Name: Creamy Chicken Mushroom and Leek Puff Pastry Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 2 cups cooked chicken breast or thighs, shredded or chopped; 1 sheet puff pastry, thawed; 2 leeks, cleaned and sliced; 8 oz mushrooms, sliced; 2 cloves garlic, minced; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup chicken stock or broth; 1/2 cup heavy cream or half-and-half; 1 tsp Dijon mustard (optional); 1 tsp fresh thyme or 1 tbsp chopped parsley; Salt and black pepper, to taste; 1 egg, beaten (for egg wash)

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Creamy Chicken Mushroom and Leek Puff Pastry Pie is the kind of meal that brings ultimate comfort to the table. With a rich, velvety filling of tender chicken, earthy mushrooms, and sweet leeks, all tucked beneath a golden, flaky puff pastry lid, it’s a dish that feels fancy but is actually easy to pull together.

Why You’ll Love This Recipe

I love this recipe because it turns humble ingredients into something elegant and deeply satisfying. The creamy filling is packed with flavor from sautéed vegetables, a splash of stock, and a touch of cream, while the puff pastry gives it that irresistible crispy top. It’s perfect for cozy dinners, special gatherings, or just when I want to treat myself with something warm and indulgent. Plus, it’s a complete meal in a single dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, cooked and shredded or chopped
Puff pastry sheet, thawed
Leeks, cleaned and sliced
Mushrooms, sliced
Garlic, minced
Butter
All-purpose flour
Chicken stock or broth
Heavy cream or half-and-half
Dijon mustard (optional)
Fresh thyme or parsley, chopped
Salt and black pepper
Egg, beaten (for brushing the pastry)

Directions

I preheat the oven to 400°F (200°C).
In a large skillet, I melt the butter and sauté the leeks and mushrooms until softened and lightly golden.
I stir in the garlic and cook for another minute, then sprinkle the flour over the veggies and stir to coat.
I slowly whisk in the chicken stock, letting the mixture thicken slightly before adding the cream and a spoonful of Dijon mustard, if using.
I stir in the cooked chicken and fresh herbs, season with salt and pepper, and simmer for a few minutes until everything is well combined and creamy.
I pour the filling into a baking dish and let it cool slightly.
I place the puff pastry over the top, trimming or tucking in the edges as needed. I cut a few small slits in the top to let steam escape.
I brush the pastry with beaten egg for a glossy finish and bake for 25–30 minutes, until the pastry is golden and puffed.
I let the pie rest for a few minutes before serving—it’s delicious with a green salad or steamed veggies on the side.

Servings and timing

This recipe serves 4–6.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I swap the chicken for turkey when I have leftovers to use up.
For a vegetarian version, I skip the chicken and add extra mushrooms, peas, or white beans.
I use puff pastry only as a top crust, but I sometimes line the bottom of the dish with pastry too for a full pie.
I add a splash of white wine when cooking the vegetables for a bit more depth.
For a lighter option, I use milk instead of cream and thicken the sauce with a little extra flour.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm individual slices in the oven at 350°F (175°C) until the filling is hot and the pastry is crisp again. Microwaving works too, but the crust softens a bit. I don’t recommend freezing the baked pie, as puff pastry can lose its texture—but the filling can be made ahead and frozen separately.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken for convenience—it saves time and adds great flavor to the filling.

Do I need to pre-cook the puff pastry?

No, puff pastry cooks beautifully right on top of the filling. I just make sure the filling isn’t too hot when I add the pastry so it puffs up evenly.

What kind of mushrooms work best?

I like cremini or button mushrooms, but I’ve also used a mix of wild mushrooms for a more intense flavor.

Can I make this pie in advance?

Yes, I prepare the filling ahead of time, store it in the fridge, and top with puff pastry just before baking.

How do I prevent a soggy bottom crust?

If I use a bottom layer of pastry, I blind-bake it for a few minutes before adding the filling to keep it crisp. Otherwise, I usually stick to just a top crust for simplicity.

Conclusion

Creamy Chicken Mushroom and Leek Puff Pastry Pie is one of those cozy, satisfying meals that feels like a hug in food form. It’s creamy, savory, and wrapped in flaky perfection—everything I want in a comfort dish. Whether I’m making it for a weeknight dinner or sharing it with guests, this pie never fails to impress and satisfy.