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Creamy Chicken Mushroom and Leek Puff Pastry Pie

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A rich and comforting puff pastry pie filled with tender chicken, earthy mushrooms, and sweet leeks in a creamy herb sauce, baked under a golden flaky pastry lid.

Ingredients

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 leeks, cleaned and sliced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Heat butter and olive oil in a large skillet over medium heat.
  3. Add chicken and cook until lightly golden; remove and set aside.
  4. In the same skillet, add leeks and mushrooms and cook until softened.
  5. Stir in garlic and cook until fragrant.
  6. Sprinkle flour over vegetables and stir to coat evenly.
  7. Slowly add chicken broth while stirring, then add cream.
  8. Simmer until the sauce thickens.
  9. Return chicken to the skillet and season with salt, black pepper, and thyme.
  10. Transfer filling to a baking dish.
  11. Place puff pastry over the dish, trim edges, and seal.
  12. Brush with beaten egg and cut small slits for steam.
  13. Bake for 25–30 minutes until pastry is golden and filling is bubbling.
  14. Rest briefly before serving.

Notes

  • Ensure the filling is thick before adding pastry to prevent sogginess.
  • Rotisserie chicken can be used to save time.
  • Add peas or spinach for extra color.
  • Reheat in the oven to keep pastry crisp.

Nutrition

Find it online: https://recipesbyliza.com/creamy-chicken-mushroom-and-leek-puff-pastry-pie/