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.
Ingredients
Scale
Vegetables
- 2 Leeks (white and light green parts sliced into rounds)
- 250g / 9oz Chestnut Mushrooms (quartered)
- 1–2 cloves of Garlic (finely diced)
Meat
- 600g / 1.3lb boneless skinless Chicken Thighs (diced into bite-sized pieces)
Dairy & Eggs
- 3 tbsp / 45g Butter
- 120ml / 1/2 cup Double/Heavy Cream
- 1 Egg (beaten)
Pantry & Seasonings
- 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
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
Nutrition
- Serving Size: 1 slice (approx. 1/6th of pie)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: chicken pie, leek mushroom pie, savory pie, comfort food, British recipe, puff pastry pie
