Creamy chicken, mushroom and leek pie

After a hearty family feed? Look no further than this mouth-watering chicken, leek and mushroom pie, made with puff pastry and a creamy chicken filling.

4

15m

Note: + Cooling time

55m

Ingredients

  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 2 leeks, pale section only, thickly sliced
  • 200g brown mushrooms, thickly sliced
  • 100g button or cup mushrooms, thickly sliced
  • 1/4 cup (35g) plain flour
  • 1 tbs Dijon mustard
  • 1 tbs miso paste
  • 1 1/2 cups (375ml) salt-reduced chicken stock
  • 1/2 cup (125ml) thickened cream
  • 2 tbs chopped tarragon
  • 2 sheets frozen puff pastry, just thawed
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 tsp sesame seeds

Method

STEP 1

Preheat oven to 200°C. Heat 1 tsp of oil in a large deep frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 5 mins or until golden brown. Transfer to a heatproof bowl. Repeat with the remaining chicken.

STEP 2

Heat 2 tsp of oil in the pan. Add the leek and cook, stirring, for 2 mins or until the leek softens. Add to the chicken in the bowl. Heat the remaining oil in the pan. Add the combined mushroom and cook, stirring, for 2-3 mins or until tender. Return the chicken and leek to the pan. Sprinkle with the flour and cook, stirring, for 2 mins or until well combined. Add the mustard, miso paste and stock and bring to a simmer. Cook, stirring, for 5 mins or until the sauce boils and thickens. Set aside to cool slightly.

STEP 3

Add the cream and tarragon to the chicken mixture in the pan. Stir to combine. Season. Transfer the mixture to a 12-cup (3L) pie dish.

STEP 4

Use a small sharp knife to cut the pastry sheets into 3cm strips. Arrange the pastry strips, overlapping slightly, over the chicken mixture. Use a knife to trim the excess pastry. Lightly brush the pastry with the egg and sprinkle with sesame seeds. Bake the pie for 25-30 mins or until the pastry is puffed and golden.

Dietary information

Nut-free
Peanut-free
No added sugar

Chicken pie recipe

Think of a comfort food dinner and chicken pie comes to mind easily – it’s sure to hit the spot every time. The tradition of encasing meat in pastry goes back to ancient Greek and Roman times. Pies were popular in medieval Europe and later brought to America and Australia, and chicken pie is an all-time favourite. There are so many combinations you can use when putting together a homemade chicken pie, but one of the best chicken pie fillings is the classic mix of creamy chicken, leek and mushroom used in this recipe. This kind of pie is also known as a pot pie because all the pastry is on the top rather than fully encasing the pie filling. This makes it quicker and easier to make because there’s no need to blind bake the crust to stop the base from going soggy. The filling in this recipe is like a traditional rustic French casserole, so it’s great to make with leftovers if you have them on hand.

Equipment you will need for chicken pie

For baking the pie, you’ll need a pie dish large enough to hold 12 cups or 3 litres. If you don’t have this, use any baking dish with the same capacity. Alternatively, if you have four 3-cup (750ml) ovenproof dishes you can make individual chicken pot pies.

The chicken pie filling is made in one pan, so have a large deep frying pan handy for this, along with a heatproof bowl to hold the chicken and leek. To avoid overcrowding the pan, it’s important to cook the chicken in batches and remove the leek before frying the mushroom. If there’s too much in the pan at once, the ingredients will stew rather than brown evenly.

As well as using a knife to chop the chicken and slice the veggies, you’ll need a small sharp knife to cut the pastry into strips for the top of the pie. You could also seal the pastry sheets together and place over the pie in one piece. In this case, use the knife to cut holes in the top of the pie for steam to escape – this stops the pastry from going soggy. For a golden finish, brush the pastry with egg using a pastry brush.

