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Chicken, Leek, and Mushroom Pie Recipe

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3.8 from 61 reviews

This Chicken Leek and Mushroom Pie is a comforting and hearty dish featuring tender chicken thighs, sautéed leeks, and mushrooms in a creamy, flavorful sauce, all encased in a golden, flaky puff pastry crust. Perfect for a cozy dinner, it combines savory ingredients with fresh thyme and a touch of Dijon mustard for a deliciously balanced meal.

Ingredients

Filling

  • 2 tbsp Olive Oil
  • 1.5 lbs boneless, skinless chicken thighs, cut into chunks
  • 2 large leeks, sliced
  • 8 oz chestnut mushrooms, sliced
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ½ cup dry white wine
  • 2 cups chicken stock
  • ½ cup double cream
  • 1 tbsp fresh thyme
  • 1 tbsp Dijon mustard
  • Salt & pepper, to taste

Pastry Topping

  • 1 sheet (14 oz) puff pastry
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Brown Chicken: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the chicken chunks with salt and pepper, then brown them until golden on all sides. Remove the chicken from the pan and set aside.
  2. Sauté Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the sliced leeks and mushrooms for 10 to 12 minutes until they are soft and fragrant.
  3. Create Sauce Base: Stir in the unsalted butter until melted. Whisk in the all-purpose flour and cook this mixture for 2 minutes to form a roux, which will thicken the sauce.
  4. Deglaze with Wine: Gradually add the dry white wine while whisking, allowing it to reduce by half to concentrate the flavor.
  5. Add Liquids and Seasoning: Slowly whisk in the chicken stock, followed by the double cream, Dijon mustard, and fresh thyme. Let the mixture simmer gently until it thickens into a creamy sauce.
  6. Combine Chicken and Sauce: Return the browned chicken to the pan. Adjust the seasoning with salt and pepper to taste. Pour the filling mixture into a pie dish and let it cool for 20 minutes to help it set.
  7. Prepare Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry and use it to cover the pie filling. Crimp the edges securely to seal the pie and brush the top with the beaten egg to create a shiny, golden crust once baked. Cut 2 to 3 steam vents in the pastry to allow steam to escape during cooking.
  8. Bake the Pie: Place the pie in the preheated oven and bake for 30 to 40 minutes, until the puff pastry is golden brown and puffed up beautifully.

Notes

  • Let the filling cool before adding the pastry lid to prevent a soggy crust.
  • Using chicken thighs keeps the meat tender and more flavorful than breast meat.
  • Don’t skip the white wine; it adds depth of flavor that balances the creaminess of the sauce.

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