Coming home to a tasty, filling pie after a cold day out in the rain is my kind of winter day here in Wales. This pie is simple to make, especially as its uses short crust pastry instead of puff. I suggest using a pre-cooked chicken as I think this makes for a better pie.


Leek, chicken and mushroom pie



250g Plain flour

125g Butter

Pinch salt

2 tsp Thyme

Water 1 tbsp at a time

1 Free range egg yolk

Pie filling

The meat of half a free range, pre-cooked chicken

2 tsp thyme

2 leeks (Roughly chopped)

2 tbsp Whole grain mustard

4 tbsp Crème Fraiche

1 medium potato (Cubed)

350ml Chicken stock

1 tbsp Plain flour

4 tbsp White wine (optional)

200g Chestnut mushrooms

1 tbsp Butter


Prepare your pastry first. In a bowl rub together the flour, butter, salt and thyme to make bread crumbs. Then add water, a tbsp. at a time to combine. Knead lightly then wrap in cling film and place in the fridge for a minimum of half an hour. Pre-heat oven to 200⁰C, gas mark 6. In a pan add the potato to boiling water, cook until soft. Place the butter in a separate pan along with a splash of olive oil, add the leeks and mushrooms, cook on a medium to high heat for 10 minutes. To the leeks add the chicken, mustard, potato, chicken stock, white wine, plain flour, thyme then stir. Cook for around 20 minutes on a medium to low heat. Add the crème fraiche to the filling mixture, stir well then pour filling into the pie dish. Roll out your pastry onto a floured surface, then place on top of your pie filling. Slice three holes into the middle to allow steam to escape and egg wash the top of the pie using the egg yolk. Put into the oven for 20-25 minutes or until golden.


Leave a Reply

Your email address will not be published. Required fields are marked *