Name: Chicken, Leek and Mushroom Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 2 Leeks (white and light green parts sliced into rounds); 250g / 9oz Chestnut Mushrooms (quartered); 1-2 cloves of Garlic (finely diced); 600g / 1.3lb boneless skinless Chicken Thighs (diced into bite-sized pieces); 3 tbsp / 45g Butter; 120ml / 1/2 cup Double/Heavy Cream; 1 Egg (beaten); Olive Oil (as needed); 1/2 tsp Salt; 1/2 tsp Black Pepper; 3 tbsp Plain Flour; 480ml / 2 cups Chicken Stock; 1 tbsp Dijon Mustard; 3-4 sprigs Fresh Thyme (leaves only, approx 1 tsp); 1/8 tsp Ground Nutmeg; 1x 320g / 11oz sheet of Puff Pastry

Jump to Recipe

If you are craving a comforting, hearty meal that feels like a warm hug on a plate, this Chicken, Leek and Mushroom Pie will quickly become your new favorite indulgence. Combining tender chicken pieces, sweet leeks, and earthy mushrooms in a luxuriously creamy sauce, all enveloped in crisp, golden puff pastry, this dish is a perfect harmony of flavors and textures. Each bite delivers a satisfying blend of savory richness with a touch of fresh herbaceousness, making it an ideal meal for cozy dinners, family gatherings, or simply whenever you want to treat yourself to something truly scrumptious.

Chicken, Leek and Mushroom Pie Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple yet essential ingredients that you might already have in your kitchen. Each component plays a vital role in building the layers of flavor and providing the perfect balance of creaminess, tenderness, and a flaky finish.

Olive Oil: Helps to sauté the vegetables and chicken, adding a subtle fruity flavor and preventing sticking.
2 Leeks (white/light green parts): Their mild sweetness and delicate onion-like flavor give the pie a wonderful depth.
600g boneless skinless Chicken Thighs: Juicy and tender, chicken thighs hold moisture better, making the filling succulent.
1/2 tsp Salt & Black Pepper: Basic seasoning that enhances all the other flavors beautifully.
250g Chestnut Mushrooms: Their meaty texture and earthiness bring richness and body to the filling.
3 tbsp Butter: Adds creaminess and helps cook the garlic gently for aroma.
1-2 cloves Garlic: Provides a subtle pungency without overpowering the dish.
3 tbsp Plain Flour: Essential to create the roux that thickens the sauce for that luscious pie filling.
480ml Chicken Stock: Contributes savory depth and keeps the filling moist.
120ml Double/Heavy Cream: Makes the sauce rich and velvety.
1 tbsp Dijon Mustard: Adds a gentle tangy kick, lifting the flavors nicely.
3-4 sprigs Fresh Thyme (leaves only): Brings subtle herbal notes that complement both chicken and mushrooms.
1/8 tsp Ground Nutmeg: Just a pinch adds warmth and complexity.
1 sheet Puff Pastry (320g): Provides that irresistible flaky, buttery crust that seals in all the deliciousness.
1 Egg (beaten): Used to brush the pastry for a gorgeous golden finish.

How to Make Chicken, Leek and Mushroom Pie

Step 1: Sauté the Leeks

Start by heating a drizzle of olive oil over medium-high heat in a large pan. Arrange the sliced leeks so they have space to sear nicely and cook until they’re lightly charred on both sides. This step brings out the natural sweetness and adds a subtle smoky note to the pie filling. Once done, remove and set the leeks aside.

Step 2: Brown the Chicken

Season the diced chicken thighs with salt and pepper, then add them to the pan, spacing them out for the best sear. Fry each side just until golden brown to build flavor—it’s not necessary to cook through at this stage, as the chicken will continue cooking later in the sauce. Remove the chicken from the pan and set aside, leaving behind some of the flavorful fat.

Step 3: Cook the Mushrooms and Garlic

In the same pan, add the quartered chestnut mushrooms and let them develop a rich golden crust, seasoning with salt and pepper to taste. Reduce the heat to medium, then stir in the butter and finely diced garlic. Cook briefly until the butter melts and the garlic softens, releasing its wonderful aroma.

Step 4: Make the Sauce

Sprinkle the flour over the mushroom mixture and stir to form a roux, cooking it just long enough to eliminate any raw flour taste. Gradually pour in the chicken stock and cream, stirring constantly to prevent lumps. This velvety base is the heart of the filling, creating a rich and silky sauce that holds everything together beautifully.

Step 5: Combine Filling and Simmer

Return the leeks and browned chicken to the pan along with any juices, then add the Dijon mustard, fresh thyme leaves, and a pinch of nutmeg. Bring the mixture to a gentle simmer, reduce the heat slightly, and stir occasionally until the sauce thickens nicely—this should take about 12 minutes. Taste and adjust seasoning as needed before pouring the filling into your chosen pie dish. Let it cool for 15 minutes to allow a thin skin to form on top, which helps with the pastry adhesion and texture.

Step 6: Top with Puff Pastry and Bake

Preheat your oven to 200C (400F). Roll out the puff pastry sheet over the filling, trimming any excess dough. Use a fork to crimp the edges for a neat finish, then brush the pastry surface with beaten egg for that gorgeous shiny glaze. Cut a few small steam holes to let the pie breathe during baking, then place the dish on a baking tray and bake for about 20 minutes until the pastry turns a deep golden and crisp. Let it rest for around 5 minutes before serving to allow the filling to settle perfectly.

How to Serve Chicken, Leek and Mushroom Pie

Garnishes

Adding a scattering of fresh thyme leaves or finely chopped parsley on top just before serving adds a lovely burst of color and a fresh herbal note that complements the creamy filling splendidly. A light drizzle of good-quality extra virgin olive oil can also enhance the overall mouthfeel and presentation.