Ingredients you will need for chicken pie

For the best flavour and texture, use chicken thigh fillets for this pie, but you can also make it with chicken breast fillets. You’ll also need the pale section of 2 leeks – save the green parts for making stock – and 300g mushrooms. We’ve used a mix of brown mushrooms and button or cup mushrooms, but it’s fine to use one type and cut any larger mushrooms into smaller pieces. After pan-frying these ingredients in a little olive oil, stir in flour – this combines with the fat in the pan to make a roux which will help thicken the sauce as it cooks. Then create a deep savoury flavour with chicken stock, Dijon mustard and the secret ingredient – a tablespoon of miso paste. If you don’t have this, it’s fine to leave it out and just add more seasoning later.

Cream is essential if you want a creamy chicken pie filling, and tarragon is a classic flavour match for chicken in French cuisine. Add these when the mixture has thickened and cooled slightly, because cream can curdle easily if you boil it.

The pastry in this pie is puff pastry, which creates a golden flaky top for the pie. Making your own is a challenge and takes a long time, so buy frozen ready-rolled puff pastry sheets and let them thaw at room temperature just before using. If they soften too much, it’s harder to cut them into neat strips and place them on the pie. Be careful not to overhandle puff pastry – if it loses its shape, it won’t puff evenly. Brushing with egg and sprinkling with sesame seeds gives the pie an irresistible golden finish.

What to serve with chicken pie

This simple chicken pie is delicious served with steamed green veggies, such as baby broccoli or green beans, or mixed salad leaves dressed with French-style vinaigrette. For a heartier meal, add a side of buttery mashed potato.

Now get cooking

Make this easy chicken pie recipe, then enjoy the comforting combination of golden pastry and creamy chicken and vegetable filling. Once you’ve tried the basic chicken pie, there are lots of different variations you can make with our recipes and tips. For mini chicken, mushroom and bacon pot pies, check out our country-style chicken pies. Love curried pie fillings? Try our korma chicken and vegetable pie. Swap puff for filo and whip up a fruity filling with our apricot chicken pie recipe. For a 5-ingredient chicken and mushroom pie recipe made with roast chicken, try our easy chicken and mushroom pie. Find more quick dinner ideas in our What’s for Dinner recipe collection and head to our Chicken Recipes collection for more easy chicken recipes.

Nutrition Information

Per Serve

Energy: 3056kJ/731 Cals (35%)

Protein: 36g (72%)

Fat: 43g (61%)

Sat fat: 18g (75%)

Carb: 45g (15%)

Sugar: 7g (8%)

Fibre: 10g (33%)

Sodium: 1081mg (54%)

 

 

FAQs

  • How to store chicken pie?

    Cover any leftover pie with foil and store in the fridge for up to 3 days. Reheat, covered, at 180°C until heated through.

  • Can I freeze chicken pie?

    Freeze the cooled chicken pie in an airtight container for up to 3 months. Thaw in the fridge overnight, then bake as above. To get ahead, make the filling without adding cream and tarragon and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight, then stir in the cream and tarragon before using.

  • Can I make this chicken pie recipe without cream?

    It’s fine to leave out the cream in the filling – it will still taste great and you don’t need to add any more liquid.

  • Can I make this chicken pie recipe with leftover chicken?

    If you want to use leftover roast chicken, make the filling without chicken and add the shredded chicken to the mixture with the cream and tarragon.

  • Can I add bacon or ham to this chicken pie recipe?

    To add bacon, slice or coarsely chop the rashers and fry them before you cook the veggies for the filling. Ham doesn’t need cooking so stir it in with the cream. 

  • Can I use homemade pie dough for this chicken pie recipe?

    Yes, you can make this chicken pie with shortcrust pastry instead of puff pastry. To make your own shortcrust, process 1½ cups (225g) plain flour and 125g chopped butter in a food processor until fine crumbs form. Add 2 egg yolks and 2 tsp chilled water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc, wrap and chill for 30 mins to rest before using.

  • Can I make this chicken pie recipe in a pie maker?

    Preheat the pie maker and use a 10.5cm pie maker base cutter and 9.5cm pie maker top cutter to cut discs from just thawed pastry sheets. Place 4 base pastry discs in pie maker holes. Spoon ¼ cup chicken mixture into each pie base. Top with 4 small pastry discs. Lightly press edges to seal. Close lid. Cook for 8 mins or until pastry is golden. Repeat in batches with more pastry and the remaining filling.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.