Creamy chicken mushroom pie with leeks in flaky puff pastry

Creamy Chicken Mushroom and Leek Puff Pastry Pie

ByTheo Calderon
Spread the love
Jump to Recipe

Creamy Chicken Mushroom and Leek Puff Pastry Pie Recipe

Introduction

Growing up, meals were more than just sustenance; they were cherished moments that brought family members together. One winter evening while trying to warm up with something special, I found myself experimenting in the kitchen and stumbled upon what would become our family favorite Creamy Chicken Mushroom and Leek Puff Pastry Pie. The combination of tender chicken, earthy mushrooms, and sweet leeks enveloped in flaky puff pastry felt like a cozy hug on a chilly night. This dish has a way of transforming a dreary day into a delightful occasion, making it special not just for its flavors but for the memories it creates around the dinner table.

What Makes This Recipe Special

This recipe is a game-changer for busy weeknights or special gatherings. Not only is it comforting and indulgent, but it also offers a perfect blend of nutrition with protein-packed chicken and fiber-rich vegetables. It’s quick to whip up, making it ideal for families on the go. The flaky texture of the pastry adds an impressive touch, ensuring that even the most humble of dinners feels extraordinary. Readers will love this recipe for how effortlessly it satisfies cravings while leaving everyone asking for seconds.

Creamy Chicken Mushroom and Leek Puff Pastry Pie

Ingredients You’ll Need

For the Filling:

  • 2 cups cooked chicken, shredded or diced
  • 1 cup mushrooms, sliced (any variety will work)
  • 1 large leek, sliced and rinsed well
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

For the Sauce:

  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon all-purpose flour

For Assembly:

  • 1 package puff pastry (usually comes with 2 sheets)
  • 1 egg, beaten (for egg wash)

Note: For best results, use fresh chicken and seasonal mushrooms. You can substitute heavy cream for a lighter option, using milk or a non-dairy alternative like almond milk.

How to Make Creamy Chicken Mushroom and Leek Puff Pastry Pie

Step 1

Preheat your oven to 400°F (200°C). This will ensure your pastry gets perfectly golden brown.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the leeks, mushrooms, and garlic, cooking until they are softened, about 5-7 minutes.

Step 3

Stir in the shredded chicken and mix well. Sprinkle with thyme, salt, and pepper.

Step 4

In a separate bowl, whisk together the chicken broth, heavy cream, Dijon mustard, and flour until smooth. Pour this mixture into the skillet with the chicken and vegetables and let it simmer for about 5 minutes until it thickens slightly.

Step 5

On a lightly floured surface, roll out the puff pastry sheets to fit your baking dish. Place one sheet in the bottom, leaving the edges overhanging.

Step 6

Pour the creamy filling into the pastry-lined dish. Cover with the second pastry sheet, sealing the edges and cutting slits in the top for steam to escape.

Step 7

Brush the top with the beaten egg for a glossy finish, then bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden.

Step 8

Once baked, allow it to cool for a few minutes before serving. Enjoy the aroma as it fills your kitchen!

Tips & Recipe Variations

  • Cooking Tips: Make sure to cook the leeks thoroughly; undercooked leeks can be tough and fibrous.
  • Protein Swap: Use turkey instead of chicken for a delightful variation or even shredded rotisserie chicken for a quicker option.
  • Easy Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the pastry.
  • Dietary Adaptations: For a vegetarian option, substitute chicken with firm tofu or chickpeas and use vegetable broth.

Best Ways to Serve

This creamy pie is divine on its own, but pairing it with a fresh side salad or roasted vegetables elevates the meal. A chilled glass of white wine complements the richness of the dish perfectly, while a side of crusty bread is excellent for soaking up any remaining creamy filling. For presentation, slice into wedges and serve with a sprinkle of fresh herbs, like parsley or chives, to add a splash of color.

Common Questions

  • Can I make this recipe ahead of time? Absolutely! Assemble the pie a day in advance, then refrigerate it. Bake right before serving.
  • Can I freeze the leftovers? Yes, this pie freezes beautifully. Slice it up and store it in airtight containers for up to 2 months.
  • What can I use instead of chicken? Turkey or even a mix of seasonal vegetables can work well for a veggie version.
  • How do I prevent the dish from becoming watery? Ensure your filling is well-thickened and drain any excess moisture from the mushrooms before adding them.
  • Can I make this vegetarian or dairy-free? Yes! Use vegetable broth in place of chicken broth, and opt for coconut cream instead of heavy cream.

Conclusion

There’s something magical about a recipe that combines simple ingredients into a dish that feels luxurious and satisfying. The Creamy Chicken Mushroom and Leek Puff Pastry Pie is not just a meal but an experience, inviting conversation and laughter around the table. I hope you give it a try and find as much joy in it as my family does. Please share your results or any personal twists you add it would be wonderful to hear your stories!

“This pie was an absolute hit at our dinner party! Everyone kept asking for the recipe. The flavors melded beautifully together, and the pastry was so flaky and delicious.” – Sarah T.

Creamy chicken mushroom pie with leeks in flaky puff pastry

Creamy Chicken Mushroom and Leek Puff Pastry Pie

A comforting and indulgent dish featuring tender chicken, earthy mushrooms, and sweet leeks enveloped in flaky puff pastry.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded or diced For best results, use fresh chicken.
  • 1 cup mushrooms, sliced Any variety will work.
  • 1 large leek, sliced and rinsed well
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
For the Sauce
  • 1 cup chicken broth
  • 1 cup heavy cream Can be substituted with milk or a non-dairy alternative.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon all-purpose flour
For Assembly
  • 1 package puff pastry Usually comes with 2 sheets.
  • 1 egg beaten For egg wash.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the leeks, mushrooms, and garlic, cooking until softened, about 5-7 minutes.
  3. Stir in the shredded chicken and mix well. Sprinkle with thyme, salt, and pepper.
  4. In a separate bowl, whisk together the chicken broth, heavy cream, Dijon mustard, and flour until smooth. Pour this mixture into the skillet with the chicken and vegetables and let it simmer for about 5 minutes until it thickens slightly.
  5. On a lightly floured surface, roll out the puff pastry sheets to fit your baking dish. Place one sheet in the bottom, leaving the edges overhanging.
  6. Pour the creamy filling into the pastry-lined dish. Cover with the second pastry sheet, sealing the edges and cutting slits in the top for steam to escape.
  7. Brush the top with the beaten egg and bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden.
  8. Once baked, allow it to cool for a few minutes before serving.

Notes

Cooking Tips: Make sure to cook the leeks thoroughly; undercooked leeks can be tough and fibrous. Protein Swap: Use turkey instead of chicken for a delightful variation or shredded rotisserie chicken for a quicker option. Easy Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the pastry. Dietary Adaptations: For a vegetarian option, substitute chicken with firm tofu or chickpeas and use vegetable broth.
Theo Calderon
Latest posts by Theo Calderon (see all)

Similar Posts