Name: Creamy Chicken Pie with Mushrooms & Leeks Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 1 tsp olive oil; 40 g butter; 1 small red onion, chopped; 1 large leek, washed and finely chopped; 200 g chestnut mushrooms, chopped; 3 cloves garlic, crushed; 2 tbsp plain flour; Salt and black pepper, to taste; 450 ml hot chicken stock; 100 ml double cream; 2 cooked chicken breasts, shredded or chopped (approx. 300 g); Small handful of fresh parsley, chopped; 1 sheet ready-rolled puff pastry; 1 beaten egg, for egg wash; 20 g grated Parmesan; A sprinkling of sea salt flakes

Jump to Recipe· 4.4 from 24 reviews

If you’re craving a cozy, hearty dish that feels like a big warm hug, then this Creamy Chicken Pie with Mushrooms & Leeks Recipe is exactly what you need. It combines tender shredded chicken with earthy mushrooms and delicate leeks, all bathed in a rich, velvety cream sauce and wrapped in golden, flaky puff pastry. Every bite bursts with comfort and flavor, making it a perfect meal for a family dinner or when you want to impress friends with minimal fuss. Trust me, once you’ve tried this crowd-pleaser, it will become one of your go-to recipes for those chill evenings.

Ingredients You’ll Need

A black frying pan with a honeycomb texture holds many small pieces of chopped brown mushrooms in the center. A blurred woman's hand is adding salt over the mushrooms. The pan rests on a wooden surface with a white marbled texture and a green vase with a pink rose is visible in the background next to a beige towel with green leaf patterns. photo taken with an iphone --ar 4:5 --v 7

Simple, fresh ingredients make this pie sing—each one plays a vital role in building the layers of taste and texture. From the buttery base to the luscious cream and crispy puff pastry, nothing here is just filler. Let’s take a look at what you’ll need to bring this dish to life.

1 tsp olive oil: Adds a subtle fruitiness and helps sauté your vegetables evenly.
40 g butter: Provides richness and depth, giving the base sauce a silky smoothness.
1 small red onion, chopped: Offers a mild sweetness that balances the savory flavors beautifully.
1 large leek, washed and finely chopped: Gives the dish a gentle onion-glow with a clean, fresh crunch.
200 g chestnut mushrooms, chopped: Brings an earthy, meaty texture that complements the chicken perfectly.
3 cloves garlic, crushed: Infuses the filling with savory warmth and an irresistible aroma.
2 tbsp plain flour: Helps thicken the creamy sauce so that it clings to every bite.
Salt and black pepper: Essential for seasoning and highlighting all the natural flavors.
450 ml hot chicken stock: Enhances the chicken flavor and provides a savory base for the sauce.
100 ml double cream: Makes the filling luxuriously creamy and indulgent.
2 cooked chicken breasts, shredded or chopped (approx. 300 g): The protein star of the show, tender and ready to soak up all the goodness.
Small handful of fresh parsley, chopped: Adds brightness and a fresh herbal note to the rich pie.
1 sheet ready-rolled puff pastry: Your shortcut to flaky, buttery perfection with minimal effort.
1 beaten egg, for egg wash: Creates a beautiful golden glaze on the pastry crust.
20 g grated Parmesan: Gives an umami punch and helps add a crisp topping dimension.
A sprinkling of sea salt flakes: The final touch that brings everything together.

How to Make Creamy Chicken Pie with Mushrooms & Leeks Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil and butter in a large frying pan over medium heat. Toss in the chopped red onion and leek, cooking gently until they soften and release their sweetness, about 5 minutes. This slow sweat develops the base flavor and draws out their natural sugars, setting the tone for the pie’s richness.

Step 2: Cook the Mushrooms and Garlic

Next, add the chopped chestnut mushrooms and crushed garlic to the pan. Cook for another 7 to 8 minutes, stirring occasionally, until the mushrooms shrink and turn golden brown. This step adds a wonderful umami depth and makes sure the garlic’s pungency mellows into a savory background note.

Step 3: Create the Creamy Sauce

Sprinkle the plain flour over the mushroom mixture and stir thoroughly, letting it cook for a minute to remove its raw edge. Gradually pour in the hot chicken stock, whisking to avoid lumps, then bring the sauce to a gentle simmer. Add salt and freshly cracked black pepper to taste. Slowly pour in the double cream and stir, watching the sauce thicken into a luscious, velvety consistency.

