Creamy chicken, leek and mushroom pie Recipe

If you are craving a comforting dish that brings cozy flavors and creamy textures together, this Creamy chicken, leek and mushroom pie is exactly what you need. Picture tender chunks of chicken wrapped in a luscious sauce full of fragrant leeks, earthy mushrooms, and a hint of mustard, all encased in flaky, golden puff pastry. Each bite offers a perfect harmony of smooth creaminess and savory goodness, making it an absolute favorite for family dinners or special occasions. This pie is a celebration of homemade warmth, and I can’t wait to share all the delicious details with you.

Ingredients You’ll Need

These ingredients are straightforward but essential for creating the rich, comforting flavors and satisfying textures that make the Creamy chicken, leek and mushroom pie so special. From fresh vegetables to simple pantry staples, each component plays an important role in crafting a hearty and flavorful filling.

• Chicken breasts or leftover rotisserie chicken: Tender protein that forms the hearty base of the pie filling.
• Soy sauce: Adds subtle depth and umami that complements the chicken perfectly.
• Cornflour: Used to thicken the sauce to a rich, creamy consistency.
• Garlic paste: Brings in aromatic warmth without overpowering the other flavors.
• Butter: Essential for sautéing leeks and mushrooms to golden, tender perfection.
• Leeks: Mildly sweet and soft, they add a lovely onion-like flavor and bright green color.
• Mushrooms: Earthy and meaty, they deepen the filling’s savory character.
• Chicken stock: Builds the foundation of the creamy sauce while keeping it savory.
• Single cream: Creates a luscious, silky texture in the sauce.
• Dijon mustard: Adds a gentle zing to brighten up the richness.
• Milk: Lightens the sauce slightly for perfect balance.
• Salt and ground black pepper: To season and enhance all the flavors.
• Shop-bought puff pastry: Convenient and flaky pastry that encases the filling with a buttery crisp finish.
• Egg for egg wash: Gives the pastry a beautiful golden glaze when baked.

How to Make Creamy chicken, leek and mushroom pie

Step 1: Prepare the Chicken and Vegetables

Start by chopping the chicken breasts into bite-sized pieces, then toss them in a bowl with soy sauce, garlic paste, and cornflour. This coating not only seasons the chicken but also helps to create a velvety thick sauce later on. If you’re using leftover or rotisserie chicken, simply shred the meat and set it aside—this shortcut works wonderfully and saves cooking time. Meanwhile, clean and slice the leeks into semi-circles after trimming their ends. Wipe your mushrooms clean with a damp cloth and slice them lengthwise or quarter them depending on size.

Step 2: Cook the Chicken

Melt some butter in a frying pan over medium heat and add the marinated chicken pieces. Stir fry until the chicken turns golden brown and is cooked through. This process caramelizes the chicken, locking in flavor and adding a bit of texture contrast in the final pie. If using pre-cooked chicken, you can skip this step and move on to the vegetables.

Step 3: Sauté the Leeks and Mushrooms

Add a little more butter to the pan, then toss in the leeks and mushrooms. Cook them gently until the leeks soften and the mushrooms release most of their moisture, reducing the mixture by about half. If you’re working with leftover chicken, add the garlic paste now so it infuses the vegetables with just the right amount of garlicky warmth.

Step 4: Create the Creamy Sauce

Pour in the chicken stock, stirring in the Dijon mustard and single cream, and season with salt and black pepper to taste. Add the cooked chicken to this mixture. Next, whisk together milk and cornflour and stir it into the pan, bringing the mixture to a boil. Let it cook, stirring frequently, until the sauce thickens into a silky, creamy consistency perfect for spooning into your pie.

Step 5: Assemble the Pie

Transfer the rich chicken, leek and mushroom filling into a suitable pie dish—something around 10 by 7 inches and about 2 inches deep works beautifully. Unroll your puff pastry and carefully lay it over the top of the dish. Press the pastry edges firmly against the dish to seal the pie and prick the top with a fork to let steam escape as it bakes. Brush the surface with beaten egg for that irresistible golden-brown finish.

Step 6: Bake to Golden Perfection

Place the pie on a baking tray and pop it into a preheated oven at 200°C (400°F). Bake for about 20 minutes or until the pastry has puffed up and turned a gorgeous golden color. Remove and let the pie rest briefly before serving to allow the filling to settle and the flavors to meld.

How to Serve Creamy chicken, leek and mushroom pie

Garnishes

Sprinkle some freshly chopped parsley or thyme over the pie before serving to add a burst of vibrant green and freshness that contrasts beautifully with the creamy filling. A little cracked black pepper on top can also enhance the flavor and add a touch of visual drama.

Side Dishes

This Creamy chicken, leek and mushroom pie pairs wonderfully with simple, bright sides that cut through the richness. Think steamed green beans, roasted carrots, or a crisp mixed salad tossed in a light vinaigrette. Creamy mashed potatoes or buttery peas also complement the pie’s indulgent texture, making for a comforting and complete meal.

Creative Ways to Present

For a charming twist, serve the pie in individual ramekins topped with pastry lids for personal portions. You can also experiment with different shaped pastry cutouts on top, like leaves or hearts, to give the pie some extra personality. A rustic pie served in a cast iron skillet feels especially homey and inviting.

Make Ahead and Storage

Storing Leftovers

After enjoying your pie, store any leftovers in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making the leftovers almost as delicious as the fresh pie.

Freezing

If you want to make the Creamy chicken, leek and mushroom pie ahead of time, you can prepare the filling and freeze it uncooked in a suitable container for up to one month. When ready to bake, thaw overnight in the fridge, top with pastry, and bake as directed. You can also freeze a fully assembled pie before baking; just add extra baking time to ensure the pastry cooks through.

Reheating

Reheat individual slices gently in the microwave or warm the whole pie in an oven preheated to 180°C (350°F) until warmed through and the pastry regains some crispness. Cover loosely with foil if the pastry browns too quickly to prevent burning.

FAQs

Can I use other types of mushrooms?

Absolutely! Button mushrooms are classic, but chestnut, cremini, or even shiitake mushrooms will add wonderful depth and flavor to the pie.

Is it necessary to use puff pastry?

While puff pastry gives you that light, flaky texture, you can substitute with shortcrust pastry or even filo if you prefer. Each will bring a slightly different texture but all delicious.

Can I make this pie vegetarian?

Yes! Swap chicken for cooked lentils or plant-based chicken substitutes, and use vegetable stock instead of chicken stock for a tasty vegetarian version.

How do I make sure the pastry doesn’t get soggy?

Allow the filling to cool slightly before adding the pastry topper to minimize steam, and make sure to prick the pastry to let moisture escape during baking.

Can I prepare the filling in advance?

Definitely. The filling can be made a day ahead and refrigerated, which allows the flavors to develop even more. Just assemble and bake the pie when you’re ready.

Final Thoughts

This Creamy chicken, leek and mushroom pie is one of those dishes that feels like a warm hug on a plate. Rich, flavorful, and wonderfully comforting, it’s a perfect choice when you want to treat yourself or your loved ones with something truly satisfying. Give it a try—once you taste that silky filling and golden pastry, it will surely become a treasured favorite in your recipe collection. Happy baking!

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