chicken thighs, cut into chunks
• 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought
• 0.5 lemon juiced
• 30 gram flour
• 50 gram butter
• 300 millilitre chicken stock
• 100 millilitre double cream
• 20 gram dried porcini mushrooms roughly crumbled
• 100 gram button mushrooms sliced

Method

1. Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
2. Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.