Step 4: Combine Chicken and Herbs

Stir the shredded cooked chicken and chopped fresh parsley into the creamy mushroom sauce. Let the mixture cook together for 2 to 3 minutes to marry all the flavors perfectly. This filling now has both heartiness from the chicken and a fresh vibrancy thanks to the parsley.

Step 5: Assemble the Pie

Preheat your oven to 200°C (390°F). Spoon the creamy chicken and vegetable filling into an ovenproof pie dish, smoothing the surface. Lay the ready-rolled puff pastry sheet over the top, trimming any excess and pressing the edges to seal. Brush the pastry generously with beaten egg for a golden finish, then sprinkle grated Parmesan and sea salt flakes on top for a tantalizing crust.

Step 6: Bake to Perfection

Place your pie in the preheated oven and bake for 25 to 30 minutes, or until the puff pastry has puffed up gorgeously and turned a deep golden brown. The aroma drifting from the oven will be just as satisfying as the pie itself!

How to Serve Creamy Chicken Pie with Mushrooms & Leeks Recipe

The image shows a long rolled pastry, with a golden yellow egg wash coating the top. The pastry is slit into many sections on the top, revealing a bit of the filling inside. The edges are pressed down firmly with fork marks, creating a ridged pattern along the bottom. The pastry sits on brown parchment paper with a few small bits of filling around it. The texture of the pastry looks soft and slightly shiny with some spots of flour dusted on top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of freshly chopped parsley adds a pop of color and a fresh herbal aroma that contrasts beautifully with the creamy filling. If you like, a drizzle of extra cream or a few shavings of Parmesan just before serving can ramp up the indulgence factor.

Side Dishes

This pie pairs marvelously with crisp green salads or steamed seasonal vegetables like green beans or broccoli, which lighten the plate and add textural variety. For a comforting, hearty meal, creamy mashed potatoes or buttery new potatoes also make excellent companions.

Creative Ways to Present

For a charming twist, serve the filling in individual ramekins topped with puff pastry disks for personal pot pies. Or make mini versions using cupcake tins and puff pastry squares—perfect for parties or as a delightful appetizer.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Chicken Pie with Mushrooms & Leeks in an airtight container in the refrigerator for up to 3 days. The flavors only improve as the pie rests, but be mindful that the puff pastry crust will lose some crispness.

Freezing

You can freeze the pie either before baking or after it has cooled completely. Wrap it tightly in cling film and foil to prevent freezer burn. Frozen pies maintain their best quality for up to 2 months, making it a fantastic make-ahead meal.

Reheating

Reheat gently in a preheated oven at 180°C (350°F) for 15-20 minutes, or until warmed through and the crust has regained some crispiness. Avoid microwaving if you want to keep that satisfying flaky texture.

FAQs

Can I use other types of mushrooms?

Absolutely! While chestnut mushrooms add earthiness and body, wild mushrooms or button mushrooms work well too and bring their own unique flavors to the pie.

Is it necessary to use double cream?

Double cream creates the rich, luscious texture that makes this pie decadent. You can substitute with crème fraîche for a slightly tangier taste or use a mix of milk and cream, but the result won’t be as sumptuous.

Can I make this pie gluten-free?

Yes! Use gluten-free flour for thickening the sauce and choose gluten-free puff pastry. Just ensure your chicken stock is also gluten-free to keep all ingredients safe.

What if I don’t have cooked chicken breasts on hand?

No worries! You can poach raw chicken breasts in the chicken stock before shredding or use leftover roast chicken to save time without sacrificing flavor.

Can I prepare the filling ahead of time?

Definitely. The creamy chicken, mushroom, and leek filling can be made a day in advance and refrigerated until you’re ready to assemble and bake the pie.

Final Thoughts

This Creamy Chicken Pie with Mushrooms & Leeks Recipe is a true crowd-pleaser that combines ease and elegance in every bite. It’s comforting enough for a family meal yet special enough to serve to guests. I encourage you to try it soon—you’ll quickly see why it holds a special place in so many kitchens. Once you experience that creamy, flavorful filling and the perfectly golden crust, it will become a favorite you’ll want to make again and again.