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!

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. Follow me…

Chicken, Leek and Mushrooms

The combination of dreams, right? We’ll start the pie off by frying each of these individually. Mostly so you can get a nice bit of colour on it all without everything steaming, but also so you can create the roux/sauce much easier without everything crammed in the pan.

Preparing the leeks

I actually like to slice the leeks into rounds instead of finely dicing them. This way you can get a nice bit of colour on them in the pan. If you’d prefer though you can just finely dice them. In both cases just avoid the firm dark green end (you can save this for stocks and soups).

Chicken thigh vs breast

I highly recommend using chicken thigh over breast. Thigh is much fattier and can withstand long periods of cooking much better than breast. You could use breast, but just be aware that it won’t be as flavoursome and may come out drier than if you used thigh.

What kind of mushrooms should I use?

I love using chestnut mushrooms but in reality you could use any variety you’d like.

Process shots: add leeks to oil in a pan (photo 1), fry then remove (photo 2), add seasoned chicken (photo 3), fry then remove (photo 4), add mushrooms (photo 5), fry then season (photo 6).

Chicken, Leek and Mushroom Pie Filling

The sauce/gravy is made with chicken stock and cream and is thickened with a roux (flour + butter).

Flavour enhancers

• Garlic – pairs beautifully with the mushrooms and enhances the ‘leeky’ flavour.
• Mustard – a dollop of Dijon really brings the sauce to life.
• Thyme – ties everything together with a gorgeous burst of flavour.
• Nutmeg – adds a little ‘something something’.

Simmering the filling

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.

Process shots: melt butter and fry garlic (photo 1), stir in flour (photo 2), stir in stock and cream (photo 3), stir in chicken, leeks, mustard, thyme and nutmeg then simmer (photo 4).

Chicken, Leek and Mushroom Puff Pastry Pie

Once the filling is nice and thick pour it into a baking or pie dish and leave it to cool. This is an important step so it can form a ‘skin’ over the top. If you add the pastry straight on top of piping hot filling, by the time you’ve sliced and egg-washed it, it’ll start steaming and won’t crisp up properly in the oven.

Can I use shortcrust pastry instead?

I’ve always used puff pastry for this pie, but there’s no reason why you couldn’t use shortcrust if you prefer that!

Process shots: cool filling (photo 1), add pastry and slice excess (photo 2), crimp and egg wash (photo 3), slice steam holes then bake (photo 4).

Chicken, Leek and Mushroom Pie FAQ

Do I have to wash the leeks?

Slice off the dark green part and slice into rounds. If you notice dirt in the rounds, just add to a bowl of cold water and swirl them around with your hand (any dirt should sink to the bottom). Pat them dry and carry on. If the leek is a particularly dirty leek then slice lengthways and clean out the dirt that way, you just won’t have rounds that’s all.

Could I make a base for the pastry?

You could blind bake a sheet of shortcrust pastry then add the filling and top with puff pastry if you’d like.

Can I prep this pie ahead of time?

You can prep the filling and just cool in the dish then tightly cover in the fridge. Take out 30 mins or so before needed then top with pastry and bake.

Serving Chicken, Leek and Mushroom Pie

I recommend letting the pie sit for 5 minutes before diving in, otherwise you’ll lose the roof of your mouth. It also just gives time for the filling to shape up a little.

I love serving this some sort of carb – Mustard Mash, Baby Potatoes or even Frozen Chips (pictured below – no shame!!).

Alrighty, let’s tuck into the full recipe for this chicken, leek and mushroom pie shall we?!

How to make a Chicken, Leek and Mushroom Pie (Full Recipe & Video)

5 from 12 votes

Chicken, Leek and Mushroom Pie

By: Chris Collins

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!

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 4 - 6

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Equipment

• Sharp Knife & Chopping Board
• Large Pan & Wooden Spoon
• Jug (for stock)
• Suitable Sized Baking/Pie Dish & Baking Tray

Ingredients 

1x2x3x

• ▢ Olive Oil, as needed
• ▢ 2 Leeks, white/light green parts sliced into rounds (see notes)
• ▢ 600g / 1.3lb boneless skinless Chicken Thighs, diced into bite-sized pieces (see notes)
• ▢ 1/2 tsp EACH: Salt & Black Pepper, plus more to taste
• ▢ 250g / 9oz Chestnut Mushrooms, quartered (or mushroom of choice)
• ▢ 3 tbsp / 45g Butter
• ▢ 1-2 cloves of Garlic, finely diced
• ▢ 3 tbsp Plain Flour
• ▢ 480ml / 2 cups Chicken Stock,
• ▢ 120ml / 1/2 cup Double/Heavy Cream
• ▢ 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
• ▢ 1 Egg, beaten

Cook ModePrevent your screen from going dark

Instructions 

• Add a drizzle of oil to a large pan over medium-high heat. Space out the leeks and fry until lightly charred on both sides then remove and place to one side. Top the pan up with oil if needed.
• Season the chicken with 1/2 tsp salt and pepper then space out in the pan. Fry for a few mins each side to build up a golden crust then remove and place to one, leaving the excess fat behind. Don't worry too much about cooking the chicken right through at this point, this is just to build up flavour on the outside (chicken continues cooking later).
• Add the mushrooms and fry until they build up golden crust then season with a good pinch of salt and pepper. Lower the heat to medium then add the butter and garlic and stir to melt the butter and lightly fry the garlic (30 seconds or so). Stir in the flour to form a roux then gradually pour in the stock and cream, stirring as you go to prevent lumps forming.
• Stir in the leeks and chicken (alongside the resting juices) then stir in the mustard, thyme and nutmeg. Bring to a simmer then reduce the heat very slightly and stir occasionally until the sauce is nice and thick (12 or so mins). Adjust seasoning if needed then pour the filling into a suitably sized baking or pie dish and leave to cool for 15 minutes so a 'skin' forms on top. Meanwhile, preheat the oven to 200C/400F.
• Place the pastry on top and slice off excess. Use a fork to crimp around the outside then brush with egg wash. Slice a few steam holes then place on a baking tray and bake for around 20mins, or until deep golden and crisp. Leave for 5 or so mins to cool then tuck in and enjoy!

Video

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. 

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. Breast might come out a little tough due to the long cooking time.

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.

d) How to prep leeks - Leeks can be very dirty/sandy so it's important to wash them beforehand. As you can see I slice the leeks in rounds, so if the leek if visibly dirty then place the rounds in a bowl of water and swish around with your hand. The dirt will fall to the bottom and the leeks will rise. If the leek is a particularly dirty leek then slice lengthways and clean out the dirt that way, you just won't have rounds that's all. Either way, ensure you slice off the root and the dark green part, you can save these for soups/stock at a later date, they are too tough to use in a pie.

e) UPDATED RECIPE - New photos and video. Upped the amount of flour and butter to create a thicker sauce. No other major changes, just refined slightly.

f) Calories - Whole dish divided by 6.

Your Private Notes:

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Nutrition

Calories: 632kcal | Carbohydrates: 36.82g | Protein: 27.09g | Fat: 42.05g | Saturated Fat: 15.744g | Polyunsaturated Fat: 4.657g | Monounsaturated Fat: 19.035g | Trans Fat: 0.02g | Cholesterol: 143mg | Sodium: 311mg | Potassium: 500mg | Fiber: 2.1g | Sugar: 3.42g | Vitamin A: 2250IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3.4mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

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