Print

Chicken, Leek and Mushroom Pie Recipe

Chicken, Leek and Mushroom Pie Recipe
Print Recipe

★★★★★

5.2 from 6 reviews

This Chicken, Leek, and Mushroom Pie is a comforting and hearty dish featuring tender chicken thighs, sautéed leeks, and mushrooms in a creamy mustard sauce, all encased in crisp, golden puff pastry. Perfect for a cozy family meal, it pairs beautifully with creamy mashed potatoes and green beans.

Ingredients

Scale

Filling

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 large leek, trimmed and sliced into 1cm rounds
  • 800 grams boneless, skin-off chicken thighs, trimmed and quartered
  • 250 grams button mushrooms, sliced
  • 3 tablespoons white wine
  • 3–4 tablespoons plain flour
  • 1–2 teaspoons Dijon mustard, to taste
  • 2 tablespoons cream

To Assemble

  • 400 grams ready rolled butter puff pastry
  • ¼ cup grated parmesan
  • ⅓ cup finely chopped parsley
  • 1 egg, whisked
  • 1–2 teaspoons white sesame seeds

Instructions

  1. Prepare the filling: Heat the butter and olive oil in a large pot over medium heat. Add the finely chopped onion and sliced leek, season well with salt and pepper, and cook for about 8 minutes until softened.
  2. Cook the chicken and mushrooms: Add the quartered chicken thighs and sliced mushrooms to the pot. Cook, stirring occasionally, for 15 minutes until the chicken starts to brown and the mushrooms release their moisture.
  3. Add wine and thicken the sauce: Pour in the white wine and sprinkle the plain flour over the mixture. Stir well to combine and cook for 1 minute to eliminate the raw flour taste.
  4. Flavor and finish the filling: Stir in the Dijon mustard and cream. Continue cooking for about 15 minutes until the chicken is fully cooked and the sauce has thickened to a creamy consistency. Remove from heat and allow the filling to cool completely.
  5. Preheat the oven: Set your oven to 170˚C fan bake (approximately 338˚F).
  6. Assemble the pie base: Lightly spray and brush a 24cm pie dish with cooking spray. Line the base and sides with the butter puff pastry. Sprinkle the grated parmesan evenly over the pastry base.
  7. Combine filling and parsley: Stir the finely chopped parsley through the cooled chicken filling, then spoon it into the pie dish over the parmesan layer.
  8. Prepare the pie lid: Cut a circle from the remaining pastry to fit as the top of the pie. Brush the edges of the pastry base with the whisked egg and place the pastry lid on top. Press the edges to seal, trim any excess, and decorate the edge with your thumb or a fork pattern.
  9. Finish and bake: Brush the top of the pie with the remaining whisked egg, cut a few slits for steam to escape, and scatter white sesame seeds on top. Bake in the preheated oven for 45-55 minutes until the pastry is golden and crisp.
  10. Rest and serve: Let the pie cool for 5 minutes before slicing and serving. Enjoy it with creamy mashed potatoes and green beans for a complete meal.

Notes

  • The pie filling must be completely cooled before assembling to prevent the pastry from becoming soggy.
  • If you prefer a thicker filling, add an extra tablespoon of flour during cooking.
  • Feel free to substitute chicken thighs with chicken breasts, but thighs provide more moisture and flavor.
  • Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven to preserve crispiness.
  • For a gluten-free version, use gluten-free flour and puff pastry alternatives.

Nutrition

Keywords: Chicken pie, Leek pie, Mushroom pie, Puff pastry pie, Comfort food, British recipe, Creamy chicken pie

Find it online: https://foodbylina.com/chicken-leek-and-mushroom-pie-recipe/