Chicken, Leek and Mushroom Pie

Chicken pie in a white dish on a wooden board with a spoon.

This chicken, leek and mushroom pie has a thick, rich filling made with juicy chicken thighs, then topped with an easy puff pastry crust.

Course Main Course

Cuisine International

Total Time 1 40

Servings

Calories 1025kcal

Author Lee-Ann Grace

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

Metric - US customary

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 thighs, ½ teaspoon cooking salt (divided), ¼ teaspoon freshly ground black pepper
Add the leeks and bacon and fry until softened.
2 leeks, 100 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 leaves, 1 teaspoon fresh rosemary leaves, 1 tablespoon Dijon mustard, ½ 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 pastry, 1 egg yolk
Allow to sit for 10 minutes before serving.

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition