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Chicken, Leek & Mushroom Pie

Heavenly Chicken, Leek & Mushroom Pie for Cozy Nights

Easy Chicken, Leek & Mushroom Pie that combines tender chicken, crispy bacon, and earthy mushrooms in a flaky pastry for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 pieces
Course: Baking
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 2 large Chicken Breasts
  • 6 rashers Smoked Bacon unsmoked for milder flavor
  • 200 g Mushrooms quartered, use button or cremini
  • 250 g Leeks sliced, substitute with onions if needed
  • 50 g Butter or olive oil for dairy-free
  • 50 g Plain Flour gluten-free flour is an alternative
  • 500 ml Chicken Stock can use vegetable stock
  • 100 ml Cream non-dairy alternatives can be used
For the Pie Crust
  • 2 sheets Puff Pastry pre-made recommended
  • 1 Egg for egg wash, milk can be used as alternative
For Seasoning
  • 1 tsp Tarragon fresh can be used instead of dried
  • 0.5 tsp Thyme
  • 0.25 tsp Rosemary fresh or dried works

Equipment

  • Large skillet
  • Pie dish

Method
 

Cooking Steps
  1. Dice the smoked bacon into small pieces and fry them in a large skillet over medium heat until crispy, about 5-7 minutes.
  2. In the same skillet, season the diced chicken breasts with salt and pepper, and cook for about 6-8 minutes until browned on all sides.
  3. Add the quartered mushrooms and sliced leeks to the skillet, along with the butter and herbs, and sauté for 5 minutes until leeks are soft.
  4. Sprinkle plain flour over the mixture, stir to create a paste, then gradually pour in chicken stock and cream, simmering for about 5 minutes until thickened.
  5. Fold the crispy bacon into the thickened filling, then remove from heat and let cool slightly.
  6. Preheat your oven to 140°C (284°F), grease your pie dish, and roll out one sheet of puff pastry to fit the base, pouring in the filling.
  7. Cut vent holes in the pastry, brush with egg wash, and bake for 40-45 minutes until golden brown on top.
  8. Let the pie rest for about 10 minutes before slicing.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

For best results, ensure the pastry is warm when fitting into the dish and let the pie rest after baking for easier slicing.

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