Chicken, Mushroom & Leek Pie


Chicken, Mushroom & Leek Pie

Servings 6
Total Time 1 hr 10 mins


  • 2 tbsp olive oil
  • 1 kg chicken breast
  • 400 gr button mushrooms
  • 1/4 cup corn flour
  • 1.5 cup vegetable stock
  • 1 clove garlic
  • 4 sheet puff pastry I use olive oil puff pastry, rather than margarine
  • 1 tbsp dried finely diced thyme
  • salt & pepper
  • 1 leek or 2 cups of finely diced leek


  • In a large pot add olive oil, finely diced leak.
  • Once leak starts to brown add mushrooms.
  • After a few minutes add the roughly diced chicken, thyme, salt & pepper and crushed garlic.
  • Once chicken starts to cook through add vegetable stock.
  • When you start to notice the liquid absorbing (should take 5 minutes) add corn flour. Mix well until the mixture becomes a little jelly-ish.
  • Get your baking dish and pour half a teaspoon of olive oil to coat the bottom of the dish. Place half your puff pastry at the bottom then pour the chicken mixture on-top. Place the remaining puff pastry on-top of the mixture. Using a fork gently poke holes throughout the top of the pastry.
  • Bake in the oven at 180 degrees celsius for 30 minutes or until golden brown.

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