A comforting classic, this Chicken, Leek and Mushroom Pie has a thick, rich filling made with juicy chicken thighs, topped with a golden puff pastry crust for an easy weeknight dinner.
I have chosen to make this recipe as a pot pie, or a lidded pie, as some may call it - essentially the filling goes into the dish and pastry is then laid on top, then it's baked in the oven. No messing around with a pastry base = much easier!
For recipes like this chicken pie, I don't chop up the chicken thighs before cooking. I sear the thighs whole, then chop them into bite-sized pieces, before adding them back (to continue cooking through) when the liquid is added.
Because the thighs are thicker, you can get more colour (which means flavour!) on the outside, without overcooking the chicken. After you chop up the thighs, the chicken stays juicy and tender, and you get an extra level of flavour that comes from frying the chicken.
You can even serve this chicken, leek and mushroom pie as individual pies. Just spoon the mixture into ramekin dishes, then pop on a smaller pastry lid and bake.
Table of Contents
Why I think you will love this recipe
- Creamy filling, crunchy pastry.
- Pie filling can be made ahead.
- Looks impressive, but is easy to make.
What you need to make this pie
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- salted butter
- mushrooms
- chicken thighs - boneless and skinless
- leeks
- bacon
- plain flour (all-purpose flour)
- chicken stock
- fresh thyme leaves
- fresh rosemary leaves
- dijon mustard
- thickened cream
- puff pastry - I used store-bought
- egg yolk - optional, to glaze the pastry
- cooking salt
- freshly ground black pepper
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- salted butter - swap for unsalted with an extra pinch of salt
- leeks - you could sub with onions if you prefer
- fresh thyme and rosemary - use dried herbs instead
- puff pastry - substitute shortcrust pastry (and by all means, you can make either from scratch!)
How to make chicken, leek and mushroom pie
- Fry the mushrooms and garlic.
- Fry the chicken thighs.
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- Add the leeks and bacon.
- Stir in flour.
- Add stock gradually.
- Add herbs, mustard, cooked mushrooms and chicken.
- Stir in cream and simmer until thickened.
- Spoon into a dish, top with pastry and bake.
My top tips for the best result
- When you add the chicken stock, do it gradually and mix each addition of stock in until there are no lumps left before adding more stock. This keeps the sauce lump-free.
- Thicken the sauce on the stovetop to your desired consistency for your finished pie (remembering that it will thicken slightly as it cools). It won't thicken any further in the oven.
Storage
Any leftovers of this chicken, leek and mushroom puff pastry pie can be kept in an airtight container in the fridge for up to 3 days.
This recipe is suitable for freezing (filling only).
Making ahead
The filling for this chicken, leek and mushroom pie can be made up to 3 days in advance, or frozen for later thawing and baking.
Other recipes you may enjoy
Lamb Mince Pie - a rich and hearty, family-style pie made with lamb mince (ground lamb). Super easy, the whole family will love this rustic pie!
Chicken Potato Soup - a one-pot, budget-friendly weeknight soup that is quick and delicious. Packed with veggies like carrots, celery and potatoes and using dried herbs, this is one of my favourite winter warmer soups.
📖 Recipe
Chicken, Leek and Mushroom Pie
Ingredients
- 3 tablespoons salted butter (divided)
- 400 g button mushrooms quartered
- 2 fresh garlic cloves crushed
- 500 g chicken thighs skinless and boneless
- ½ teaspoon cooking salt (divided)
- ¼ teaspoon freshly ground black pepper
- 2 leeks cleaned and sliced
- 100 g bacon chopped
- 2 tablespoons plain flour (all-purpose)
- 1½ cups chicken stock
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary leaves finely chopped
- 1 tablespoon Dijon mustard
- ½ cup thickened cream (heavy cream)
- 1 sheet store-bought frozen puff pastry partially thawed
- 1 egg yolk optional
Watch me make this recipe
Instructions
- Preheat oven to 180℃.
- In a large, heavy-based fry pan or skillet, heat 1 tablespoon of butter over medium-high heat, then add the mushrooms and fry until golden.3 tablespoons salted butter (divided)400 g button mushrooms
- Then add 1 tablespoon of butter, turn the heat down to medium and add the garlic. Stir for 30 seconds, then remove to a plate (make sure you get all the garlic, but don't wipe out the pan).3 tablespoons salted butter (divided)2 fresh garlic cloves
- Season the chicken thighs with ¼ teaspoon of salt and pepper, then add the final 1 tablespoon of butter to the pan and fry the chicken over medium heat (turning once) until seared on both sides (not cooked through - this will be done later), then remove.500 g chicken thighs½ teaspoon cooking salt (divided)¼ teaspoon freshly ground black pepper
- Add the leeks and bacon and fry until softened.2 leeks100 g bacon
- Meanwhile, chop the chicken into bite-sized pieces.
- Sprinkle plain flour over the leek mixture and stir to distribute, then continue to stir over low heat for 2 minutes.2 tablespoons plain flour (all-purpose)
- Gradually add stock (in approximately ⅓ cup increments) and stir each addition until any lumps disappear, before adding the next amount of stock.1½ cups chicken stock
- Once all the stock is added, stir in thyme leaves, rosemary leaves, mustard and the remaining ¼ teaspoon of salt, being sure to scrape up the browned bits from the base of the pan.2 teaspoons fresh thyme leaves1 teaspoon fresh rosemary leaves1 tablespoon Dijon mustard½ teaspoon cooking salt (divided)
- Add back cooked mushrooms and chicken (along with any resting juices), then stir in cream and bring to a simmer.½ cup thickened cream (heavy cream)
- Simmer until thickened and the chicken is cooked through.
- Allow the filling to cool before spooning it into a baking dish (see my notes on size).
- Top with pastry (cutting to fit if needed), brush with egg yolk (if using), cut a small slit in the top for steam to escape, then bake for 40 to 45 minutes or until pastry is golden brown.1 sheet store-bought frozen puff pastry1 egg yolk
- Allow to sit for 10 minutes before serving.
Notes
- The capacity of my dish was 6 cups (1500 ml).
- When you add the chicken stock, do it gradually and mix in each addition of stock until there are no lumps left before adding more stock. This will give you a smooth sauce without lumps.
- Simmer the sauce on the stovetop until it reaches your desired consistency for the finished pie (remembering that it will thicken slightly as it cools). It won't thicken any further in the oven.
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Email yourself a link to this page and come back later.
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