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Chicken, leek and mushroom pot pies

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For a great-tasting dinner that’s no fuss to make, try this Chicken, leek and mushroom pot pie recipe. Featuring golden flaky pastry, they’re sure to be a family favourite.

  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes


  • 1 tbs olive oil
  • 750g Coles RSPCA Approved Chicken Breast Fillets, skin off, cut into 2cm pieces
  • 20g butter
  • 1 leek, trimmed, thinly sliced
  • 200g cup mushrooms, quartered
  • ⅓ cup (80ml) white wine
  • 1 tbs plain flour
  • 1 cup (250ml) chicken stock
  • ⅔ cup (160ml) Bulla Light Thickened Cream for Cooking
  • 1 tbs wholegrain mustard
  • ½ cup frozen peas
  • 1 Coles Australian Free Range Egg, lightly beaten
  • 1 sheet ready-rolled frozen puff pastry, thawed
  • Steamed greens, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Heat 2 tsp oil in a large frying over medium heat. Add chicken and cook, stirring, for 3-5 mins or until browned. Transfer to a plate.
  2. Step 2

    Heat remaining oil and butter in the pan. Add the leek and mushroom. Cook, stirring, for 3-5 mins or until mushroom is golden. Add wine and cook for 2 mins or until reduced by half. Add flour and cook for 1-2 mins. Gradually add combined stock and cream, stirring. Stir in the mustard and peas. Bring to the boil. Reduce heat to low and cook for 2-3 mins or until thickened slightly. Return chicken to the pan and season with salt and pepper.
  3. Step 3

    Spoon the chicken mixture into four 1½ cup (375ml) capacity ramekins. Cut four 11.5cm diameter circles from the pastry, slightly larger than the diameter of the ramekins. Brush the edges of the ramekins with egg. Top with pastry and press down edges to seal. Place on a baking tray and bake for 20 mins or until pastry is golden and filling is cooked through. Serve with steamed greens.