Chicken, leek, and mushroom pie is classic British comfort food you can make easily in your Instant Precision Dutch Oven. Tender bits of chicken in a creamy Dijon mustard sauce with leeks and mushrooms all topped with a crispy puff pastry topping.
Why this works
- Easy to make - this chicken leek mushroom pie is a simple recipe with pantry ingredients that can be made fairly quickly like my vegetable beef soup.
- Comfort food - deliciously flavored tender bits of chicken in a creamy sauce topped with a crispy puff pastry topping really hits the spot like some cream of mushroom pork chops.
- Make it your way - this chicken leek mushroom pie is a versatile recipe that is great in that if you don't like an ingredient like mushrooms you can substitute with carrots and peas like my regular chicken pot pie.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Chicken - I really enjoy the flavor of the boneless skinless chicken thighs in this chicken leek mushroom pie, but you can use chicken breasts instead.
- Mushrooms - use Bella or button mushrooms for the best flavor. You can use canned mushrooms as well.
- Leeks - give a sweet note to the dish but they can be substituted with shallots or green onions.
- Puff pastry - you can use either puff or pie pastry for the topping.
- Chicken broth - you can use either chicken or vegetable broth for this chicken leek mushroom pie.
How to make this
Step 1: Cooking the chicken and vegetables
Dice the chicken into bite-size pieces. Slice the leeks and mushrooms then set it all aside.
Preheat the Instant Precision Dutch Oven to the sear/saute setting. Once it has preheated add a tablespoon of butter to the pot to melt. Add the diced chicken and par-cook for a few minutes then remove to a plate.
Next, add the mushrooms and leeks to the pot to saute until softened then remove those to a plate as well.
Add two tablespoons of butter. Once melted whisk in the flour to make a roux. Allow the roux to cook for a minute or two. Note: this will cook the flour so the end dish does not taste "doughy".
Once the roux is bubbly and has had a chance to cook for a minute whisk in the chicken broth until smooth.
Whisk in the sour cream and Dijon mustard until the mixture is smooth and turn off the sear/saute function. Mix in ½ cup of water until well combined.
Step 2: Baking the chicken pie
Add in the ground thyme, bay leaf, pepper, parsley, and a pinch of nutmeg. Stir in until combined. Add the chicken, leeks, and mushrooms to the sauce and stir together.
Thaw the puff pastry on the countertop if it was not previously thawed in the refrigerator.
Cover the pot with the lid. Cook on manual mode 2 at 250 degrees for 30 minutes. Once done remove the Dutch oven from the cooking base. Allow the pot to cool for a few minutes.
Prepare the egg wash by whisking together the egg with some water. Preheat the oven to 400 degrees.
Gently place the thawed puff pastry on top of the chicken mixture. Crimp around the edges. Cut some slits in the top of the pastry to allow for venting. Brush the top with the egg wash.
Cook at 400 degrees for about 8-10 minutes or until the top has become lightly browned and a bit puffy without the lid. Remove to cool for a few minutes prior to serving.
When par-cooking the chicken if you would like to brown the pieces then saute in small batches. This will promote browning and the chicken will not release as much moisture. This will also help to keep the pot at a higher temperature so it doesn't cool as quickly when adding the cold meat.
Once you have cooked the chicken leek mushroom pie mixture check to see if the liquid is too thin. If so, then make a cornstarch slurry with cornstarch and water. Mix in prior to adding the topping.
When using puff pastry be sure the oven is preheated to 400 degrees which encourages the pastry to puff. If using pie pastry you may need to add additional cooking time for this chicken leek mushroom pie.
Yes, you definitely can. If you want to have a bottom or top crust for this chicken pie then once done cooking add a pastry to the bottom of a deep-bottomed pie dish. Add the filling and top as normal. Crimping the edges, cutting slits in the top, and brushing with egg wash. Cook at 400 degrees until done.
Spread a thin layer of apricot jam to the bottom layer of pastry. This will create a barrier between the filling and the pastry layer. You can also add a small layer of bread crumbs or crushed cornflakes before adding the filling.
This chicken leek mushroom pie is perfect on its own but you could also serve some homemade anadama bread or mashed potatoes with this. The filling is also great served over a baked potato if you want to skip the pastry step.
Storage & reheating
Serve this chicken leek mushroom pie a few minutes after you pull it out of the oven. Refrigerate in an airtight container for up to one week.
The filling can be made up to two days ahead of time then warmed and the topping added. The filling can also be frozen for up to three months and thawed in the refrigerator for a quick meal with the pastry topping or served over potatoes, noodles, or rice.
How to video
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Chicken, Leek, and Mushroom Pie
- 2 pounds chicken thighs boneless, skinless diced into small pieces
- 2 leeks sliced
- 8 ounces mushrooms sliced
- Olive oil or butter for sauteeing
- 3 tablespoons butter unsalted is what I use
- 2 tablespoons flour
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- ¼ cup sour cream
- ½ cup water
- 1 teaspoon ground thyme
- 1 bay leaf
- ½ teaspoon black pepper
- 1 tablespoon parsley
- pinch of nutmeg
- 1 sheet puff pastry thawed in refrigerator
- 1 egg beaten
- 1 tablespoon water
Equipment You Might Need
- Dice the chicken thighs into small pieces. Slice the leeks and mushrooms. Set aside.
- Preheat the Instant Precision Dutch Oven on sear/saute mode. Once heated add a small amount of oil or butter t the pot. Add in the chicken and quickly par-cook browning slightly for a few minutes. Remove to a plate.
- Next, add the leeks and mushrooms. Saute until softened then remove to a plate as well.
- Add in three tablespoons of butter, and once melted whisk in the flour. Cook for two minutes stirring often to prevent sticking to cook the "doughy" taste out.
- Pour in the chicken broth, and whisk. Cook until thickened into a sauce-like consistency.
- Add in the Dijon mustard and sour cream. Whisk until smooth. Turn off the sear/saute function.
- Add the ground thyme, black pepper, parsley, and water. Stir until combined.
- Stir in the chicken and vegetables. Cook on manual mode 2 for 30-minutes at 250 degrees.
- Once done remove from cooking base. Cool for a few minutes, and remove the lid.
- Prepare an egg wash by whisking together the egg and the tablespoon of water.
- Add the puff pastry as a topping and crimp the sides with a fork. Cut slits in the top for venting, and then brush with the egg wash.
- Broil for about ten minutes or until the topping is browned and puffy to your liking.
- Serve immediately, or store in an airtight container for up to one week. Freeze for up to three months then thaw in the refrigerator prior to reheating.