I do enjoy a good mystery. With well created characters.

Greg Iles

    Robert Crais.
      James Patterson.
        Jamie Oliver.

Wait! No! Jaimie doesn’t write mysteries. But he does create excellent recipes. Like this Chicken, Mushroom, Bacon and Leek Pie And it contains 4 of the 10 Mystery Box ingredients for this week’s MYSTERY BOX at I Heart Cooking Clubs.

AND…AND… Today. Is. Pie/PI. DAY!!!! March 14, 2015. Pie/Pi -get it? 3.1415…..


2 boned chicken legs thighs, cut into chunks or strips
1 medium LEEK, sliced
2 slices smoked streakyBACON, cut into small strips
6 chestnut MUSHROOMS, quartered {I used button because I could not find chestnut}
Sprig of THYME, leaves picked
1/2 cup chicken stock
1 tbsp corn starch
2 tbsp low fat Greek yogurt/crème fraîche
Salt and pepper to season
Drizzle of olive oil


Drizzle a little olive oil in a medium skillet. Add the bacon and chicken and cook until they start to brown.
Add in the leek, mushrooms and thyme.
Add the chicken stock.
Stir the cornstarch into a little water until you get a smooth slurry. Add the slurry to the chicken mixture in the pan
When the sauce has thickened remove from the heat and stir in the Greek yoghurt or crème fraîche
Pour filling into a pie dish.
Place the rolled pastry over the pie filling. crimp the edges with your fingers and thumb or a fork and cut off any excess pastry.
Cut small slits in the crust to let the steam escape.
Brush the pastry with a beaten egg mixed with a splash of milk and bake in a pre-heated oven at 200c for approximately 25 mins, or until pastry is golden.

250g plain flour
100g lard butter, cubed
A tiny splash milk
1 large beaten egg
Flour for dusting

Place the flour in a processor. Add in the cubed lard and process until mix resembles corn meal. Add in the egg and milk and process until a ball forms in the processor. Remove and place on lightly floured work surface. Lightly flour the ball and pat it into a flat round, then wrap it in cling film and put it in the fridge to rest for at least half an hour
Lightly flour the work surface and roll out the pastry to about 1/4 inch. Place the pastry over the filling and crimp it around the edges until the filling is covered. You can fold the excess under or over on itself or cut off the excess. Cut slits in the top to allow steam to escape and brush a mix of the egg and milk. Bake about 25 minutes at 390 or until crust is golden brown.
Remove from the oven and let the pie rest for a few minutes before serving

    {Original Recipe}


Absolutely Delicious! The flavor of the thyme is definitely there but not overwhelming. The chicken is nicely browned and cooked. The crust is so brown and flaky. This AIN’T your mama’s chicken pot pie! It’s better because there are fewer ingredients fighting for the limelight. Definitely a keeper.

What did the other cooks/bakers do with their MYSTERY BOX ingredients? Check them out on I Heart Cooking Clubs.