Chicken, Leek and Mushroom Pie

This is an absolute favourite at home and I made it today instead of a Sunday Roast. I always thought pies are really hard to make until I tried and hey it worked! Pies can also be a great way to use up what you have in the fridge or roast meat leftovers. I hope you enjoy the recipe.

Ingredients for 4 people

  • 2 large chicken legs
  • 1 pack puff pastry
  • 400g mushrooms
  • 1 large leek
  • 1 large onion
  • 2 celery sticks
  • 3 carrots
  • 3 garlic cloves
  • 200ml double cream
  • 20g butter
  • 250 ml chicken stock
  • few sprigs of thyme
  • 3 bay leafs
  • salt and pepper
  • 1 heaped tbsp flour
  • 1/2 tsp curry powder
  • 1/2 teaspoon paprika
  • salt and pepper to taste

Cooking Method

First you need to boil the chicken. This recipe would also work really well with left over chicken from a roast. In a large pot put the chicken legs, 1 carrot chopped in chunks, 1 garlic clove, slightly crushed, 1 celery stick broken into large pieces, 1/4 of the onion, the top and bottom trimmings of the leeks, the stalks from the parsley, 2 bay leaves, 1 sprig of thyme, the paprika and the curry powder and salt and pepper to taste. Cover with cold water and bring to a boil. Simmer covered for 1 1/2 hours or until the chicken falls off the bone.

Get the chicken onto a plate and once it’s cooled strip it off the bones and shred into small pieces. Discard the bones and the skin. Set aside. Strain  the remaining stock and discard the vegetables. You can then use the stock for the recipe or store it in the fridge or freeze it.

Chop the remaining onion, carrots, celery, garlic, leeks into small cubes. Chop the mushrooms into small chunks and set aside.

Heat half the butter into a deep pan and add the vegetables. Chop and add the thyme. Add the bay leaf and cover halfway with the chicken stock. Cook gently for 15-20 minutes on low heat, stirring occasionally. You want to sweat the vegetables until all the liquid is evaporated and they are softly cooked. Discard the bay leaf, add the shredded chicken, salt and pepper to taste, stir and get off the heat. It is recommended to use white pepper in white sauces, however I used black pepper this time to give it a bit of a kick. The white pepper makes the sauce lighter.

In a separate pan heat the remaining butter and fry the flour for a couple of minutes. Add cream and some stock if needed. Cook for a few minutes until it starts making bubbles on top and thickens. You are looking for a thick consistency. Season with salt and pepper and turn off the heat.

Heat the oven to 180C. Pour the chicken mixture in a shallow pie dish and mix in the white sauce. sprinkle over the parsley. Roll out the puff pastry to about  1 cm thickness and cover the pie dish. Make a whole in the middle to let the steam come out. Bake in the preheated oven for 20-30 minutes or until it’s crispy and golden on top.

Serve with steamed vegetables. I served mine with green beans.


I hope you enjoy my recipe, please let me know what you think!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s