Chicken, Leek and Mushroom Pie Recipe

If you’re craving a dish that feels like a warm hug on a chilly day, then this Chicken, Leek and Mushroom Pie is going to become your new favorite. It brings together tender chicken thighs, the subtle sweetness of leeks, and earthy mushrooms all enveloped in a golden, buttery puff pastry crust. Every bite strikes the perfect balance of creamy, hearty, and deeply satisfying—making it a wonderful centerpiece for any family dinner or special occasion. Trust me, making this pie from scratch is easier than you’d think, and the resulting flavors are honestly worth every minute in the kitchen.

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one plays a crucial role in creating the rich taste and comforting texture of the pie. From the aromatic leeks and juicy chicken to the crispy, cheesy pastry topping, every element makes this recipe truly memorable.

• Butter: Adds richness and helps soften the onions and leeks beautifully.
• Olive oil: Brings a subtle fruitiness and works with butter for a perfect cooking base.
• Onion: Provides a sweet and savory foundation to the filling.
• Leek: Offers a delicate, mild onion flavor that enhances the other ingredients.
• Chicken thighs: Juicy and tender, perfect for slow cooking without drying out.
• Button mushrooms: Contribute an earthy depth and meaty texture.
• White wine: Lifts the whole dish with a subtle acidity and complexity.
• Plain flour: Essential for thickening the creamy sauce inside the pie.
• Dijon mustard: Adds a gentle tang and helps balance the creaminess.
• Cream: Creates a luxuriously smooth filling that clings to every bite.
• Ready-rolled butter puff pastry: For a flaky, buttery crust that seals in all the delicious filling.
• Grated parmesan: Sprinkled on the base for an extra savory kick that melts into the filling.
• Parsley: Freshly chopped to brighten and add a pop of color.
• Egg: Used to brush the pastry for that beautiful golden finish.
• White sesame seeds: Adds a subtle crunch and decorative touch on top.

How to Make Chicken, Leek and Mushroom Pie

Step 1: Prepare the Filling

Start by heating the butter and olive oil in a large pot over medium heat. Toss in the finely chopped onion and sliced leek, seasoning them with salt and pepper. Cook gently for about 8 minutes until soft and sweet, releasing their flavors into the cooking fat. Then add the quartered chicken thighs and sliced mushrooms, stirring occasionally for 15 minutes so everything is browned and deliciously melded. Pour in the white wine and sprinkle the flour over the mix, stirring to combine and letting it cook for another minute to get rid of the raw flour taste.

Step 2: Add Cream and Mustard

Now stir in the Dijon mustard and cream to bring a velvety richness to the filling. Let it simmer gently for around 15 minutes until the chicken is fully cooked and the sauce thickens into a creamy, luscious coating that will be the heart of your Chicken, Leek and Mushroom Pie. Once done, it’s important to set the filling aside to cool completely before assembling the pie, ensuring the pastry stays flaky and crisp when baked.

Step 3: Assemble the Pie

Lightly spray your 24cm pie dish and line it with the butter puff pastry, pressing it neatly into the base and up the sides. Sprinkle the base with grated parmesan—it’s a secret touch that adds incredible flavor as the cheese melts. Fold the chopped parsley into the cooled chicken mixture and pour it evenly into the pie shell. Cut a circle from the remaining pastry to fit the top of the pie, then brush the edges of the base with whipped egg to help seal. Place the lid on top, press the edges together firmly, trim any excess dough, and decorate the edges with fork tines or your thumb for a personal touch.

Step 4: Bake to Golden Perfection

Brush the entire pastry top with egg wash, giving it that irresistible golden sheen as it bakes. Cut a few small slits in the center to allow steam to escape, then scatter the white sesame seeds for a subtle nutty crunch and decorative flair. Bake the pie at 170˚C fan bake for 45 to 55 minutes or until the puff pastry puffs up, turning golden brown and inviting. Let the pie cool for about 5 minutes to let the filling set slightly before slicing—this is when patience truly pays off!

How to Serve Chicken, Leek and Mushroom Pie

Garnishes

Simple garnishes can elevate this rustic pie to an elegant dinner. Fresh parsley leaves add a burst of green and freshness against the golden crust. You can also serve with a dollop of crème fraîche or a spoonful of tangy chutney on the side to introduce a contrasting tangy note that cuts through the richness.

Side Dishes

Pairing this Chicken, Leek and Mushroom Pie with creamy mashed potatoes is an absolute classic combo—the mash soaks up every bit of the savory sauce beautifully. Steamed or buttered green beans add a crisp, vibrant counterbalance, while a fresh garden salad brings a refreshing lightness to the plate.

Creative Ways to Present

For a twist, serve the filling inside individual ramekins topped with small rounds of puff pastry for personal pies that look charming and make portioning a breeze. Alternatively, slice the pie into generous wedges and plate alongside colorful roasted root vegetables for a rustic feast presentation that’s visually stunning and wonderfully satisfying.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover leftover portions tightly with foil or place them in airtight containers. Refrigerate for up to 3 days—this pie tastes fantastic even the next day as the flavors continue to deepen.

Freezing

You can freeze the assembled pie before baking by wrapping it securely in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, bake it straight from frozen, adding a little extra time until the pastry turns crisp and golden.

Reheating

Reheat leftovers in a moderate oven at 160˚C for about 20-25 minutes to regain that flaky pastry crunch and warm, creamy filling. Avoid microwaving as it tends to make the crust soggy and less appealing.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can swap chicken thighs for breast, but thighs are preferred because they stay juicier and more flavorful after cooking. If you use breast, be careful not to overcook to avoid drying out.

Can I make this pie vegetarian?

Absolutely! Replace the chicken with extra mushrooms, adding a mix of varieties like cremini or shiitake for more depth. You can also include lentils or cooked chickpeas for protein.

Is it okay to use frozen puff pastry?

Frozen puff pastry works perfectly as long as you thaw it properly according to the package directions and keep it chilled before baking. Using ready-rolled pastry saves time without sacrificing flakiness.

What’s the best way to ensure the pie crust doesn’t get soggy?

Sprinkling grated parmesan on the base before adding the filling creates a delicious moisture barrier that keeps the bottom crust crisp. Also, make sure the filling is cooled before assembling to minimize steam.

Can I prepare the filling in advance?

Yes, preparing the filling a day ahead lets the flavors meld beautifully. Just cool it completely before refrigerating, then assemble and bake the pie when you’re ready.

Final Thoughts

Now that you’ve got this warm, comforting Chicken, Leek and Mushroom Pie recipe, I can’t recommend enough trying it out for your next cozy meal. It’s a truly satisfying dish that combines familiar flavors with a touch of elegance. From the creamy filling to the flaky pastry top, every bite invites you to savor what home cooking is all about. Bake it, share it, and enjoy every delicious moment!

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