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4.7 from 30 votes

Chicken, Leek, and Mushroom Pie

Enjoy a taste of authentic Irish comfort food. This Chicken, Leek, and Mushroom Pie is easy to make with buttery, light phyllo dough!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 242 kcal
Course: Main Course
Cuisine: Irish

Ingredients

  • 2 baking potatoes
  • ½ cup butter, divided use (1 stick)
  • 1 boneless skinless chicken breast
  • 1 large leek
  • 8 ounces cremini mushrooms
  • 2 ½ tablespoons flour
  • 1 ¼ cups whole milk
  • 1 tablespoon Dijon mustard
  • 2 tablespoon chopped fresh sage
  • salt and pepper
  • 8 ounces phyllo pastry thawed

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. Peel the potatoes and cut them into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.
  3. While the potatoes are boiling, cut the chicken breast into approximately 1/2” cubes.
  4. Wash the leek very well and slice it crosswise into thin disks.
  5. Clean the mushrooms and slice them into pieces the same thickness as the slices of leek.
  6. In a large skillet, melt half the butter (4 tablespoons) over medium high heat. Add the chicken and cook for 5 minutes or until browned.
  7. Add the leek and mushrooms and cook for an additional 3 minutes, stirring constantly.
  8. Sprinkle the flour over the chicken, leek, and mushrooms, and cook for another one minute, stirring constantly.
  9. Gradually add the milk while stirring and bring it to a boil.
  10. Add the mustard, sage, and potatoes.
  11. Season with salt and pepper to taste. Reduce the heat and simmer the mixture for 10 minutes.
  12. While the pie filling is simmering, melt the remaining butter (4 tablespoons) in a small saucepan.
  13. Line a deep pie dish or casserole dish with half the phyllo sheets brushing lightly with melted butter between each addition.
  14. Spoon the mixture on top of the phyllo sheets in the dish.
  15. Cover the filling with a sheet of phyllo and brush with a little of the melted butter. Repeat with a second sheet of phyllo.
  16. Cut the remaining phyllo pastry into strips and fold and drape them on top of the pie creating a ruffled look. Brush the tops of the strips with al the remaining melted butter.
  17. Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.

Nutrition Information

Serving 1 Calories 242kcal (12%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 28mg (9%) Sodium 248mg (10%) Potassium 506mg (14%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 431IU (9%) Vitamin C 5mg (6%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 242

% Daily Value*

Serving 1
Calories 242kcal 12%
Carbohydrates 31g 10%
Protein 9g 18%
Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 28mg 9%
Sodium 248mg 10%
Potassium 506mg 11%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 431IU 9%
Vitamin C 5mg 6%
Calcium 78mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.