Creamy Chicken, Leek and Mushroom Pie

Creamy chicken, leek, and mushroom pie recipe

​The Spruce / Julia Hartbeck

  • Total: 105 mins
  • Prep: 45 mins
  • Cook: 60 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
895 Calories
60g Fat
53g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 895
% Daily Value*
Total Fat 60g 77%
Saturated Fat 24g 120%
Cholesterol 244mg 81%
Sodium 1549mg 67%
Total Carbohydrate 53g 19%
Dietary Fiber 6g 23%
Protein 36g
Calcium 208mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. Like its close cousin, steak and kidney pie, British chicken pie is part of the fabric of British food.

This chicken pie recipe is easy to make, and in a hurry, you can use ready-made pastry. Using meat from the legs and thighs of the chicken not only gives a richer flavor, but these cuts are also much cheaper.


  • For the Crust:
  • 2 cups/200 grams plain flour or all-purpose flour (see tip below)
  • Pinch of salt
  • 4 ounces/110 grams butter (cubed or an equal mix of butter and lard)
  • 2 to 3 tablespoons water (very cold)
  • For the Filling:
  • 3 tablespoons vegetable or olive oil
  • 12 ounces/350 grams chicken meat from legs and thighs (skinless, boneless)
  • 2 medium leeks (finely sliced)
  • 4 ounces/110 grams baby button mushrooms
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 18 ounces/500 mL hot chicken stock
  • 1 tablespoon flat leaf parsley (chopped)
  • 1/2 teaspoon fresh thyme
  • Dash of salt and pepper
  • 1 beaten egg for glazing

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Crust

  1. Gather the ingredients.

    Ingredients for crust
    The Spruce
  2. Place the flour, butter, and salt into a large, clean bowl.

    Butter and flour
    ​The Spruce 
  3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

    Flour in bowl
    ​The Spruce
  4. Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry.

    Add water to flour mixture
    ​The Spruce / Julia Hartbeck
  5. Wrap the dough in clingfilm (plastic wrap) and chill for a minimum of 15 minutes and up to 30 minutes.

    Wrap dough
    ​The Spruce

Make the Filling and Assemble the Pie

  1. Gather the ingredients.

    Ingredients for creamy mushroom chicken leek pie
    ​The Spruce / Julia Hartbeck
  2. Heat the oil in a large skillet or deep frying pan. Add the chicken meat and cook for 5 minutes, stirring occasionally until the chicken is browned all over. Using a slotted spoon, remove the chicken and keep to one side.

    Stir chicken
    ​The Spruce / Julia Hartbeck
  3. Add the finely sliced leek and the baby button mushrooms. Cook for 3 minutes, stirring occasionally until the leeks are softened. Remove the leeks and mushrooms and keep to one side with the chicken.

    Add leek
    ​The Spruce / Julia Hartbeck
  4. Add the butter to the pan and melt over medium heat. Add the flour and stir well to incorporate all the flour into the butter.

    Add butter
    ​The Spruce / Julia Hartbeck
  5. Using a hand whisk, slowly add the hot chicken stock, whisking all the time until a smooth gravy is created, cook for 3 minutes, again stirring from time to time.

    Add hot chicken stock
    ​The Spruce / Julia Hartbeck
  6. Add the chicken, leeks, and mushrooms into the gravy, then add the parsley and thyme and season generously with sea salt and black pepper. Cook for a further 2 minutes then put to one side to cool completely.

    Add chicken, leeks, and mushrooms
    ​The Spruce / Julia Hartbeck
  7. Generously grease two 6 inch/15 centimeter ovenproof pie dishes or 1 x 1-pint dish. Roll the pastry to 1/8-inch/3 millimetre thick and line your dish(es). Re-roll the remaining pastry to make lids to fit the size of the dish you are using. Place the dishes and pastry into the refrigerator for at least 20 minutes.

    Pie crust
    The Spruce
  8. Heat the oven to 400 F/200 C/Gas 6. Place a heavy cookie or baking sheet on the middle shelf.

    Baking tray
    ​The Spruce / Julia Hartbeck 
  9. Divide the filling between the two dishes (or pint dish if making just one pie) making sure both have equal amounts of chicken and gravy.

    Divide filling into pie crust
    ​The Spruce / Julia Hartbeck
  10. Using a pastry brush, dampen the edges of the pastry lining with beaten egg, then cover with the pastry lid and crimp the edges to seal. Brush generously with beaten egg.

    Pie crust
    ​The Spruce / Julia Hartbeck
  11. Using a sharp knife, cut a small hole into the center of the lid to allow the steam to escape during cooking and to prevent the pastry from becoming soggy.

    Cut hole in lid
    ​The Spruce / Julia Hartbeck
  12. Set the pie dish(es) onto the heated baking sheet in the oven and bake in the preheated oven for 40 minutes or until the pastry is golden brown and the filling bubbles. Serve hot or leave to cool completely if serving cold.

    Set pie dish on baking sheet to cool
     The Spruce / Julia Hartbeck