Today, I’m excited to introduce you to a comforting classic that’s perfect for family dinners – Chicken Leek and Mushroom Pie.
This savory pie combines tender pieces of chicken, sautéed leeks, and earthy mushrooms all encased in a flaky, golden crust. It’s a hug in a meal!
Whether it’s a cozy winter night or a special Sunday meal, this pie never fails to impress and satisfy. My family always requests this dish, and watching everyone’s faces light up as it comes out of the oven is priceless.
Let’s dive in and create some memories!
What You’ll Need
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 2 leeks, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 2 sheets puff pastry
- 1 egg, for egg wash
Pro Tips
- Let the kids help with arranging the puff pastry on top—it’s a fun way to get them involved, and they’ll feel proud to see the final product.
- Cook the filling ahead of time and let it cool before assembling the pie; this helps the crust stay crispy.
- Seal the edges of the pastry well to prevent the filling from leaking out during baking.
- Brush the egg wash evenly for a beautiful glossy finish on the crust.
- For a crispier bottom crust, pre-bake the bottom layer of pastry before adding the filling.
Tools
- Large frying pan
- Pie dish
- Mixing bowl
- Pastry brush
- Sharp knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Use turkey or ham instead of chicken for a different flavor.
- Swap heavy cream with a combination of milk and a touch of cornstarch for a lighter version.
- Add peas or carrots for additional veggies and color.
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large frying pan, heat the olive oil over medium heat. Add the diced chicken and cook until golden. Remove and set aside.
3. In the same pan, add the sliced leeks, mushrooms, and garlic. Sauté until tender, about 5 minutes. Stir in the flour and cook for another minute.
4. Gradually add the chicken broth and heavy cream, stirring constantly until the sauce thickens. Return the chicken to the pan and add the thyme, salt, and pepper. Let it simmer for 5 more minutes.
5. Roll out one sheet of puff pastry and line the bottom of the pie dish. Spoon the chicken mixture into the dish.
6. Cover with the second sheet of puff pastry, crimping the edges to seal. Brush with egg wash and cut a few slits for steam to escape.
7. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
8. Serve the Chicken Leek and Mushroom Pie hot, straight from the oven for everyone to indulge in! Enjoy!
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 15 minutes to preserve the crispiness of the pastry. This pie also freezes well; simply wrap in foil and plastic wrap for up to three months.
Wrapping Up
Don’t let this Chicken Leek and Mushroom Pie be just a recipe—let it be a culinary adventure. Gather your family, involve everyone, and enjoy the satisfaction of a homemade meal that’s sure to become a family favorite.
I can’t wait to hear about how it turned out for you, so drop a comment below with your thoughts or any questions you might have. Happy cooking!