Chicken Leek And Mushroom Pie Recipe


Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
DishMain Ingredient
Interest Group


 Butter50 Gram
 Leeks2 , cut into pieces
 Celery stalks6 , chopped
 Plain flour50 Gram (Plus 6 Tablespoon Extra)
 Chicken stock250 Milliliter
 Single cream125 Milliliter
 Button mushrooms200 Gram
 Cooked roasted chicken750 Gram, skinned, boned and cut into pieces
 Flat leaf parsley4 Teaspoon, chopped
 Puff pastry375 Gram (Ready Made)
 Egg yolk1 , beaten with 1 tbsp milk (For Glazing)
 Milk1 Tablespoon (For Glazing)

Nutrition Facts

Serving size: Complete recipe

Calories 4577 Calories from Fat 2199

% Daily Value*

Total Fat 246 g378.5%

Saturated Fat 72.3 g361.7%

Trans Fat 0 g

Cholesterol 1019 mg339.7%

Sodium 2215.6 mg92.3%

Total Carbohydrates 293 g97.7%

Dietary Fiber 19.8 g79.2%

Sugars 29.8 g

Protein 290 g580.7%

Vitamin A 221.5% Vitamin C 138.2%

Calcium 56% Iron 117.8%

*Based on a 2000 Calorie diet


Melt the butter in a large saucepan, add the leeks and celery and cook for 5 minutes stirring constantly.
Add 50g flour and mix to a paste.
Gradually stir in the stock and cream.
Bring to the boil, reduce the heat and simmer until thickened, about 5-10 minutes.
Remove from the heat and add the mushrooms and chicken.
Season and add the parsley.
Heat the oven to 220C/fan 200C/gas 7.
Take large, deep pie or baking dish that will hold all the filling and roll out the pastry so that it is 5mm thick and at least 5cm bigger than the pie dish.
Put the pie dish upside down on the pastry and cut around it, leaving a 3cm border Cut a 2cm-wide strip of pastry to fit around the edge of the dish.
Brush the edge of the pie dish with water and stick the strip around it.
Ladle the filling into the dish, piling it up high in the centre.
Wet the pastry strip.
Set the pastry lid on top and press into place, trimming off any excess.
Cut a small vent in the centre then brush the pastry with the egg glaze.
Mark decorative patterns in the pastry or leave plain if preferred.
Bake towards the top of the oven for 25 minutes, then reduce to 200C/fan 180C/gas 6 and cook for a further 10-15 minutes or until the pastry is crisp and golden.
If the pastry browns too quickly, cover it with a folded sheet of damp baking parchment.
Serve hot, straight from the dish.