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Chicken, Leek and Mushroom Pie - Image 2

Chicken, Leek and Mushroom Pie

A comforting and flavorful Chicken, Leek and Mushroom Pie that's perfect for family dinners. With a flaky crust and rich filling, this pie is sure to become a favorite.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 leeks leeks sliced and washed thoroughly
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp thyme dried or fresh
  • Salt and pepper to taste
  • 1 sheet puff pastry thawed if frozen
  • 1 egg egg beaten, for egg wash

Equipment

  • Large skillet
  • 9-inch pie dish
  • Rolling Pin
  • Pastry brush

Method
 

  1. Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, melt the butter. Add the leeks and mushrooms, cooking until softened, about 5 minutes. Add the garlic and cook for another minute.
  3. Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  4. Return the chicken to the skillet, add the thyme, and season with salt and pepper to taste. Stir to combine and remove from heat.
  5. Transfer the chicken mixture to a 9-inch pie dish. Roll out the puff pastry to fit the top of the dish. Place the pastry over the filling, trimming any excess. Brush the top with the beaten egg.
  6. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed. Allow the pie to cool for a few minutes before serving.

Notes

Chef's Tips:
• For a crispier crust, bake the pie on the bottom rack of the oven
• Avoid overcooking the leeks to maintain their delicate flavor
• Serve with a side salad for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Store leftovers in the refrigerator within 2 hours of cooking