This comforting Chicken and Mushroom Pie is a creamy, savory classic filled with tender chunks of chicken breast, earthy mushrooms, and sautéed leeks. The rich, velvety sauce made with cream, butter, and chicken stock enhances the flavors, making it a perfect dish for cozy dinners or Sunday meals.
The filling is infused with garlic, herbs, and a hint of mustard for extra depth, then encased in a buttery puff pastry crust that bakes up golden and flaky. This Chicken and Mushroom Pot Pie delivers everything you love about a traditional chicken pot pie, with a delicious mushroom twist.
Overview of the Chicken and Mushroom Pie
The Chicken and Mushroom Pie is a comforting dish that warms the soul. This creamy delight features tender chunks of chicken, earthy mushrooms, and sautéed leeks, all enveloped in a flaky puff pastry crust.
With its rich, velvety sauce made from cream, butter, and chicken stock, this pie is perfect for cozy dinners or Sunday meals. The infusion of garlic, herbs, and a hint of mustard adds depth to the flavor profile, making it a standout choice for any occasion.
Whether you call it a Chicken and Mushroom Pot Pie or a Creamy Chicken Pie, this recipe is sure to become a family favorite.
Ingredients for the Perfect Pie
To create this Chicken Mushroom Pie, gather the following ingredients: cooked chicken breast, sliced mushrooms, leeks, garlic, chicken stock, heavy cream, butter, Dijon mustard, dried thyme, salt, and pepper.
Don’t forget the puff pastry, which is key to achieving that golden, flaky crust. A beaten egg will also be needed for the egg wash, giving the pie its beautiful finish.
With these ingredients on hand, you’re ready to embark on making a delicious Chicken Leek and Mushroom Pie that will impress everyone at the table.
Preparation Steps to Follow
Start by preheating your oven to 400°F (200°C). In a large skillet, melt the butter over medium heat and sauté the leeks and garlic until softened.
Next, add the sliced mushrooms and cook until they release their moisture and become tender. This step is essential for building the flavor base of your creamy filling.
Once the vegetables are ready, stir in the diced chicken, chicken stock, heavy cream, Dijon mustard, thyme, salt, and pepper. Cook the mixture for a few minutes until it thickens slightly, then remove it from the heat and let it cool.
Assembling the Chicken Pie
On a floured surface, roll out the puff pastry to fit your pie dish. Pour the cooled filling into the dish and cover it with the pastry, sealing the edges securely.
To allow steam to escape, cut slits in the top of the pastry. This will help achieve that perfect golden brown crust while baking.
Brush the pastry with the beaten egg for a shiny finish, ensuring your Chicken Pie Recipe looks as good as it tastes.
Baking to Perfection
Place the assembled pie in the preheated oven and bake for 25-30 minutes. Keep an eye on it as it bakes, watching for that beautiful golden brown color to develop.
The aroma that fills your kitchen will be irresistible, making it hard to wait for the pie to cool before slicing.
Once baked, allow the pie to rest for a few minutes before serving. This will help the filling set, making it easier to cut and serve.
Serving Suggestions and Enjoyment
Serve your Chicken and Mushroom Pie hot, accompanied by fresh herbs for garnish. A simple side salad or steamed vegetables pairs wonderfully with this dish.
This Chicken Mushroom Pie is not just a meal; it’s a delightful experience that brings comfort and satisfaction.
Whether it’s a family gathering or a cozy night in, this pie is sure to be a hit, leaving everyone asking for seconds.
Hearty Chicken and Mushroom Pie Recipe
This Chicken Mushroom Pie features a creamy filling with chicken, mushrooms, and leeks, all wrapped in a flaky puff pastry crust. The recipe takes about 1 hour from start to finish and serves 6 people.
Ingredients
- 2 cups cooked chicken breast, diced
- 1 cup mushrooms, sliced
- 1 cup leeks, sliced
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the leeks and garlic, sautéing until softened. Add the mushrooms and cook until they release their moisture and become tender.
- Make the Filling: Stir in the diced chicken, chicken stock, heavy cream, Dijon mustard, thyme, salt, and pepper. Cook for a few minutes until the mixture thickens slightly. Remove from heat and let it cool.
- Prepare the Pie: Roll out the puff pastry on a floured surface. Place the filling into a pie dish and cover with the puff pastry, sealing the edges. Cut slits in the top for steam to escape.
- Bake: Brush the pastry with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
- Serve: Allow the pie to cool for a few minutes before slicing. Serve hot and enjoy your creamy chicken and mushroom pie.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6 slices
- Calories: 450kcal
- Fat: 28g
- Protein: 25g
- Carbohydrates: 30g