Chicken, leek and mushroom pie

    1 hour 25 min

    This is a delicious warming pie for the winter with chicken, leek and mushrooms topped with puff pastry.


    Yorkshire, England, UK
    26 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • butter
    • 2 onions, sliced
    • 3 leeks, chopped
    • 2 tablespoons plain flour
    • 500ml chicken stock
    • 2 chicken breasts, diced
    • 50g button mushrooms, sliced
    • 1/2 teaspoon dried thyme
    • 2 bay leaves
    • salt and pepper
    • 1 sheet ready rolled puff pastry
    • 1 egg, lightly beaten

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Heat olive oil in a frying pan and add a good knob of butter. Add onions and leeks and fry at low heat until soft and translucent, 10 to 15 minutes.
    2. Add another knob of butter and the flour and stir until it forms a sticky paste. Add the stock and cook over low heat until thickened, stirring constantly.
    3. Add the chicken along with mushrooms, thyme, bay leaves, salt and pepper and cook over low heat for 15 to 20 minutes, stirring every so often
    4. Preheat the oven to 220 C / Gas 7.
    5. Place a sieve over the pan and sieve the gravy from the solids - chicken, leeks etc.
    6. Add the solids to a pie dish and cover with puff pastry. Cut off the excess pastry. Brush with the beaten egg and bake in the preheated oven until golden brown, 35 to 40 minutes.
    7. Heat gravy and simmer until thickened, or, if it is too thick, thin with stock. Season with salt and pepper and serve with the pie, together with new potatoes and your choice of veg.

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    Reviews in English (1)


    awesome  -  02 Nov 2013