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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.
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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.