The creation of this dish went like this: What do I have in the fridge and freezer? Leeks, mushrooms, chicken, miso, Crème fraîche, puff pastry… Can that be a pie? Or is miso weird with Crème fraîche? Let’s google it. Wait, loads of recipes out there for creamy miso chicken pot pies! So let’s try it. And? Yum!
Ok so to be honest I did go out and get some haricot vert, I felt we needed a bit more veggies. Steamed and served with a knob of salted butter, doesn’t get much better than that
Recipe by @marionskitchen
Creamy Miso Chicken, Leek & Mushroom Puff Pastry Pie
- 500g chicken thigh fillets, cut into bite-sized pieces
- 1 tbsp light soy sauce
- 1 garlic clove, finely grated
- ¼ tsp ground white pepper
- 1 tbsp vegetable oil
- 250g chestnut mushrooms, halved
- 1 leek, finely sliced
- 1¼ cups crème fraîche
- 1 tbsp miso paste
- 2 tbsp corn flour (cornstarch) mixed with 1 tbsp water
- ½ cup finely sliced spring onion
- 1 sheet frozen puff pastry, thawed (or 6 pieces of the small squares, that's what I used)
- 2 egg yolks, lightly whisked
- sesame seeds (black or white) for sprinkling
Preheat oven to 200°C.
In a large bowl, combine the chicken, soy sauce, garlic and pepper.
Heat the vegetable oil in a large wok or frying pan over high heat. Add the chicken and marinade and allow to sear for 2-3 minutes or until golden on the first side. Then flip and stir-fry for another 2 minutes or until evenly coloured.
Add in the mushrooms and leeks and stir-fry for another couple of minutes. Then stir through the crème fraîche and miso paste. Turn the heat to low and simmer gently for about 5 minutes.
Stir through the cornflour mixture and simmer for another half a minute or until thickened. Then stir through the spring onions.
Remove from heat and pour into a baking dish (20x 30 cm).
Drape the pastry over the top of the filling. Brush the tops with the egg yolks and sprinkle with sesame seeds.
Place the pies onto a baking tray and bake in the oven for 18-20 minutes or until the pastry tops are golden.