Creamy Chicken, Leek and Mushroom Pie

Creamy chicken, leek, and mushroom pie recipe

​The Spruce / Julia Hartbeck

Prep: 45 mins
Cook: 60 mins
Chill Time: 35 mins
Total: 2 hrs 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
789 Calories
46g Fat
61g Carbs
34g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 789
% Daily Value*
Total Fat 46g 59%
Saturated Fat 20g 99%
Cholesterol 223mg 74%
Sodium 444mg 19%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 34g
Vitamin C 5mg 27%
Calcium 62mg 5%
Iron 6mg 31%
Potassium 633mg 13%
*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.

While this chicken pie recipe has its own homemade pastry crust—if you're 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.

Get ready to savor that first bite of creamy gravy, with the blend of chicken, mushrooms, leeks, and the flaky, buttery crust; and know that once it's all gone, you'll be craving for more of this delicious pie.

Ingredients

For the Crust:

  • 2 cups (200 grams) all-purpose flour

  • Pinch salt

  • 4 ounces (110 grams) unsalted butter, cubed (or an equal mix of butter and lard)

  • 2 to 3 tablespoons ice water

For the Filling:

  • 3 tablespoons vegetable oil or olive oil

  • 12 ounces (350 grams) boneless, skinless chicken legs and thighs

  • 2 medium leeks, thinly sliced white and light green parts

  • 4 ounces (110 grams) baby button mushrooms

  • 1 tablespoon unsalted butter

  • 1 tablespoon all-purpose flour

  • 18 ounces (500 milliliters) hot chicken stock

  • 1 tablespoon finely chopped fresh flat-leaf parsley

  • 1/2 teaspoon finely chopped fresh thyme

  • Dash salt

  • Dash freshly ground black pepper

  • 1 large egg, beaten, 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 of Creamy Chicken, Leek and Mushroom Pie
    The Spruce
  2. Place the flour, salt, and butter 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 from 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 and chill
    ​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 set aside on a plate or bowl.

    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 set aside with the chicken.

    Add leek and mushrooms
    ​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 then flour
    ​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 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-millimeter thick and line your dish(es). Re-roll the remaining pastry to make lids 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 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