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Chicken Leek & Mushroom Pie

Published: Updated:

1 Reviews

Total Time
1h 55m
Prep Time
1h 30m
Bake Time
Serves 0
Serves 0
A little effort

About the bake

A fabulous pie to serve hot or cold. You can add any combination of leeks, mushrooms, snipped fried bacon or even sweetcorn for extra flavour.

15 ingredients13 steps


    1. Step 1

      You will need a loose-bottomed 20cm round flan tin or sponge tin.

    2. Step 2

      Make the pastry: Place the flour in a bowl with a pinch of salt. Cut the butter and vegetable fat into small pieces and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

    3. Step 3

      Add the water and milk and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes.

    4. Step 4

      Melt the butter in a frying pan and fry the chicken for 3-4 minutes on each side.

    5. Step 5

      Add the bacon, leeks and mushrooms for 3-4 minutes until just tender but not browned. When soft, add the flour and cook for 1 minute until thickened.

    6. Step 6

      Gradually add the milk, stirring well until thickened, before adding the next splash of milk. Place the mixture in a bowl to help it cool quickly and add the double cream.

    7. Step 7

      Roll out two thirds of the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 30 minutes.

    8. Step 8

      Roll out the remaining pastry to a circle to make a lid the same dimensions as the pie, place on parchment and chill in the fridge.

    9. Step 9

      Set the oven to 220°C (fan 200°C, gas mark 7).

    10. Step 10

      Fill the pastry case with the cooled chicken filling. Dampen the edge of the pastry case with a little water, then place the pastry lid on top and press down well.

    11. Step 11

      Brush the top of the pie with a little milk to glaze.

    12. Step 12

      Using the point of a knife cut a cross in the centre of the pie to allow the air to escape.

    13. Step 13

      Bake the pie in the hot oven for around 25 minutes or until golden brown. Serve hot or cold.


    • For the pastry

      • 300gAllinson's Plain White Flour 
      • 1pinchSalt 
      • 75gButter 
      • 75gVegetable fat 
      • 5 tbspWater 
      • 1 tbspMilk 
    • For the filling

      • 4Chicken breast(s) (chopped into pieces) 
      • 25gButter 
      • 1Leek(s) (large, chopped.) 
      • 2Bacon rasher(s) 
      • 100gMushrooms 
      • 250mlMilk 
      • 2 tbspAllinson's Plain White Flour 
      • 150mlDouble cream 
    • For the glaze

      • 1 tbspMilk 


    • 20cm loose bottomed round flan tin
    • Mixing bowl
    • Frying pan
    • Rolling pin
    • Baking parchment
    • Sharp knife

    1 Baker Ratings

    Brilliant and simple recipe, excellent results.

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