Chicken and Leek Pie

Chicken and leek pie is easy to make and delicious too, but when you add wholegrain mustard it becomes something truly special.

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Chicken, leeks, carrots and chestnut mushrooms in a delicious creamy mustard sauce, what's not to like?

As you know I am no pastry cook and so my pie most definitely looks 'homemade' but hey ho! 

I saw the recipe on a Marks and Spencer recipe card but titivated it in a couple of ways, and since I had some chestnut mushroom in the fridge, I added a few of those.

Top Tip!

I was worried about a couple of things in their recipe so I've altered it slightly. But my main worry was they said to use 2 tablespoons of red wine vinegar. I'm thinking, with the wholegrain mustard (already vinegary) this would not be a good idea.

 So I decided they really meant 2 teaspoons. Well, that's what I used and it worked.

Ingredients in this recipe

• 1-2 tablespoons of olive oil

• 2 fat skinless chicken breast fillets - cubed into bite-sized bits

• 2 carrots - peeled and chopped into bite-sized chunks

• a few chestnut mushrooms - quartered

• 2 teaspoons of red wine vinegar (and no more)

• 3 or 4 tablespoons of wholegrain mustard

• 125ml double cream

• 100ml chicken stock - please use a Knorr stock cube

• 2 teaspoons of cornflour dissolved in a 1 teaspoon of water

• 2 tablespoons of freshly chopped flat-leaf parsley

• 2 leeks - very finely sliced

• 500g pack of ready-made puff pastry

• 1 egg - beaten

Full Recipe in the recipe card below

How to make Chicken and Leek Pie

Heat a glug of oil in a large frying pan. Add the carrots and fry gently (you don't want them to colour) for about 10 minutes. Now add the chicken and cook for about 5 minutes and then stir in the red wine vinegar.

Add the mustard and the rest of the ingredients except the leeks. Cook gently for 15 minutes.

Now add the leeks and cook for another 5 minutes. Test the carrots to make sure they are tender.

Throw in the chopped parsley and give it a good stir. Have a taste to check the seasoning.

Put the hot mixture into your pie dish and roll out your pastry. Cover the top of the pie with the pastry, try to make a better job than I did! Brush the top with a beaten egg. 

Make a little slit in the top and put the pie dish directly onto the middle oven shelf and cook for about 20 to 25 minutes and the pastry should have puffed up nicely.

What to serve with Chicken and Leek Pie?

Mashed potatoes and broccoli or peas would be perfect.

Can I freeze Chicken and Leek Pie?

Personally, if I wanted to make this ahead I would make the filling and once it's properly cold I would freeze it in a suitable container. 

Then, when ready, defrost it fully and continue the recipe by putting the filling in a pie dish and adding the pastry etc.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken and leek pie, wholegrain mustard, mustard, recipe

dinner, main, chicken

English

Yield: 2-3

Author: Jan Bennett

Chicken Leek and Mustard Pie

Easy to make, my Marks and Spencer copycat recipe.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 1-2 tablespoons of olive oil
• 2 nice fat skinless chicken breast fillets - cubed into bite-sized pieces
• 2 carrots - peeled and chopped into bite-sized chunks
• a few chestnut mushrooms - quartered
• 2 teaspoons of red wine vinegar (and no more)
• 3 or 4 tablespoons of wholegrain mustard
• 150ml double (heavy) cream
• 100ml chicken stock - please use a Knorr stock cube
• 2 teaspoons of cornflour dissolved in a 1 teaspoon of water
• 2 tablespoons of freshly chopped flat-leaf parsley
• 2 leeks - very finely sliced
• 500g pack of ready-made puff pastry
• 1 egg - beaten

Instructions

Preheat your oven to 200°C/400°F or Gas 6

1. Heat a glug of oil in a large frying pan. Add the carrots and fry gently (you don't want them to colour) for about 10 minutes.
2. Now add the chicken and cook for about 5 minutes and then stir in the red wine vinegar.
3. Add the mustard and the rest of the ingredients except the leeks. Cook gently for 15 minutes.
4. Now add the leeks and cook for another 5 minutes. Test the carrots to make sure they are tender.
5. Throw in the chopped parsley and give it a good stir. Have a taste to check the seasoning.
6. Put the hot mixture into your pie dish and roll out your pastry. Cover the top of the pie with the pastry, try to make a better job than I did!
7. Brush the top with a beaten egg.
8. Make a little slit in the top and put the pie dish directly onto the middle oven shelf and cook for about 20 to 25 minutes and the pastry should have puffed up nicely.
9. Serve with creamy mash and broccoli, or whatever else you fancy.