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Chicken, Leek and Mushroom Pot Pie

We used a Pillsbury Ready Made Pie Crust in place of the Puff Pastry and we added a packet of chicken gravy to give it more thickness.

1 tablespoon olive oil
750 g Chicken Breast Fillets, skin off, cut into 2cm pieces
1 Tablespoon butter
1 leek, trimmed, thinly sliced
200 g cup mushrooms, quartered
⅓ cup (80ml) white wine
1 tablespoon plain flour
1 cup (250ml) chicken stock
⅔ cup (160ml) heavy cream
1 tablespoon wholegrain mustard
½ cup frozen peas
1 Egg, lightly beaten
1 sheet ready-rolled frozen puff pastry, thawed


Preheat oven to 400F. If using pie crust or follow directions on your choice of pastry.

Heat 2 teaspoons oil in a large frying over medium heat. Add chicken and cook, stirring, for 3-5 mins or until browned. Transfer to a plate.

Heat remaining oil and butter in the pan. Add the leek and mushroom. Cook, stirring, for 3-5 mins or until mushroom is golden. Add wine and cook for 2 mins or until reduced by half. Add flour and cook for 1-2 mins. Gradually add combined stock and cream, stirring. Stir in the mustard and peas. Bring to the boil. Reduce heat to low and cook for 2-3 mins or until thickened slightly. Return chicken to the pan and season with salt and pepper.

Step 3 Spoon the chicken mixture into four 1 1/2 cup (375ml) capacity ramekins. Cut four 11.5cm diameter circles from the pastry, slightly larger than the diameter of the ramekins. Brush the edges of the ramekins with egg. Top with pastry and press down edges to seal. Place on a baking tray and bake for 20 mins or until pastry is golden and filling is cooked through.

Using a pie crust we cooked for 40 minutes to 50 depending on oven to achieve a golden brown crust.