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Chicken, leek and mushroom pie
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Chicken, leek and mushroom pie

Serves: 6
Time to make: 55 mins
( Hands-on time: 20 mins )
Total cost: $ 31.62 / $ 5.27 per serve

(at time of publication)


Chicken, leek and mushroom pie
  • Ingredients

  • Nutrition Info.


HFG tip

To make ahead, once cool, place pie tin in freezer bag and freeze for up to 4 weeks. Reheat at 180°C until piping hot.

Make double the pie filling and refrigerate half for up to 2 days. Reheat thoroughly and serve on brown rice with wilted spinach or steamed broccoli.

Photographer: Melanie Jenkins
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