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! – 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.

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!

Ugh, just look at that circle of joy 😍

Creamy Chicken Leek and Mushroom Pie fresh out the oven

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)

5 from 5 votes
Oven Baked Chicken Leek and Mushroom Pie with serving spoon
Chicken, Leek and Mushroom Pie
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

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!

Course: Dinner, Main Course
Cuisine: British
Keyword: Chicken Leek and Mushroom Pie
Servings: 6
Calories: 632 kcal
Author: Chris
Ingredients
  • 1 sheet Puff Pastry (13.2oz/375g)
  • 1.3lbs / 600g Chicken Thigh, diced into big chunks
  • 8.8oz / 250g Chestnut Mushrooms, quartered (or mushroom of choice)
  • 2 Leeks, sliced into rounds
  • 2 cups / 500ml Chicken Stock, or as needed
  • 6.8 fl oz / 200ml Double/Heavy Cream
  • 2 tbsp Flour
  • 1 tbsp 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
Method
  1. 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.

  2. 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.

  3. Add your flour and stir until a thick paste forms. You might need to add a small knob of butter if the pan's too dry.

  4. 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.

  5. 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).

  6. Place in the oven at 200c/392f for 20-25mins or until a deep golden brown.

Watch how to make it!

Recipe Notes

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. Wit 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.

Nutrition Facts
Chicken, Leek and Mushroom Pie
Amount Per Serving
Calories 632 Calories from Fat 378
% Daily Value*
Total Fat 42.05g 65%
Saturated Fat 15.744g 79%
Trans Fat 0.02g
Polyunsaturated Fat 4.657g
Monounsaturated Fat 19.035g
Cholesterol 143mg 48%
Sodium 311mg 13%
Potassium 500mg 14%
Total Carbohydrates 36.82g 12%
Dietary Fiber 2.1g 8%
Sugars 3.42g
Protein 27.09g 54%
Vitamin A 45%
Vitamin C 6%
Calcium 6%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

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!

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! #british #pie #chicken | www.dontgobaconmyheart.co.uk

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10 Comments

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

    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
      Chris
      July 28, 2018 at 11:19 am

      All about the mustard Thanks, Catherine!!

  • Reply
    Deepika
    July 26, 2018 at 6:06 pm

    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
      Chris
      July 28, 2018 at 11:19 am

      Yes! Total soul food! Thanks, Deepika 🙂

  • Reply
    Meredith
    July 26, 2018 at 6:11 pm

    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
      Chris
      July 28, 2018 at 11:27 am

      Oh amazing! Enjoy! 🙂

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

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

    • Reply
      Chris
      July 28, 2018 at 11:28 am

      Yup! Perfect comfort food 🙂

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

    This looks amazing! What beautiful comfort food!

    • Reply
      Chris
      July 28, 2018 at 11:28 am

      Thanks, Sarah! 🙂

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