A chicken, leek & mushroom pie

Chicken, leek & mushroom pies

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(9 ratings)

Prep: 25 mins Cook: 55 mins plus cooling and chilling

More effort

Makes enough filling for 6 individual pies

Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it

Nutrition and extra info

Nutrition: Per serving

  • kcal1051
  • fat61g
  • saturates31g
  • carbs92g
  • sugars3g
  • fibre7g
  • protein28g
  • salt1.7g
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  • 50g butter



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

  • 3 leeks, washed and finely sliced



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

  • 1 thyme sprig
  • 100g button mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 20g dried porcini mushrooms, roughly crumbled



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 6 skinless and boneless chicken thighs, cut into chunks



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 30g flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • splash of white wine (optional)
  • 300ml chicken stock
  • 100ml double cream
  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought


  1. Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.

  2. Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.

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Comments, questions and tips

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Will Haryson's picture
Will Haryson
29th Apr, 2020
Thanks for the such good recipe! https://www.bbcgoodfood.com/recipes/chicken-leek-mushroom-pies
26th Apr, 2020
This was a using what I have in the house recipe so I used chestnut mushrooms instead and chicken breasts. But the pie still tasted amazing.
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