Sian Griffiths draws on her mum’s home-grown approach for her insPIEration…

1 FI Sian

My mum is an inspiration to my own cooking and the best way to describe my mum’s food would be hearty and homely. Her Sunday roasts in particular are a force to be reckoned with. Living in the countryside, there’s always a wealth of produce right on the doorstep and she likes to make the most of it in her cooking. She also has an enormous garden with loads of home-grown vegetables – they taste so much better than those you buy at the supermarket. Thanks to her, I have learnt that quality ingredients are at the heart of every good dish and give even the simplest of meals an edge. This pie in particular makes me think of home; it’s guaranteed a warm welcome from the whole family.

Sian’s mum’s chicken, leek and mushroom pie

chicken, leek and mushroom pie

Pastry ingredients
40g block of chilled butter
60g plain flour
Pinch of salt
Cold water

Filling ingredients
2 x chicken breasts
120g chestnut mushrooms, chopped
1 x leek, sliced
175ml chicken stock
40ml double cream
1 tbsp plain flour
Knob of butter
Sea salt & black pepper
Sprinkling of chopped thyme

Method
1. First things first, tackle the pastry if you’re making your own. Click here to see Delia’s trusty recipe.
2. Preheat the oven to 200C/Gas mark 6. Cut the chicken breasts into 1cm-wide strips. Heat olive oil in a frying pan and add chicken. Season with sea salt and black pepper and pan fry until just browned.
3. Add a knob of butter to the pan and drop in the sliced leeks.
4. Cook for five minutes or until leeks have just softened. Add a sprinkling of fresh thyme along with the finely chopped mushrooms and fry for a further two to three minutes.
5. Next, stir in the plain flour before pouring in the chicken stock.
6. Leave to simmer for around ten minutes (be careful not to dry it out) before adding double cream.
7. Simmer for a further five to ten minutes, then pour into pie dish.
8. If cooking straight away, top with pastry, making sure that the edges are nice and neat. Poke a small hole in the centre of the pie with the tip of a knife. Glaze pastry with milk or egg. (If you’re saving it for later, the filling must be completely cooled before covering with pastry.)
9. It’s ready to go! Bake in the centre of the preheated oven for 35-40 minutes or until golden brown all over and the filling is piping hot.
10. Serve up with your favourite sides.

As part of our British Pie Week celebrations, we’ve teamed up with Tom’s Pies to offer one lucky reader the chance to win a 12 delicious pies. You know you want it. Here’s how to enter:

win tom's pie
Tom’s Pies are offering one lucky winner their very own ‘Pie Dinner Party’. Tom’s Pies, mash, minted peas and gravy will be delivered to the door ready to heat up and serve for up to twelve people!

So how do you win? Nominate whoever you think deserves this delicious treat to turn up at their front door. Easy! Family, friends, work colleagues, anyone! Email us your nomination as to why they deserve this perfect night in with friends or family in no more than fifty words to [email protected]. Who knows, you could be sat down for a pie feast before you know it!

Entries close at midnight on Sunday 8th March. The winner must be based in mainland UK to qualify. For full terms and conditions for entry please see the website

Sian’s favourite Tom’s Pie 

Sian's favourite Tom's Pie

“It has to be one of Tom’s seasonal pies; the luxurious venison, celeriac, red wine and smoked bacon – delectable.”

Pies galore. Look this way for more tasty recipes and a an exclusive interview with the Pie Man.
Read our exclusive interview with Tom from Tom’s Pies 
Grandma’s perfect meat and potato pie 
Maddie’s mama’s veggie mash-top pie 

Sian Griffiths

Sian Griffiths

Sian is an ex-Fed Up & Drunker who has now been released into the wild.

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