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.
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
- 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 🤤
Absolutely timeless!
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 😍
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How to make a Chicken, Leek and Mushroom Pie (Full Recipe & Video)
Chicken, Leek and Mushroom Pie
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
Instructions:
- 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!
Notes:
Your Private Notes:
Nutrition:
If you loved this classic British pie then be sure to check out another British classic – my Toad in the Hole!
24 Comments
Rathina
May 6, 2024 at 12:21 pmThis is a great recipe. I made the filling on Saturday and did 3 little pot pies and then used the remainder filling tonight with more pot pies. It was absolutely delicious and will definitely make again as well as try some of your other recipes. Thanks for sharing and providing detailed instructions.
Chris Collins
May 6, 2024 at 1:16 pmThanks so much for the review, Rathina! 🙂 C.
Katy
April 15, 2024 at 6:58 pmGreat recipe! Easy to veggify with some “chicken” chunks and added in some soaked chopped porcini mushrooms…because…well… Mushroom right? Thanks so much will be making that bad boy again.
Chris Collins
April 16, 2024 at 2:27 pmThanks so much for the review, Katy! Pleased to hear it went down well 🙂 C.
Tracy Anderson
March 10, 2023 at 1:14 amI 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!
Chris Collins
March 10, 2023 at 12:23 pmGreat to hear this went down well, Tracy! Thanks so much for popping back for a review 🙂 C.
Karen grimes
April 1, 2022 at 9:48 amCan it be made in advance then cook later
Chris Collins
April 1, 2022 at 2:53 pmI 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 🙂
Judith
January 19, 2022 at 6:42 pmI 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.
Chris Collins
January 23, 2022 at 1:56 pmSo glad this went down well with the family, Judith! Thanks so much for popping back for a review 🙂
Jo
March 23, 2019 at 1:42 pmThis looks delicious! What type of mustard did you use?
Chris
March 25, 2019 at 1:37 pmHey Jo! I alternate between English or Dijon based on whatever I’ve got on hand. Both work great 🙂
Brenda
March 15, 2019 at 3:08 amI am doing a wedding shower and your recipe is just what I was looking for. Would it work in individual puff pastry shells?
Chris
March 16, 2019 at 4:45 pmI’d think so! Just obviously dice the chicken/leeks a little smaller 🙂
Sarah Walker Caron
July 27, 2018 at 5:14 amThis looks amazing! What beautiful comfort food!
Chris
July 28, 2018 at 11:28 amThanks, Sarah! 🙂
Allison - Celebrating Sweets
July 26, 2018 at 6:14 pmThis is my kind of meal. Comfort food to the max!
Chris
July 28, 2018 at 11:28 amYup! Perfect comfort food 🙂
Meredith
July 26, 2018 at 6:11 pmOh my goodness this chicken leek pie looks like the ultimate cold weather comfort food! I am pinning it to try once fall arrives…
Chris
July 28, 2018 at 11:27 amOh amazing! Enjoy! 🙂
Deepika
July 26, 2018 at 6:06 pmThis is Soul Food. I love Chicken Pies, and this recipe just hits the spot. A delicious comfort food for any time and any season.
Chris
July 28, 2018 at 11:19 amYes! Total soul food! Thanks, Deepika 🙂
Catherine Brown
July 26, 2018 at 6:02 pmChicken 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!
Chris
July 28, 2018 at 11:19 amAll about the mustard Thanks, Catherine!!