Chicken, leek & mushroom pie

Chicken, leek & mushroom pie

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins


Serves 6 - 8

John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup

Nutrition and extra info

  • unbaked

Nutrition: per serving (8)

  • kcal683
  • fat41g
  • saturates23g
  • carbs41g
  • sugars11g
  • fibre6g
  • protein34g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 large chicken breasts
  • 4 skinless boneless chicken thighs
  • 2 bay leaves
  • ½ small pack thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ small pack flat-leaf parsley, leaves and stalks separated
  • 2 large onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove
  • 1 chicken stock cube, crumbled
  • 750ml milk, plus extra to glaze



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 leeks, chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300g button mushrooms, halved
  • 100g plain flour, plus extra for dusting
  • 200ml crème fraîche
  • 500g puff pastry
  • ketchup, to serve (optional)


  1. Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.

  2. Drain the poaching liquid through a sieve into a large jug – you need 650ml to make the sauce for your pie.

  3. Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.

  4. Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it – I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.

  5. Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.

  6. Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like – and be careful, the pie will be hot.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Thomas Tredinnick
17th May, 2020
The instructions curdle the milk. Milk shouldn't be boiled.
4th Mar, 2020
Super pie, nicer than any shop bought or restaurant offering. Recipe took a little longer than expected but the results were definitely worth the time invested.
16th Feb, 2020
Vague recipe. Average pie.
18th Oct, 2017
Delicious, crowd-pleasing and nicely flavoursome. I made half quantities and that fed three greedy people including second helpings. I also made my own rough puff pastry ( because I prefer the shorter texture against the gravy. And I used a couple of gammon steaks instead of the chicken thighs (which had sold out), which worked well. There were indeed a lot of leeks, but they sort of melted away agreeably into the savoury whole, and added good colour.
18th Mar, 2017
Made this recipe from the latest magazine as a change from the chicken bacon and mushroom version which we all love. I followed the recipe and had no issues. Used one large round pie dish and it looked good. Verdict from myself and other half was that leek rather overwhelmed the chicken and mushroom so we preferred our old fave recipe. I used 3 very large leeks which I sliced then chopped slices in half. Perhaps a bit too much volume. However we were surprised that son and his girlfriend in early 20s, who we thought would also be anti the leeks, said afterwards unprompted that it was really good and that we should make it again! So will see what the rest of you think! It made 6 portions so we've frozen the remaining two.
Rebecca Robinson's picture
Rebecca Robinson
2nd Feb, 2020
Can I freeze this once cooked?
CassieBest's picture
4th Feb, 2020
Hi Rebecca, It would be better to freeze uncooked (instructions in reply to previous comment, below.) The pastry would go quite soggy if you froze it once cooked. Cassie (Senior Food Editor, BBC Good Food)
13th May, 2017
Is this ok to prepare, freeze and then defrost to cook later (thinking of making it in advance of friends visiting) or would the filling make the pastry soggy in that time?
goodfoodteam's picture
22nd May, 2017
Thanks for your question. That's absolutely fine. We'd suggest freezing before baking it. Defrost in the fridge overnight before cooking as above.
Alexandra Jones's picture
Alexandra Jones
18th Jun, 2019
Do not use whole milk! I did and it curdled like crazy
Want to receive regular food and recipe web notifications from us?