Here’s a Chicken, Leek, and Mushroom Pie recipe — comforting, creamy, and wrapped in buttery pastry. This is a classic British-style pie, perfect for dinner or Sunday lunch.
🥧 Chicken, Leek & Mushroom Pie Recipe
🍽️ Serves: 4–6
⏱️ Time: 1 hour 30 minutes (including prep and baking)
📝 Ingredients
For the filling:
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2 tbsp olive oil or butter
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500g (1 lb) chicken thighs or breasts, diced (thighs recommended for juiciness)
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2 leeks, sliced (white and light green parts only)
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250g mushrooms, sliced (button, chestnut or mixed wild)
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2 garlic cloves, minced
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2 tbsp plain flour
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150ml dry white wine (optional, can substitute with extra stock)
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250ml chicken stock
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150ml double cream (heavy cream)
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1 tsp Dijon mustard
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Salt & pepper, to taste
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Fresh thyme or parsley (optional, for extra flavour)
For the pastry:
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1 sheet of all-butter puff pastry, thawed if frozen (or use homemade shortcrust for a more rustic pie)
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1 egg, beaten (for glazing)
🍳 Instructions
1. Prepare the filling
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Heat oil or butter in a large pan over medium heat.
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Add the diced chicken. Season with salt and pepper. Cook until golden on all sides (about 5–7 minutes). Remove from the pan and set aside.
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In the same pan, add a little more oil if needed. Add sliced leeks and cook gently for 5–6 minutes until soft.
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Add mushrooms and cook for another 5 minutes until they release their moisture and start to brown.
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Stir in the minced garlic and cook for 1 minute.
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Return the chicken to the pan. Sprinkle in the flour and stir well to coat everything. Cook for 1–2 minutes to remove the raw flour taste.
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Gradually pour in the wine, stirring continuously to avoid lumps. Let it simmer for 2 minutes to cook off alcohol.
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Add the chicken stock, then bring to a gentle simmer. Cook for 5 minutes until slightly thickened.
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Stir in the cream and mustard. Season again with salt and pepper. Add herbs if using.
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Simmer for a final 2–3 minutes until creamy and thick enough to coat the back of a spoon.
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Remove from heat and let it cool slightly. (This is important so the pastry doesn’t melt when assembled.)
2. Assemble the pie
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Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6.
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Pour the cooled filling into a pie dish (about 9 inches / 23 cm wide).
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Roll out the puff pastry if needed. Lay it over the pie dish, pressing down the edges to seal.
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Trim any excess pastry and crimp the edges with a fork.
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Use the beaten egg to brush over the top (for golden colour).
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Use a sharp knife to make a small steam hole in the center and optionally score a pattern.
3. Bake
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Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffed.
🧾 Serving Suggestions
Serve hot with:
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Mashed potatoes
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Steamed green beans or peas
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A crisp green salad
🔁 Variations
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Add bacon: Fry 100g chopped smoked bacon or pancetta with the leeks.
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Make it cheesy: Stir in a handful of grated cheddar or gruyère to the filling before baking.
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Dairy-free option: Use a plant-based cream and dairy-free pastry.
- Gluten-free: Use gluten-free flour and pastry.