Creamy Chicken, Leek and Mushroom Pie

Chicken and Leek Pie
Elaine Lemm
  • Total: 105 mins
  • Prep: 45 mins
  • Cook: 60 mins
  • Yield: 1 pie (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: 1 pie (4 servings)
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 pastry:
  • 7 oz./200 g. all-purpose flour
  • Pinch of salt
  • 4 oz./110 g. butter (cubed or an equal mix of butter and lard)
  • 2 to 3 tbsp. cold water
  • 1 egg (beaten for glaze)
  • For the filling:
  • 3 tbsp. vegetable or olive oil
  • 12 oz./350 g. chicken meat from legs and thighs (skinless, boneless)
  • 2 medium leeks (finely sliced)
  • 4 oz./110 g. baby button mushrooms
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 18 fl oz./500 ml hot chicken stock
  • 1 tbsp. flat leaf parsley (chopped)
  • 1/2 tsp. fresh thyme
  • Dash of salt and pepper
  • 1 beaten egg for glazing

Steps to Make It

  1. Make the pastry following the instructions.

  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.

  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.

  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.

  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.

  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.

  7. Generously grease two 6 in/15 cm ovenproof pie dishes or 1 x 1-pint dish. Roll the pastry to 1/8 in/3 mm 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.

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

  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.

  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.

  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.

  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.