Chicken Leek Mushroom Pie is a delightful dish that has become a staple in my kitchen, especially during chilly nights. This savory chicken, leek, and mushroom pie is the epitome of comfort food, wrapping tender chicken thighs and earthy mushrooms in a flaky pastry crust. It promises warmth and satisfaction with every bite. Let’s dive into this comforting recipe!
Why You’ll Love This Chicken Leek Mushroom Pie
This Chicken Leek Mushroom Pie is a fantastic choice for several reasons:
- It’s incredibly hearty and satisfying, perfect for family dinners.
- The combination of chicken and leeks provides a unique flavor profile.
- Making a chicken and leek pie is straightforward and fun.
- This dish can be prepared in advance, making it a great weeknight meal.
- It’s versatile; you can customize it with your favorite vegetables.
- Enjoy it as a rustic chicken leek mushroom pie for a cozy dinner.
With its British roots, this pie fits well into the category of Main Dish, making it an excellent option for any dinner gathering.
Ingredients for Chicken Leek Mushroom Pie
Gather these items:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 large leek, trimmed and sliced into 1cm rounds
- 800 grams chicken thighs, trimmed
- 250 grams mushrooms, sliced
- 3 tablespoons white wine
- 2 tablespoons plain flour
- 1-2 teaspoons Dijon mustard to taste
- 2 tablespoons cream
- ¼ cup grated Parmesan
- ⅓ cup finely chopped parsley
- cooking oil spray
- 1 ½ sheets (225 grams) ready rolled puff pastry
- 180 grams ready rolled butter puff pastry
- 1 egg whisked
How to Make Chicken Leek Mushroom Pie Step-by-Step
- Step 1: Heat the butter and olive oil in a large heavy-based pot over medium heat. Toss in the onion and leek, seasoning with salt and pepper, and cook for about 8 minutes, until softened.
- Step 2: Trim the fat from the chicken thighs, cutting each into roughly four pieces. Add them to the pot along with the mushrooms, cooking for 15 minutes while stirring occasionally until they’re nicely browned.
- Step 3: Pour in the white wine and sprinkles of flour, stirring to mix everything. Let it cook for 1 minute, then add Dijon mustard and cream, allowing it to simmer for another 15 minutes until the chicken is cooked through and the sauce is thickened. Cool the mixture slightly.
- Step 4: Preheat your oven to 180˚C (350°F). Lightly spray the base of a 24cm pie dish with cooking oil and brush the sides to ensure nothing sticks.
- Step 5: Line the bottom and sides of your pie dish with the ready-rolled pastry and sprinkle the grated Parmesan evenly on top.
- Step 6: Stir the chopped parsley into the chicken mixture and pour it over the Parmesan in the pie dish, spreading it out evenly.
- Step 7: Cut a circle from the butter puff pastry that matches the top of your dish. Brush the edges of the pastry in the tin with the whisked egg and place your pastry lid over the filling.
- Step 8: Gently squash the edges to seal everything in, trimming any excess pastry. Use your thumb or the tines of a fork to create a lovely pattern around the edge.
- Step 9: Brush the top of the pie with the whisked egg and carefully cut a few slits in the top with a sharp knife to let steam escape. Bake for 55-60 minutes until golden brown and bubbling.
- Step 10: Allow your pie to cool for 5 minutes before serving, ideally with a side of creamy mashed potatoes and fresh green beans for a delightful meal.
Pro Tips for the Best Chicken Leek Mushroom Pie
Keep these in mind:
- Pair with creamy mashed potatoes and fresh green beans.
- Can substitute chicken thighs with chicken breast if desired.
- For a healthy chicken leek mushroom pie, consider using whole grain pastry.
- Make sure to cool the filling before adding to the pastry to avoid a soggy bottom.
Best Ways to Serve Chicken Leek Mushroom Pie
This savory chicken leek pie is best served hot, straight from the oven. Here are some ideas:
- Pair it with a crisp green salad for a delightful contrast.
- Serve it alongside roasted vegetables for a wholesome meal.
- Add a dollop of sour cream or a drizzle of gravy for extra richness.
