Chicken Mushroom and Leek Pie
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Servings
6
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Calories
605 kcal
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Course
Main Course
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Cuisine
British
Chicken Mushroom and Leek Pie
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This creamy chicken, mushroom, and leek pie covered with crispy puff pastry is a classic British recipe, perfect comfort food that you’ll want to make again and again.
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Ingredients
Chicken and stock:
- 3 chicken quarters 800 g/ 1.7 lb Notes 1 and 2
- 5 black peppercorns
- 3 bay leaves
- 5 allspice corns
- ½ chicken stock cubes
Filling:
- 250 g mushrooms 9 oz Note 3
- 450 g leeks 1 lb Note 4
- 2 tablespoons butter divided
- 2 garlic cloves
- 2 tablespoons all-purpose flour
- 500 ml chicken stock 2 cups
- 125 ml heavy cream ½ cup
- 1 tablespoon Dijon mustard
- 5 gratings of nutmeg
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- 2 teaspoons lemon juice
- 2 tablespoons fresh parsley chopped
- ½ teaspoon fine sea salt or Kosher more to taste, Note 5
- ¼ teaspoon ground black pepper
Pastry:
- 1 sheet puff pastry Note 6
- 1 egg small
- 1 tablespoon milk
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Instructions
Chicken and stock:
- Cook chicken: Place chicken legs, peppercorns, bay leaves, allspices, and stock cube in a large pot. Cover with cold water about 2 ½ cm/ 1 inch above the meat. Bring to a boil, turn the heat down, and simmer gently until cooked through (Notes 1,2).
- Lift the meat from the stock and sieve the stock to remove the rest of the solids. Let the meat cool while you prepare the sauce.
Filling:
- Prepare vegetables: Clean and quarter the mushrooms. Clean and finely slice the leeks. Set aside separately.
- Cook vegetables: Heat 1 tablespoon of butter in a large frying pan. Fry the mushrooms until golden, about 3 minutes. Add the cleaned and sliced leeks and cook for 10 minutes until soft, adding a splash of water and the grated garlic cloves halfway through. Remove from the pan.
- Make the white sauce: Add the second tablespoon of butter, sprinkle the flour on top, and stir shortly until a thick paste is formed. Slowly add the measured stock, stirring well to avoid any clumps.
- Simmer sauce: Add the cream, mustard, dried thyme and tarragon, nutmeg, salt, and ground black pepper. Stir well and allow the sauce to simmer until thickened, about 3 minutes.
- Shred the meat: In the meantime, remove the skin and the bones from the chicken legs. Shred the meat into smaller pieces.
- Add meat, cooked vegetables, lemon juice, and chopped parsley to the sauce, and stir to combine.
- Pour the sauce into the baking dish.
Pastry:
- Unroll the puff pastry on the work surface.
- Cut about 3 thin strips for the pastry; they should be as thick as the pie dish’s rim. Brush the rim with a bit of water and place these strips all around the edge of the baking dish. Brush the strips with a bit of water as well (Note 7).
- Cover the pie with the pastry. Trim away the excess. Press down the rim using your fingers to seal the pie (Note 8). Use a sharp knife to cut a steam hole in the middle of the pie.
- Egg brush: Beat the egg and milk in a small bowl. Brush the pie with the mixture.
Bake:
- Bake in the preheated oven for 25-30 minutes or until deeply golden. Let rest for 5 minutes and serve.
Notes
- You can use 3 chicken quarters or 3 chicken thighs and 3 chicken drumsticks. I recommend using chicken legs, but the chicken breast will work fine as well.
- The different meat cuts have different cooking times:
- Quarters: 25-30 minutes
- Thighs: 20-25 minutes
- Drumsticks: 15 minutes
- Breasts: 12-15 minutes
- Cremini or white mushrooms are both perfect.
- Leeks can come in very different sizes, I had two pieces, but that might vary depending on their size.
- If using table salt, start with only ¼ teaspoon; it is more potent than sea or Kosher salt. Taste and add more as required.
- Already rolled puff pastry from the refrigerator section of the supermarket. One sheet weighs 275 g/ 10 oz, is about 40 cm/ 16 inches long and 26 cm/ 10.2 inches wide. A little more or less is OK. If using frozen pastry, defrost and roll it according to the package instructions.
- This is an extra step, you can leave it, but the extra edge helps the rest of the pastry stick better to the dish.
- Optional: Cut the leftover trimmed pastry pieces and decorate the pie.
Nutrition Information
Show Details
Serving
1piece
Calories
605kcal
(30%)
Carbohydrates
38g
(13%)
Protein
22g
(44%)
Fat
42g
(65%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
646mg
(27%)
Potassium
595mg
(17%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1909IU
(38%)
Vitamin C
13mg
(14%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 605kcal | 30% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 646mg | 27% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1909IU | 38% |
| Vitamin C | 13mg | 14% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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