Chicken, Leek, and Mushroom Pie Is British Comfort Food at Its Best (2024)

For the Crust:

• 2 cups (200 grams) all-purpose flour

• Pinch salt

• 4 ounces (110 grams) unsalted butter, cubed (or an equal mix of butter and lard)

• 2 to 3 tablespoons ice water

For the Filling:

• 3 tablespoons vegetable oil orolive oil

• 12 ounces (350 grams) boneless, skinless chicken legs and thighs

• 2 medium leeks, thinly sliced white and light green parts

• 4 ounces (110 grams) baby button mushrooms

• 1 tablespoon unsalted butter

• 1 tablespoon all-purpose flour

• 18 ounces (500 milliliters) hot chicken stock

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 1/2 teaspoon finely chopped fresh thyme

• Dash salt

• Dash freshly ground black pepper

• 1 large egg, beaten, for glazing

Make the Crust

1. Gather the ingredients.

   

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2. Place the flour, salt, and butter into a large, clean bowl.

   

3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.

   

4. Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry.

   

5. Wrap the dough in clingfilm (plastic wrap) and chill for a minimum of 15 minutes and up to 30 minutes.

   

Make the Filling and Assemble the Pie

1. Gather the ingredients.

   

2. Heat the oil in a large skillet or deep frying pan. Add the chicken meat and cook for 5 minutes, stirring occasionally until the chicken is browned all over. Using a slotted spoon, remove the chicken, and set aside on a plate or bowl.

   

3. Add the finely sliced leek and the baby button mushrooms. Cook for 3 minutes, stirring occasionally until the leeks are softened. Remove the leeks and mushrooms, and set aside with the chicken.

   

4. Add the butter to the pan and melt over medium heat. Add the flour and stir well to incorporate all the flour into the butter.

   

5. Using a hand whisk, slowly add the hot chicken stock, whisking all the time until a smooth gravy is created. Cook for 3 minutes, again stirring from time to time.

   

6. Add the chicken, leeks, and mushrooms into the gravy, then add the parsley and thyme and season generously with salt and black pepper. Cook for a further 2 minutes, then put to one side to cool completely.

   

7. Generously grease two 6-inch/15-centimeter ovenproof pie dishes or 1 x 1-pint dish. Roll the pastry to 1/8-inch/3-millimeter thick and line your dish(es). Re-roll the remaining pastry to make lids fit the size of the dish you are using. Place the dishes and pastry into the refrigerator for at least 20 minutes.

   

8. Heat the oven to 400 F/200 C/Gas 6. Place a heavy cookie or baking sheet on the middle shelf.

   

9. Divide the filling between the two dishes (or pint dish if making just one pie) making sure both have equal amounts of chicken and gravy.

   

10. Using a pastry brush, dampen the edges of the pastry lining with beaten egg, then cover with the pastry lid and crimp the edges to seal. Brush generously with beaten egg.

    

11. Using a sharp knife, cut a small hole into the center of the lid to allow the steam to escape during cooking and to prevent the pastry from becoming soggy.

    

12. Set the pie dish(es) onto the heated baking sheet in the oven and bake for 40 minutes or until the pastry is golden brown and the filling bubbles. Serve hot or leave to cool completely if serving cold.

    

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• mushroom
• lunch
• british
• family dinner

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