Chicken Mushroom Leek Pie


Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.

Chicken mushroom leek pie

A traditional yet old fashioned delicious pot pie.
Servings 5 people
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • Baking Dish
  • Pot
  • Pastry brush
  • Mixing spoon
  • Whisk


  • 1 Leek (cleaned and sliced)
  • 2 pcs Chicken Breast (shredded)
  • 4 Mushrooms
  • 2 Carrots (diced)
  • 3 Garlic cloves (crushed)
  • 1 cup Pea & corn mix
  • 750 ml Chicken stock
  • 150 ml Thickened cream
  • 2 tbsp Flour
  • 3 tbsp Chicken gravy powder
  • 4 sprigs Thyme
  • 2 sheets Puff pastry
  • 1 Egg (egg wash)
  • 1 tbsp Sesame seeds
  • 1 tbsp Poppy seeds


  • Melt butter in a pot over high heat. Add leek and mushrooms. Add flour and cook for 1-2 minutes. Gradually add the chicken stock.
  • Add the carrots, peas, corn, celery, garlic, salt and pepper. Allow to simmer for 5 minutes.
  • Add cream and allow to cook for 10 minutes. Once 10 minutes has passed add gravy powder and cook until thick. Allow to cool before assembling before assembling in the baking dish to prevent pastry from melting.
  • Preheat oven to 190C. Add mixture into the baking dish and close with pastry sheets. Cut a few slits into the pastry sheet to allow the steam to escape. Brush with egg wash. Sprinkle sesame and poppy seeds over the top of the dish. Bake at 190C until golden brown.
Course: Main Course
Cuisine: Modern Australian
Keyword: Chicken, Pastry, Pie

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