Creamy Chicken, Leek & Mushroom Pie

Creamy Chicken, Leek & Mushroom Pie

A simple, comforting pie with tender chicken, buttery leeks, and earthy mushrooms, all wrapped in golden, flaky pastry.

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

For the Filling:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 leeks, sliced
• 250g mushrooms, sliced
• 500g boneless, skinless chicken thighs, cut into chunks
• 1 cup chicken stock
• ½ cup cream
• 1 tablespoon wholegrain mustard
• 2 tablespoons flour
• Salt and pepper, to taste

For the Pie:

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 teaspoon sesame or poppy seeds (optional)

Method

1. Make the Filling:

1. Heat butter and olive oil in a large pan over medium heat. Add the leeks and cook until softened.
2. Add mushrooms and cook for another 3-4 minutes until golden.
3. Add the chicken, season with salt and pepper, and cook until lightly browned.
4. Sprinkle over the flour, stir well, then add the chicken stock. Stir continuously to avoid lumps.
5. Pour in the cream and mustard, mix well, and simmer for 5 minutes until thickened. Remove from heat and let cool slightly.

2. Assemble the Pie:

1. Preheat oven to 200°C.
2. Pour the chicken mixture into a baking dish.
3. Place the puff pastry sheet over the top, pressing the edges down. Cut a few small slits to allow steam to escape.
4. Brush with beaten egg and sprinkle with sesame or poppy seeds if using.

3. Bake & Serve:

1. Bake for 25-30 minutes, or until the pastry is golden brown.
2. Let the pie rest for 5 minutes before serving.

Tips:

• Use rotisserie chicken for a quicker version.
• Swap cream for milk for a lighter option.
• Serve with a simple green salad or steamed greens.

A no-fuss, creamy pie perfect for a cosy dinner!