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Creamy chicken, leek and mushroom pie Recipe

Creamy chicken, leek and mushroom pie Recipe
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★★★★★

5.2 from 6 reviews

This creamy chicken, leek, and mushroom pie features tender chicken pieces in a rich, savory sauce of sautéed leeks and mushrooms, thickened with cream and Dijon mustard, all encased in a flaky puff pastry crust. Perfect as a comforting meal, this pie combines fresh ingredients with simple preparation for a satisfying dinner.

Ingredients

Scale

Chicken

  • 1¼ pounds / 560 grams chicken breasts (or leftover/rotisserie chicken)
  • 4 tablespoons soy sauce
  • 2 tablespoons cornflour
  • 1 teaspoon garlic paste
  • 1 to 2 ounces butter (approximately, for frying)

Vegetables

  • 3 large leeks
  • 8 ounces / 225 grams mushrooms

Sauce

  • 1 cup chicken stock (made with 1 stock cube in 1 cup boiling water)
  • ½ cup single cream
  • 1 tablespoon Dijon mustard
  • ½ cup milk
  • 1 tablespoon cornflour
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper (or to taste)

Pastry

  • 1 roll shopbought puff pastry
  • 1 small egg (beaten, for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to get it ready for baking the pie after filling preparation.
  2. Prepare Chicken: If using fresh chicken breasts, cut them into bite-sized pieces and mix with soy sauce, garlic paste, and cornflour. Let this marinate while preparing vegetables. If using leftover or rotisserie chicken, shred the chicken and set aside.
  3. Prepare Vegetables: Trim and slice the leeks lengthwise, then cut into semi-circles. Clean mushrooms by wiping with a damp cloth and slice or quarter them as preferred.
  4. Cook Chicken (fresh only): Melt 1 to 2 ounces of butter in a frying pan over medium heat, add the marinated chicken, and stir-fry until golden brown. Remove chicken from pan and set aside. Skip this step if using leftover chicken.
  5. Sauté Vegetables: Add more butter to the pan, then sauté the leeks and mushrooms until leeks are softened and mushrooms release their moisture—mixture should reduce in volume by about half. If using leftover chicken, add the garlic paste at this stage.
  6. Add Liquids and Seasoning: Pour in chicken stock, stir in Dijon mustard and single cream. Season with salt and black pepper according to taste.
  7. Combine Chicken and Thicken Sauce: Add the chicken pieces to the pan. Mix the milk with the tablespoon of cornflour and stir this into the pan. Bring to a boil and cook until the sauce thickens.
  8. Fill Pie Dish: Pour the filling into a approximately 10″ x 7″ x 2″ deep pie dish, spreading it evenly.
  9. Prepare Pastry Top: Roll out puff pastry and place it over the filling, crimp the edges to seal the pie. Prick the pastry top with a fork to allow steam to escape and brush with beaten egg for a golden finish.
  10. Bake the Pie: Place the pie dish on a baking tray and bake in the preheated oven for 20 minutes or until pastry is golden and crisp.
  11. Serve: Remove the pie from the oven and serve hot with your choice of vegetables for a comforting meal.

Notes

  • You can substitute fresh chicken with leftover or rotisserie chicken to save time.
  • Ensure to prick the pastry top to prevent it from puffing excessively during baking.
  • Adjust salt and pepper to match your flavor preference.
  • Use cold butter and handle the pastry gently for a flakier crust if making pastry from scratch.
  • This pie pairs wonderfully with steamed greens, mashed potatoes, or crusty bread.

Nutrition

Keywords: chicken pie, creamy chicken pie, mushroom pie, leek pie, puff pastry pie, comfort food

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