How to Make a Tasty Chicken, Leek & Mushroom Pie

by The Didsbury Baker

This chicken pie is quick to make and is the perfect pie to make for a weekend dinner


  • 500 Grams Cooked chicken
  • 250 Grams Chestnut mushrooms
  • 2 Leeks
  • 1 Teaspoon Dijon mustard
  • 50 Grams Plain flour
  • 300 Milliliters Milk
  • 300 Milliliters Chicken stock
  • 1 Tablespoon Chopped tarragon
  • 50 Grams Grated cheddar cheese
  • 1 Packet of puff pastry
  • 1 Beaten egg
  • Instructions

    Step 1

    Gather ingredients

    Step 2

    Chop leeks

    Step 3

    Slice mushrooms

    Step 4

    Fry leeks gently in butter for 10 mins or until soft

    Step 5

    Mix the flour with a little of the milk to make a smooth paste

    Step 6

    When the leeks are soft at the paste to the pan and increase the heat

    Step 7

    Add the rest of the milk and the chicken stock. Simmer for two minutes

    Step 8

    Add the mustard and chopped tarragon

    Step 9

    Add the mushrooms and simmer again for 2 minutes

    Step 10

    Add the cooked chicken and remove from the heat

    Step 11

    Add the grated cheese

    Step 12

    Put the mix into a 2 pint pie dish

    Step 13

    Roll out the pastry so it's just larger than the top of the pie dish

    Step 14

    Brush the edges of the dish with water

    Step 15

    Cut strips from the pastry and press them to the wet edges of the pie dish

    Step 16

    Cut out a circle of pastry for the top of the pie

    Step 17

    Add the pastry circle to the top of the pie dish and press/crimp the edges. Use any left over pastry to make leaf shapes and add these to the pie top. Use a small knife to make a hole in the centre

    Step 18

    Cook in the oven at 180 degrees centigrade for 35 minutes

    Step 19

    Whatever isn't used can be frozen!! There's only two of us so this makes enough for 2 big meals

    Step 20

    Served up with rosemary potatoes and curly kale. Enjoy!!