This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping. Better still, it couldn’t be easier to make! – Hungry now? Jump to Recipe
Is there a more gorgeous combo than chicken, leek and mushroom? Ugh, such a classic flavour combo that just begs to be wrapped in a creamy sauce and plonked in a pie.
A pie recipe is one of those things that seems like so much effort than it actually is. Admittedly I do tend to use pre made pastry, but even so it’s ‘easy as pie’.
Oh god, forgive me that was dreadful.
Anywho, easy pie recipe, yes. Let’s check out the ingredients for the chicken, leek and mushroom filling first shall we?
Chicken, Leek and Mushroom Pie Ingredients
- Chicken Thigh
- Chestnut Mushrooms
- Chicken Stock
And that’s it! I’m sure some or all of those look familiar in your kitchen!
How to make a Chicken, Leek and Mushroom Pie
- Fry up your chicken until browned, remove from the pan, then add your leeks, garlic and mushrooms and fry until they take on colour and soften.
- Add flour and slowly stir in your stock and cream until lump free.
- Add chicken back in and add your mustard and seasonings. Simmer until thickened.
- Pop in a suitably sized dish and cover with puff pastry. Brush with egg wash then bake until golden.
It’s really that simple!
That creamy chicken, leek and mushroom filling planted underneath a crispy golden layer of pastry 🤤
Tips for the best Chicken, Leek and Mushroom Pie
- Chicken thigh – Packed with a lot more flavour than breast and tends to end up more tender after cooking.
- Chicken Stock/Cream – A lot of recipes out there use one or the other, but I truly feel a mixture of both is the best option. The chicken stock gives that gorgeous depth of flavour whilst the cream gives that classic creamy chicken, leek and mushroom pie filling
- Mustard – A good tbsp of mustard is an absolute game changer, trust me on this one!
Ugh, just look at that circle of joy 😍
A creamy Chicken, Leek and Mushroom Pie is the ultimate comfort food! What’s better it really couldn’t be easier to make!
How to make a Chicken, Leek and Mushroom Pie (Full Recipe & Video)
This Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping. Better still, it couldn't be easier to make!
- 1 sheet Puff Pastry (13.2oz/375g)
- 1.3lbs / 600g Chicken Thigh, diced into big chunks
- 9oz / 250g Chestnut Mushrooms, quartered (or mushroom of choice)
- 2 Leeks, sliced into rounds (see notes)
- 2 cups / 500ml Chicken Stock, or as needed
- 1/2 cup / 125ml Double/Heavy Cream
- 2 tbsp Flour
- 2 tbsp Unsalted Butter
- 1 tbsp Mustard (English or Dijon)
- 1 clove Garlic, peeled & diced
- 3-4 sprigs Fresh Thyme
- 1 Egg, beaten
- good pinch of Nutmeg
- Salt & Black Pepper, to taste
Fry your chicken over high heat until golden, flipping once. Don't worry if it's not completely cooked through. Remove from pan and rest to one side.
Lower to medium and melt in your butter. Add your mushrooms, fry for a minute or so, then add in your leeks. Fry for a good 5-10 mins until they take on a good bit of colour, then stir your garlic.
Add your flour and stir until a thick paste forms. You might need to add more butter if the pan's too dry.
Slowly stir in your stock until lump free, then pour in your cream. Add your chicken back in, then add your mustard, thyme, nutmeg and seasoning to taste. Allow to simmer until thickened, stirring occasionally.
Pour into a suitably sized baking dish and place your pastry over the top. Cut/garnish as desired, then brush with your beaten egg. Slice a steam hole in the centre to allow steam to escape (important so the pastry don't go soggy and the filling can thicken).
Place in the oven at 200c/392f for 20-25mins or until a deep golden brown.
Watch how to make it!
a) Simmer before baking - It's really important to simmer the filling before you put it straight in the oven. It'll allow the flavours to develop more efficiently and will also reduce the liquid down so it doesn't come out watery on the other end. With the same token, if you know you like a super thick sauce then start with 1 cup of stock and adjust accordingly.
b) Can I use Chicken Breast? - Short answer is yes, but I highly recommend using thigh due to it's high fat content. Better texture and packed with more flavour.
c) Do I have to use Chestnut Mushrooms? - I like chestnut mushrooms for their 'meaty' texture, but chuck in whatever mushrooms you fancy. The main thing is to get a good bit of colour on them from frying in butter.
d) How to prep leeks - Leeks can be very dirty/sandy so it's important to wash them beforehand. As you can see I slice the leeks in rounds, so if the leek if visibly dirty then place the rounds in a bowl of water and swish around with your hand. The dirt will fall to the bottom and the leeks will rise. If the leek is a particularly dirty leek then slice lengthways and clean out the dirt that way, you just won't have rounds that's all. Either way, ensure you slice off the root and the dark green part, you can save these for soups/stock at a later date, they are too tough to use in a pie.
If you loved this classic British pie then be sure to check out another British classic – my Toad in the Hole!