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Chicken, Mushroom & Leek Pie

Creamy chicken, mushroom and leek pie with golden puff pastry. Easy to cook and delicious to eat!

                   chicken, mushroom, leek pie, recipe, one handed baker, the cafe


  • 50g butter
  • 4 skinless chicken thighs, cut into 3cm chunks
  • Salt and pepper
  • 1 cup bacon, sliced
  • 2 leeks, sliced (or 1 leek, 2 spring onions)
  • 250g mushrooms (white button, chopped)
  • 2 Tbsp fresh Thyme leaves
  • 250g Crème Fraiche
  • 1 Tbsp Dijon mustard
  • 4 sheets of frozen puff pastry, slightly thawed.
  • 1 egg, whisked

chicken, mushroom, leek pie, recipe, one handed baker, the cafe


  1. Preheat oven to 200°C. Preheat a baking tray lined with greaseproof paper.
  2. Heat butter and brown seasoned chicken. Remove from pan.
  3. Add bacon, leeks, mushrooms and thyme and sauté. Return chicken to the pan.
  4. Add crème fraiche and mustard and cook for 2 minutes. (Don’t overcook the veggies as they will be going into the oven).
  5. Lay two sheets of pastry onto the lined baking tray, to form the base (the pastry will slightly overlap). Spoon on the mixture, leaving a 1 cm gap around the edge.
  6. Brush edge with water and top with the second two pastry sheets to form a lid. Use a fork to press the edges together.
  7. Brush with a beaten egg, and bake for 30 minutes or until golden.

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The Cafe logo, One Handed Baker

Featured on The Cafe, Friday 17 April 2020 – filmed during Formal Friday hence the dress!