Side Dishes

This Chicken, Leek and Mushroom Pie pairs beautifully with classic mashed potatoes or buttery new potatoes, which soak up the luscious sauce perfectly. For a nutritious balance, serve it alongside steamed green beans, sautéed spinach, or a crisp garden salad dressed with lemon vinaigrette to add brightness and a touch of acidity.

Creative Ways to Present

Want to impress your guests? Try serving individual pies using ramekins topped with puff pastry for a charming personal touch. Alternatively, use decorative pastry cut-outs to adorn the top of the pie before baking, turning this indulgent homemade dish into a real centerpiece worthy of any occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, you can store any leftover Chicken, Leek and Mushroom Pie in an airtight container or covered with foil in the refrigerator. It will keep well for up to 3 days, making it perfect for enjoying comforting meals without extra effort on busy days.

Freezing

This pie freezes beautifully, which is great for meal prepping. Freeze it either before baking (wrap tightly in plastic and foil) or after baking (best to freeze individual slices). It will maintain its flavor and texture for up to 2 months. Just be sure to thaw it in the fridge overnight before reheating.

Reheating

To reheat, place slices in a preheated oven at 180C (350F) for 20 minutes or until warmed through and the pastry regains its crispness. Avoid microwaving if possible, as that tends to make the pastry soggy and less appetizing.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs are juicier and more forgiving during cooking, chicken breast can be used if you prefer a leaner option, just take care not to overcook it as it can dry out more easily.

Do I have to use puff pastry?

No, but puff pastry gives that trademark flaky and buttery crust that makes the pie so special. You could experiment with shortcrust pastry for a sturdier, crumbly base but the texture and flavor will be different.

Is this recipe suitable for freezing?

Yes, Chicken, Leek and Mushroom Pie freezes very well either raw or cooked. Just be sure to thaw thoroughly before reheating to ensure the best texture and flavor.

Can I make this vegetarian?

If you want a vegetarian version, substitute the chicken with hearty vegetables like sweet potatoes or butternut squash, and use vegetable stock instead of chicken stock. You might also add plant-based protein if desired.

Why add nutmeg to the pie?

Nutmeg is a subtle addition that complements creamy sauces wonderfully by adding warmth and depth without overpowering the other flavors. It’s a classic spice in many creamy savory dishes and helps balance richness.

Final Thoughts

If you give this Chicken, Leek and Mushroom Pie a try, you’ll discover why it’s such a beloved comfort food classic. Its rich, creamy filling wrapped in crisp, buttery pastry is simply irresistible and comes together with ingredients that are easy to find and straightforward to prepare. Whether for a special occasion or cozying up on a chilly evening, this pie promises joy in every mouthful. Happy cooking and enjoy every bite!

Chicken, Leek and Mushroom Pie Recipe

★★★★★

5.1 from 22 reviews

Author: anna
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Halal

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Description

This Chicken, Leek and Mushroom Pie combines tender chicken thighs, sautéed leeks, and earthy chestnut mushrooms in a creamy, herb-infused sauce, all encased in a golden, flaky puff pastry crust. Perfectly balanced with Dijon mustard and fresh thyme, this comforting pie is ideal for a hearty family meal or a cozy dinner.

Instructions

Prepare the Leeks: Add a drizzle of olive oil to a large pan over medium-high heat. Spread out the sliced leeks and fry until lightly charred on both sides. Remove and set aside. Add more oil to the pan if needed.
Sear the Chicken: Season the diced chicken thighs with 1/2 tsp salt and 1/2 tsp black pepper. Space them out in the pan and fry for a few minutes on each side to develop a golden crust. Remove and set aside, leaving excess fat in the pan. The chicken will finish cooking later.
Cook the Mushrooms and Make the Roux: Add the quartered mushrooms to the pan and fry until they develop a golden crust. Season with a pinch of salt and pepper. Lower heat to medium, then add butter and garlic. Stir to melt the butter and lightly fry the garlic for about 30 seconds. Stir in the flour to form a roux.
Add Liquids and Simmer: Gradually pour in the chicken stock and cream while stirring to prevent lumps. Stir in the cooked leeks and chicken along with any resting juices. Add Dijon mustard, fresh thyme leaves, and ground nutmeg. Bring to a simmer, then reduce heat slightly and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Adjust seasoning as needed.
Preheat Oven and Prepare Filling: Pour the filling into a suitably sized baking or pie dish. Let it cool for 15 minutes so a skin forms on top. Meanwhile, preheat the oven to 200°C / 400°F.
Assemble the Pie: Lay the puff pastry over the cooled filling, trimming excess pastry. Use a fork to crimp the edges to seal. Brush the pastry with beaten egg and slice a few steam vents on top for ventilation.
Bake the Pie: Place the pie on a baking tray and bake for about 20 minutes, or until the pastry is deep golden and crisp. Let it rest for 5 minutes before serving. Enjoy your comforting Chicken, Leek and Mushroom Pie!

Notes

Use the white and light green parts of the leeks, avoiding the tougher dark green parts for best texture.
Boneless skinless chicken thighs are preferred for their tenderness and flavor, but chicken breast can be used as a leaner substitute.
Chestnut mushrooms provide a nice earthiness and texture, but other mushrooms like cremini or button mushrooms can also be used.
Letting the filling cool before adding the pastry helps prevent the pastry from becoming soggy and ensures a crisp crust.
If puff pastry is not available, shortcrust pastry can be used as an alternative, though the texture will differ.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking & Sautéing
Cuisine: British