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Chicken/ Hearty Dinners

Chicken, Leek and Mushroom Pie

July 26, 2018 (Last Updated: March 3, 2022) by Chris Collins

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!

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.

Chicken Leek and Mushroom Pie and chips and beer

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
  • Leek
  • Chestnut Mushrooms
  • Butter
  • Flour
  • Chicken Stock
  • Cream
  • Thyme
  • Nutmeg
  • Garlic
  • Mustard

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 step by step

How to make a Chicken, Leek and Mushroom Pie

  1. 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.
  2. Add flour and slowly stir in your stock and cream until lump free.
  3. Add chicken back in and add your mustard and seasonings. Simmer until thickened.
  4. 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 🤤

Absolutely timeless!

Oven Baked Chicken Leek and Mushroom Pie with serving spoon

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!

A creamy Chicken, Leek and Mushroom Pie is the ultimate comfort food! What’s better it really couldn’t be easier to make!

Ugh, just look at that circle of joy 😍

Creamy Chicken Leek and Mushroom Pie fresh out the oven

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How to make a Chicken, Leek and Mushroom Pie (Full Recipe & Video)

Oven Baked Chicken Leek and Mushroom Pie with serving spoon

Chicken, Leek and Mushroom Pie

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!
5 from 8 votes
Print Pin Rate
Servings (click & slide): 6
Course: Dinner / Main Course
Cuisine: British
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories per serving: 632kcal

Ingredients (check list):

  • 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. This stage is important to marry the flavours and reduce down the sauce so it doesn't come out watery.
  • 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 doesn't go soggy and the filling can thicken a little more).
  • Place in the oven at 200c/392f for 20-25mins or until a deep golden brown.

Quick 1 min demo!


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.

Your Private Notes:


Nutrition Facts
Chicken, Leek and Mushroom Pie
Amount Per Serving
Calories 632 Calories from Fat 378
% Daily Value*
Fat 42.05g65%
Saturated Fat 15.744g79%
Trans Fat 0.02g
Polyunsaturated Fat 4.657g
Monounsaturated Fat 19.035g
Cholesterol 143mg48%
Sodium 311mg13%
Potassium 500mg14%
Carbohydrates 36.82g12%
Fiber 2.1g8%
Sugar 3.42g4%
Protein 27.09g54%
Vitamin A 2250IU45%
Vitamin C 5mg6%
Calcium 60mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you loved this classic British pie then be sure to check out another British classic – my Toad in the Hole!

Easy Toad in the Hole with Dijon Mash Potato and Red Wine Onion Gravy

If you loved this Chicken, Leek and Mushroom Pie recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!





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Recipe Rating


  • Reply
    Tracy Anderson
    March 10, 2023 at 1:14 am

    5 stars
    I just made this filling today and I only had chicken breast already defrosted. I also added a sprinkle of dried Tarragon as that goes well with chicken. Even though I halved the recipe, i still loved the fact the recipe makes up beautifully to what it should. Still had good flavour using breasts but this will be my go-to recipe.

    I’m having a dinner party tomorrow night so I’m going to make individual portions in a filo pastry wrap. And the flavours will be even better.

    Thanks Chris!

    • Reply
      Chris Collins
      March 10, 2023 at 12:23 pm

      Great to hear this went down well, Tracy! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Karen grimes
    April 1, 2022 at 9:48 am

    Can it be made in advance then cook later

    • Reply
      Chris Collins
      April 1, 2022 at 2:53 pm

      I imagine that’ll be fine, yes. I’d just allow the filling to cool before topping with pastry and leave off the egg wash. Then store in the fridge and preferably bring it back close to room temp before baking, just to take the chill out the centre and help it cook evenly 🙂

  • Reply
    January 19, 2022 at 6:42 pm

    5 stars
    I deviated from the recipe very slightly as chicken breasts and dried thyme were what I had to hand, but other than that I followed it exactly. Both my husband and son came to ask what was cooking as it smelled so good and later there was a dash for seconds! I’ll definitely make this again.

    • Reply
      Chris Collins
      January 23, 2022 at 1:56 pm

      So glad this went down well with the family, Judith! Thanks so much for popping back for a review 🙂

  • Reply
    March 23, 2019 at 1:42 pm

    This looks delicious! What type of mustard did you use?

    • Reply
      March 25, 2019 at 1:37 pm

      Hey Jo! I alternate between English or Dijon based on whatever I’ve got on hand. Both work great 🙂

  • Reply
    March 15, 2019 at 3:08 am

    5 stars
    I am doing a wedding shower and your recipe is just what I was looking for. Would it work in individual puff pastry shells?

    • Reply
      March 16, 2019 at 4:45 pm

      I’d think so! Just obviously dice the chicken/leeks a little smaller 🙂

  • Reply
    Sarah Walker Caron
    July 27, 2018 at 5:14 am

    5 stars
    This looks amazing! What beautiful comfort food!

    • Reply
      July 28, 2018 at 11:28 am

      Thanks, Sarah! 🙂

  • Reply
    Allison - Celebrating Sweets
    July 26, 2018 at 6:14 pm

    5 stars
    This is my kind of meal. Comfort food to the max!

    • Reply
      July 28, 2018 at 11:28 am

      Yup! Perfect comfort food 🙂

  • Reply
    July 26, 2018 at 6:11 pm

    5 stars
    Oh my goodness this chicken leek pie looks like the ultimate cold weather comfort food! I am pinning it to try once fall arrives…

    • Reply
      July 28, 2018 at 11:27 am

      Oh amazing! Enjoy! 🙂

  • Reply
    July 26, 2018 at 6:06 pm

    5 stars
    This is Soul Food. I love Chicken Pies, and this recipe just hits the spot. A delicious comfort food for any time and any season.

    • Reply
      July 28, 2018 at 11:19 am

      Yes! Total soul food! Thanks, Deepika 🙂

  • Reply
    Catherine Brown
    July 26, 2018 at 6:02 pm

    5 stars
    Chicken pot pie, made from scratch, is the ultimate comfort food! I love the mushroom and leeks in here too…. and a hint of mustard! This one’s got it all goin’ on. Thanks for sharing your recipe!

    • Reply
      July 28, 2018 at 11:19 am

      All about the mustard Thanks, Catherine!!