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 it 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.

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!

Print Recipe

5 from 6 votes

Chicken Leek and Mushroom Pie Recipe

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.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: American, British

Servings: 4 servings

Calories: 792kcal

Author: Savory With Soul

Ingredients

• 2 Tbsp butter
• 1 Tbsp 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 tsp dry marjoram
• 1 tsp dry thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 cup chicken stock
• 3 Tbsp flour
• ½ cup cream
• 1 tsp yellow mustard
• ⅓ cup parmesan cheese , grated or shredded
• 1 sheet puff pastry

US Customary – Metric

Instructions

• Bring water to boil in medium sauce pan.
• Heat heavy skillet to medium heat.
• Boil potatoes in water for about 5 minutes or until fork tender.
• Add oil, chicken, thyme, marjoram, salt, and black pepper to preheated skillet. Cook 7-8 minutes or until mostly done with no more pink showing, stirring halfway through (will continue to cook in the oven).
• Remove chicken from the pan.
• Melt 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 (sprinkle over top) and stir in. Add stock and stir. Add cream and mustard and bring to a simmer (not rolling boil). Increase the heat a bit if needed, but watch constantly so mixture doesn't go beyond a bubbling simmer.
• When thickened, add parmesan cheese, and turn off the heat. Add the potatoes and chicken and stir.
• 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.
• Bake for 30 minutes or until pastry is nicely browned and filling is bubbly.

Nutrition

Calories: 792kcal | Carbohydrates: 49g | Protein: 37g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 136mg | Sodium: 869mg | Potassium: 976mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1082IU | Vitamin C: 14mg | Calcium: 168mg | Iron: 6mg

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