Creamy Chicken, Leek, and Mushroom Pie
Creamy Chicken, Leek, and Mushroom Pie
Ingredients
- 50 g butter
- 3 leeks, finely sliced
- 1 tablespoon thyme
- 200 g mushrooms, sliced
- 4 chicken breasts, large, cut into chunks
- 30 g flour
- 300 ml chicken stock
- 100 ml double cream
- 1 teaspoon English mustard
- 1/2 lemon, juiced
- 1 pack ready rolled puff pastry
- 1 egg yolk
- as needed salt flakes
- as needed black pepper
Instructions
- 1
Heat the butter in a shallow pot over medium heat.
⏱️ 2 min
- 2
Add the finely sliced leeks and thyme to the pot. Cook, stirring occasionally, until the leeks are soft, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the sliced mushrooms and cook for another 5 minutes.
⏱️ 5 min
- 4
Increase the heat slightly. Add the chicken chunks to the pot and stir until the chicken starts to brown on the outside, about 3-5 minutes.
⏱️ 5 min
- 5
Sprinkle the flour over the chicken and vegetables. Stir well to create a paste and continue to cook for 2 minutes, ensuring the flour is fully incorporated.
⏱️ 2 min
- 6
Pour in the chicken stock, double cream, English mustard, and lemon juice. Season generously with salt and black pepper.
⏱️ 2 min
- 7
Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
⏱️ 10 min
- 8
Remove the pot from the heat and allow the chicken mixture to cool completely. This can take about 20-30 minutes.
⏱️ 25 min
- 9
Once cooled, transfer the chicken mixture into a pie dish.
⏱️ 2 min
- 10
Unroll the puff pastry and carefully place it over the pie dish, covering the filling. Crimp the edges of the pastry to seal it to the dish and trim off any excess pastry.
⏱️ 3 min
- 11
Place the assembled pie into the fridge to chill for 15 to 20 minutes. This step is crucial to prevent the pastry from shrinking during baking.
⏱️ 15 min
- 12
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 13
Whisk the egg yolk in a small bowl. Brush the whisked egg yolk evenly over the top of the puff pastry. Sprinkle with salt flakes.
⏱️ 2 min
- 14
Bake the pie in the preheated oven for 20-25 minutes, or until the pastry is beautifully golden brown and crispy.
⏱️ 25 min•🌡️ 180
- 15
Remove from the oven and let it rest for a few minutes before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken, Leek, and Mushroom Pie
- 50 g butter
- 3 leeks, finely sliced
- 1 tablespoon thyme
- 200 g mushrooms, sliced
- 4 chicken breasts, large, cut into chunks
- 30 g flour
- 300 ml chicken stock
- 100 ml double cream
- 1 teaspoon English mustard
- 1/2 lemon, juiced
- 1 pack ready rolled puff pastry
- 1 egg yolk
- as needed salt flakes
- as needed black pepper
Instructions
- 1
Heat the butter in a shallow pot over medium heat.
⏱️ 2 min - 2
Add the finely sliced leeks and thyme to the pot. Cook, stirring occasionally, until the leeks are soft, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the sliced mushrooms and cook for another 5 minutes.
⏱️ 5 min - 4
Increase the heat slightly. Add the chicken chunks to the pot and stir until the chicken starts to brown on the outside, about 3-5 minutes.
⏱️ 5 min - 5
Sprinkle the flour over the chicken and vegetables. Stir well to create a paste and continue to cook for 2 minutes, ensuring the flour is fully incorporated.
⏱️ 2 min - 6
Pour in the chicken stock, double cream, English mustard, and lemon juice. Season generously with salt and black pepper.
⏱️ 2 min - 7
Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
⏱️ 10 min - 8
Remove the pot from the heat and allow the chicken mixture to cool completely. This can take about 20-30 minutes.
⏱️ 25 min - 9
Once cooled, transfer the chicken mixture into a pie dish.
⏱️ 2 min - 10
Unroll the puff pastry and carefully place it over the pie dish, covering the filling. Crimp the edges of the pastry to seal it to the dish and trim off any excess pastry.
⏱️ 3 min - 11
Place the assembled pie into the fridge to chill for 15 to 20 minutes. This step is crucial to prevent the pastry from shrinking during baking.
⏱️ 15 min - 12
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 13
Whisk the egg yolk in a small bowl. Brush the whisked egg yolk evenly over the top of the puff pastry. Sprinkle with salt flakes.
⏱️ 2 min - 14
Bake the pie in the preheated oven for 20-25 minutes, or until the pastry is beautifully golden brown and crispy.
⏱️ 25 min•🌡️ 180 - 15
Remove from the oven and let it rest for a few minutes before serving. Enjoy!
⏱️ 5 min