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Creamy Chicken Mushroom and Leek Puff Pastry Pie

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Creamy Chicken Mushroom and Leek Puff Pastry Pie is a comforting, elegant dish featuring a rich, savory filling of chicken, mushrooms, and leeks under a flaky puff pastry crust. Perfect for cozy dinners or special occasions.

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)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, melt butter over medium heat. Sauté leeks and mushrooms until soft and golden.
  3. Add garlic and cook for 1 minute. Sprinkle flour over vegetables and stir to coat.
  4. Gradually whisk in chicken stock and simmer until slightly thickened.
  5. Stir in cream and Dijon mustard (if using). Simmer for 2–3 minutes.
  6. Add cooked chicken and herbs. Season with salt and pepper. Simmer until well combined and creamy.
  7. Pour filling into a baking dish and let cool slightly.
  8. Place puff pastry sheet over the top, trimming or tucking edges. Cut slits in the top to vent.
  9. Brush pastry with beaten egg. Bake for 25–30 minutes, or until golden and puffed.
  10. Let rest for a few minutes before serving. Serve with salad or steamed veggies.

Notes

  • Substitute turkey for chicken to use up leftovers.
  • Make it vegetarian by omitting chicken and adding mushrooms, peas, or white beans.
  • Use puff pastry only on top or also line the bottom for a full crust.
  • Add white wine when sautéing vegetables for extra flavor.
  • Use milk instead of cream for a lighter version.

Nutrition

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