Chicken Leek and Mushroom Pies Recipe

Name: Chicken Leek and Mushroom Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole roasted chicken or 1 whole bbq chicken, cut into strips (skin included); 1 tablespoon olive oil; 1 tablespoon butter; 1 medium leek, finely sliced; 250 g button mushrooms, sliced thickly; 2 cloves garlic, crushed; 100 ml white wine; 200 ml chicken stock; 300 ml light cream; 1 tablespoon cornflour; salt; cracked black pepper; 2 tablespoons chopped chives or 2 tablespoons parsley; 2 sheets of pre rolled butter puff pastry

Servings: persons

1 whole roasted chicken or 1 whole bbq chicken, cut into strips (skin included)
1 tablespoon olive oil
1 tablespoon butter
1 medium leek, finely sliced
250 g button mushrooms, sliced thickly
2 cloves garlic, crushed
100 ml white wine
200 ml chicken stock
300 ml light cream
1 tablespoon cornflour
salt
cracked black pepper
2 tablespoons chopped chives or 2 tablespoons parsley
2 sheets of pre rolled butter puff pastry

1
Preheat the oven to 220oC.
2
In a large frying pan heat the olive oil and butter.
3
Stir in the leek and cook over a medium heat for 3-4 minutes until soft.
4
Add the mushrooms and garlic and continue to cook for a further 3 minutes.
5
Pour in the wine and allow to reduce.
6
Add the stock and cream, simmer gently until slightly thickened.
7
Mix together cornflour with 2 tbsp water add to pan and stir until thickened.
8
Stir through chicken and chives, remove from heat and season to taste.
9
Set aside to cool.
10
Fill 4 x 1 1/2 cup capacity ramekins to within 1 cm from the top.
11
Cut out pastry circles a little larger than the ramekins and press over filling.
12
Make a 1/2cm hole in the centre to allow steam to escape.
13
Place in the oven and cook for 20 minutes or until pastry is golden brown.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole roasted chicken or 1 whole bbq chicken, cut into strips (skin included), 1 tablespoon olive oil, 1 tablespoon butter, 1 medium leek, finely sliced, and more.

Yes, Chicken Leek and Mushroom Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Leek and Mushroom Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions