Chicken Leek and Mushroom Pie Recipe

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This chicken leek and mushroom pie is British inspired, but I have to say it's quite Southern at its core.

I say this because it's hearty comfort food that you don't want to miss.

Tender chicken, flavorful leeks (who knew they are much better than onions any day!), and sauteed mushrooms that deserve a place of their own.

I've also added diced potatoes, which are not usually included in the traditional recipe for this pie.

Then there's the puff pastry crust topping - an easy addition that's pleasing to the eyes and tasty for the palate!

Just take the crust out of the box and let it soften while you're cooking up the filling on the stove top, and it will be ready to roll out and shape the way you want it.

All of these ingredients come together for such a hearty, creamy, satisfying dinner I believe your family will love!

I used 10-ounce ramekins to cook 4 individual pies, but you can certainly use one large pie pan.

My sons loved eating their own out of the ramekin! Fits nicely on a plate next to a side salad.

What You'll Need

2 tablespoon butter

1 tablespoon olive oil (or oil of choice)

1 pound chicken breast , cut into ½-inch pieces

1 medium leek , chopped (about 1-½ cups)

2 small potatoes , peeled and chopped (about 1-½ cups)

3 medium mushrooms , sliced (crimini or white - about 1-½ cups)

1 teaspoon dry marjoram

1 teaspoon dry thyme

½ teaspoon salt

½ teaspoon black pepper

1 cup chicken stock

3 tablespoon flour

½ cup cream

1 teaspoon yellow mustard

⅓ cup parmesan cheese , grated or shredded

1 sheet puff pastry

Making Chicken Leek & Mushroom Pie

Bring water to boil in a medium sauce pan and at the same time heat a heavy skillet to medium heat.

You will boil your potatoes for about 5 minutes or until fork tender.

In the meantime, you will be adding your oil, chicken, thyme, marjoram, salt, and black pepper to the preheated heavy skillet.

Cook 7-8 minutes or until mostly done with no more pink showing, stirring halfway through. (Note that your chicken will continue to cook in the oven.)

Remove chicken from the pan, and melt the butter in the skillet (still on medium heat). Add mushrooms and leeks. Stir, cover, and cook 5 minutes.

Uncover and reduce heat to low-medium (about 2-3). Add flour by sprinkling over top and stirring in.

Add stock and stir. Add cream and bring to a simmer, but not a rolling boil.

Increase the heat a bit if needed, but watch constantly so mixture doesn't go beyond a bubbling simmer.

When thickened, you will add your parmesan cheese, and turn off the heat. The next step is adding the cooked potatoes and chicken and stirring all the filling mixture together.

Pour filling into individual ramekins or large pie pan. Cover with pastry to fit top of pan(s). Cut small slit in each small pie or several in larger pie. Brush with melted butter.

Place on sheet pan to catch any overflow, and bake for 30 minutes or until pastry is nicely browned and filling is bubbly.

I hope you enjoy this creamy, hearty chicken mushroom and leek pie as much as my family did!

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