Chicken, Leek and Mushroom Pie Recipe

Chicken, Leek and Mushroom Pie


  • 1 tbsp
    olive oil
  • 500g
    chicken thigh fillet, sliced
  • 2 cloves
    garlic, crushed
  • 1 ½ cups (105g)
    sliced mushroom
  • 1 x (350g)
    leek, sliced
  • 2 tbsp
    plain flour
  • 1 cup
    chicken stock
  • ½ cup (125mL)
    thickened cream
  • 2 tsp
    seeded mustard
  • 1 cup (20g)
    baby spinach
  • 1 sheet
    puff pastry, partially thawed

How to Cook

Prep Time: 10 minutes | Cooking Time: 35 minutes
  1. Preheat oven to 200°C/180°C fan forced. Heat a large frying over medium high heat. Add oil and cook chicken for 5 minutes or until browned.

  2. Add garlic, mushrooms and leek, cook for a further 3 minutes or until vegetables have softened. Mix flour and a little chicken stock to a paste add to pan, with rest of stock and cream and mustard bring to the boil. Reduce heat and simmer until thickened. Set aside and allow to cool.

  3. Using the top of dish as a guide cut a disc 2cm wider than the dish (all the way round) from pastry sheet. Spoon cooled mixture into a 6 cup (1.5L) capacity ovenproof dish. Top with pastry round and bake for 25 minutes or until pastry is cooked and golden brown.