Chunky Chicken Leek Mushroom Pie

Warm, hearty, and irresistibly creamy, this Chunky Chicken Leek Mushroom Pie is the ultimate comfort food that’s perfect for cozy dinners and family gatherings. Packed with tender chunks of chicken, sautéed leeks, and earthy chestnut mushrooms, all enveloped in a rich and velvety thyme-scented sauce, this dish brings classic flavors to your table. The golden, flaky puff pastry crust perfectly contrasts the creamy filling, creating a pie that’s as visually appealing as it is delicious. Ready in just over an hour, this easy-to-make recipe is ideal for anyone looking for a wholesome, crowd-pleasing meal. Serve it alongside buttery mashed potatoes or a crisp green salad for a complete and satisfying dining experience.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 g Chicken breasts
• 2 tbsp Olive oil
• 30 g Unsalted butter
• 2 Leeks (sliced, white and light green parts only)
• 2 Garlic cloves (minced)
• 200 g Chestnut mushrooms (sliced)
• 2 tbsp Plain flour
• 300 ml Chicken stock
• 150 ml Double cream
• 1 tsp Fresh thyme leaves
• 1 tsp Sea salt
• 0.5 tsp Black pepper
• 1 Puff pastry sheet (ready-rolled)
• 1 Egg (beaten, for egg wash)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Dice the chicken breasts into chunky bite-sized pieces and season lightly with salt and pepper.

Step 3

In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and cook for 5–6 minutes, until lightly browned but not fully cooked through. Remove the chicken from the pan and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil and the butter to the same pan. Once the butter is melted, add the sliced leeks and sauté for 4–5 minutes, until softened.

Step 5

Add the minced garlic and sliced mushrooms, and cook for another 3–4 minutes until the mushrooms release their moisture and start to brown.

Step 6

Sprinkle the flour over the leek and mushroom mixture, stirring to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 7

Gradually pour in the chicken stock, stirring constantly to create a smooth, creamy mixture without lumps. Let the mixture simmer for 2–3 minutes until slightly thickened.

Step 8

Stir in the double cream, fresh thyme, and a pinch of sea salt and black pepper. Add the reserved chicken back into the pan and mix well. Allow the filling to simmer for 5 minutes, then remove it from the heat.

Step 9

Transfer the chicken and vegetable filling to an ovenproof pie dish and let it cool slightly, about 10 minutes.

Step 10

Roll out the puff pastry sheet if needed and lay it over the pie dish, trimming excess pastry around the edges. Press the pastry down to seal the edges, and use a fork to crimp the border.

Step 11

Cut a small slit or two in the center of the pastry to allow steam to escape. Brush the top of the pastry with the beaten egg to ensure a golden, glossy finish.

Step 12

Bake the pie in the preheated oven for 25–30 minutes, or until the pastry is puffed and golden brown.

Step 13

Let the pie rest for 5–10 minutes before serving. Enjoy with a side of mashed potatoes or a fresh green salad!

Nutrition Facts

Serving size	(1516.4g)

Amount per serving	% Daily Value*
Calories	2566.1

Total Fat 172.2g	0%
Saturated Fat 80.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 879.2mg	0%
Sodium 3188.9mg	0%
Total Carbohydrate 64.6g	0%
Dietary Fiber 7.6g	0%
Total Sugars 15.8g
Protein 185.8g	0%

Vitamin D 55IU	0%
Calcium 284.8mg	0%
Iron 11.6mg	0%
Potassium 1280.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 29.1%

Carbs: 10.1%