How to Store and Reheat Chicken Leek Mushroom Pie
To store, let the pie cool completely, then cover with plastic wrap and refrigerate for up to three days. To reheat, place in a 180˚C (350°F) oven for about 20 minutes until heated through. This makes it a great choice for meal prep!
Frequently Asked Questions About Chicken Leek Mushroom Pie
What’s the secret to perfect Chicken Leek Mushroom Pie?
The secret lies in using quality ingredients, like fresh leeks and tender chicken, along with a creamy sauce that binds everything together. This combination creates the ultimate creamy chicken mushroom pie.
Can I make Chicken Leek Mushroom Pie ahead of time?
Yes, you can prepare the filling in advance and assemble the pie later. This is ideal for busy weeknights and allows flavors to meld beautifully.
How do I avoid common mistakes with Chicken Leek Mushroom Pie?
Ensure the filling cools before adding it to the pastry, and avoid overcooking the chicken to maintain its tenderness. This helps in creating a perfect chicken pie with leeks and mushrooms.
Variations of Chicken Leek Mushroom Pie You Can Try
Here are a few fun variations:
- Swap the chicken for turkey for a festive twist.
- Add spinach or kale for a healthy boost.
- Try using a gluten-free puff pastry for dietary needs.
- Incorporate different herbs like thyme or rosemary for added flavor.
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For more delicious recipes, check out Spaghetti with Garlic and Oil or Roasted Carrot Soup. If you’re interested in learning more about the benefits of onions, visit The Many Benefits of Onions.
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Savory Chicken Leek Mushroom Pie Recipe for Comfort
- Total Time: 90 minutes
- Yield: Serves 6
- Diet: None
Description
Delight in this savory chicken, leek & mushroom pie, perfect for comforting meals.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 large leek, trimmed and sliced into 1cm rounds
- 800 grams chicken thighs, trimmed
- 250 grams mushrooms, sliced
- 3 tablespoons white wine
- 2 tablespoons plain flour
- 1–2 teaspoons Dijon mustard to taste
- 2 tablespoons cream
- ¼ cup grated Parmesan
- ⅓ cup finely chopped parsley
- cooking oil spray
- 1 ½ sheets (225 grams) ready rolled puff pastry
- 180 grams ready rolled butter puff pastry
- 1 egg whisked
Instructions
- Heat the butter and olive oil in a large heavy-based pot over medium heat. Toss in the onion and leek, seasoning with salt and pepper, and cook for about 8 minutes, until softened.
- Trim the fat from the chicken thighs, cutting each into roughly four pieces. Add them to the pot along with the mushrooms, cooking for 15 minutes while stirring occasionally until they’re nicely browned.
- Pour in the white wine and sprinkles of flour, stirring to mix everything. Let it cook for 1 minute, then add Dijon mustard and cream, allowing it to simmer for another 15 minutes until the chicken is cooked through and the sauce is thickened. Cool the mixture slightly.
- Preheat your oven to 180˚C (350°F). Lightly spray the base of a 24cm pie dish with cooking oil and brush the sides to ensure nothing sticks.
- Line the bottom and sides of your pie dish with the ready-rolled pastry and sprinkle the grated Parmesan evenly on top.
- Stir the chopped parsley into the chicken mixture and pour it over the Parmesan in the pie dish, spreading it out evenly.
- Cut a circle from the butter puff pastry that matches the top of your dish. Brush the edges of the pastry in the tin with the whisked egg and place your pastry lid over the filling.
- Gently squash the edges to seal everything in, trimming any excess pastry. Use your thumb or the tines of a fork to create a lovely pattern around the edge.
- Brush the top of the pie with the whisked egg and carefully cut a few slits in the top with a sharp knife to let steam escape. Bake for 55-60 minutes until golden brown and bubbling.
- Allow your pie to cool for 5 minutes before serving, ideally with a side of creamy mashed potatoes and fresh green beans for a delightful meal.
Notes
- Pair with creamy mashed potatoes and fresh green beans.
- Can substitute chicken thighs with chicken breast if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
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