Nothing screams comfort food more than a humble pie and our chicken and mushroom pie is an absolute fail-safe recipe amongst our cookery team.

It's filled with creamy and decadent leek, chicken, mushroom and thyme, wrapped into a golden and buttery crust.

It's the perfect Sunday recipe to make when the days are shorter and you want a little bit of indulgence in your life.

Yields: 4 servings

Prep Time: 20 mins

Process Time: 55 mins

Total Time: 1 hour 15 mins

Calories per Serving: 830


  • 2 tbsp.

    olive oil

  • 1 leek, around 200g, finely sliced

  • 2

    garlic cloves, crushed

  • 350 g

    boneless, skinless chicken thighs, cut into 2.5cm (1in) cubes

  • 200 g

    chestnut mushrooms, sliced

  • 142 mL

    carton double cream

  • 2 tbsp.

    fresh chopped thyme

  • 500 g

    pack puff pastry

  • 1

    medium egg, beaten


  1. Heat the oil in a pan and fry the leeks over a medium heat for 5min. Add the garlic and cook for 1min.

  2. Add the chicken and continue to cook for 8-10min. Add the mushrooms and cook for 5min or until all the juices have disappeared.

  3. Pour the cream into the pan and bring to the boil. Cook for 5min to make a thick sauce. Add the thyme, then season well with salt and freshly ground black pepper. Tip into a bowl and leave to cool.

  4. Roll out the pastry on a floured board until it measures 33x33cm. Cut into four squares.

  5. Brush the edges with water and spoon the mixture into the middle of each piece. Bring each corner of the square up into the middle to make a parcel. Crimp each edge to seal, leaving a small hole in the middle. Brush each pie with beaten egg, put on a baking sheet and chill for 20min.

  6. Preheat the oven to 200°C (180°C fan) mark 6 and cook for 30–40min.

Per Serving:

  • Calories: 830
  • Total carbs: 49 g
  • Total fat: 59 g
  • Saturated fat: 26 g

2023-11-20T15:10:26Z dg43tfdfdgfd