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–+ servings
Chicken, Leek & Mushroom Pie

Savory Chicken, Leek & Mushroom Pie for Cozy Nights

A comforting Chicken, Leek & Mushroom Pie perfect for chilly nights, easy to prepare and great for gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Diced Chicken Breasts Use turkey as a substitute for a lighter option.
  • 4 slices Smoked Bacon Turkey bacon can be used for a lower-fat alternative.
  • 1 cup Quartered Mushrooms Cremini or button mushrooms work well.
  • 2 pieces Leeks Substitute with onions if leeks are unavailable.
  • 2 tablespoons Butter Use olive oil for a lighter option.
  • 3 tablespoons Plain Flour Cornstarch can be used as a gluten-free substitute.
For the Sauce
  • 2 cups Chicken Stock Homemade or store-bought varieties are excellent.
  • 1 cup Cream Consider using milk or dairy-free cream for lighter versions.
For the Pastry
  • 1 package Puff Pastry Pre-made for convenience.
  • 1 piece Egg Milk can substitute if eggs aren't available.
Herbs for Flavor
  • 1 teaspoon Fresh Tarragon
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Fresh Rosemary Dried herbs can be mixed in if fresh aren’t available.

Equipment

  • Large Skillet
  • Pie dish
  • Oven
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the diced smoked bacon in a large skillet over medium heat for 5-7 minutes until crispy. Transfer to a paper towel-lined plate.
  2. In the same skillet, add diced chicken and season with salt and pepper. Cook over medium-high heat for 6-8 minutes until browned.
  3. Add sliced leeks and quartered mushrooms to the skillet with butter. Sauté for 4-5 minutes until the leeks are softened.
  4. Sprinkle plain flour over the sautéed vegetables, stirring for 2 minutes to form a paste. Pour in chicken stock and cream gradually while stirring.
  5. Fold crispy bacon and chicken into the filling mixture, adjust seasoning, and let cool slightly.
  6. Preheat oven to 140°C (285°F) for a fully encased pie or 180°C (350°F) for a pie with just a lid. Grease pie dish and lay down puff pastry.
  7. Cover the filling with another sheet of puff pastry, seal edges, and cut steam holes in the top.
  8. Whisk an egg for egg wash and brush over the top. Bake at 140°C for 40-45 minutes.
  9. Remove from oven, let cool for 10 minutes, then serve warm.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store leftover pie in an airtight container for up to 3 days. For longer storage, freeze portions wrapped tightly for up to 3 months. Reheat in the oven for best results.

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