Chicken, leek and mushroom pie

This hearty chicken, leek and mushroom pie is perfect for a chilly winter evening.

Serves: 4

Preparation time: 30 minutes

Cooking time: 20 minutes


1 tbsp (15 ml) olive oil
150g buttton mushrooms
4 sliced into 1cm thick rounds leeks
1 tbsp (15 ml) thyme leaves
1 deboned and cut into chunks roast chicken
2 cups (500 ml) good quality chicken stock
1 tbsp (15 ml) butter
1 tbsp (15 ml) flour
2 tbsps (30 ml) mascarpone cream
1 400g roll of defrosted puff pastry


Heat the olive oil in a large heavy based pan and sauté the leeks, mushrooms and thyme for about 5 minutes or until soft. Add the chicken and the stock and simmer for 5 minutes.

In the meantime, place the butter in a bowl with the flour and mix together to form a beurre manié. Add a tablespoon of the hot stock to the beurre manié and mix well. Add the beurre manié to the pot, stir well and cook for a few more minutes until the stock has thickened.

Remove from the heat, stir in the mascarpone and leave to cool. Use one of the pie bowls upside down as a template and cut out circles of puff pastry, slightly larger than the bowl. Spoon the chicken filling into 4 pie bowls and place the pastry circles on top. Tuck the edges in, make two slits in the middle for with a knife and brush with egg or milk.

Bake in a preheated 200 degree oven for 15 minutes or until the pastry is puffy, golden and crispy.

Leave a comment

Promoted Restaurants