Looking for a delicious way to celebrate St. Patrick’s Day with a proper Irish-inspired dish? This Chicken, Leek, and Mushroom Pie with its crisp phyllo topping is a wonderful option. The savory filling combines tender chicken, leeks, mushrooms, and potatoes, seasoned with sage and Dijon mustard, while the phyllo adds a golden, delicate crunch that’s much lighter than traditional pie crust.
This is the kind of dish that reflects the heart of Irish cooking. Simple ingredients brought together with care. Not flashy. Not overdone. Just honest food that really satisfies.
Although this pie is hearty and comforting, it never feels heavy. The phyllo topping is brushed with butter and bakes into delicate, flaky layers that shatter lightly under your fork. It’s pastry without the weight of a thick crust.
And the filling is just right! Chicken, leeks, mushrooms, and potatoes simmer together in a creamy sauce flavored with sage. It’s a lovely combination of flavors that feels both familiar and special.
This Chicken, Leek, and Mushroom Pie makes a lovely centerpiece for a Sunday dinner or a St. Patrick’s Day get-together. I like to serve it with green beans on the side and warm rolls with good Irish butter.
— This post was originally published on February 21, 2014. It has been updated with additional information.
Recipe Snapshot
Cuisine: Irish/American
Cooking Method: Oven/Stovetop
Total Time: 1 Hour, 30 Minutes
Servings: 8
Primary Ingredient(s): Baking potatoes, chicken breast, leek, mushrooms, sage, frozen phyllo pastry
Skill Level: Easy
What Makes This Recipe Special
This Chicken, Leek, and Mushroom Pie, with roots in Irish cookery, strikes a perfect balance between comfort and refinement. The filling is created with everyday ingredients that become something more than the sum of their parts. The chicken, mushrooms, leeks, and potatoes are folded into a creamy sauce with just enough sage and Dijon mustard to keep it interesting.
Then there’s the topping. Instead of a typical pie crust, layers of buttered phyllo are used to create a light, crispy crown. The result is a dish that somehow feels both rustic and elegant. It’s sturdy enough for a family supper and special enough for a holiday table.
Tools You’ll Use
You don’t need anything fancy for this recipe. Just a few reliable kitchen basics:
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- A large skillet for browning the chicken and preparing the filling.
- A deep pie dish or medium casserole dish. The filling is generous, so use a dish with some depth.
- Small saucepan for melting the butter for the phyllo.
- A pastry brush is useful for brushing each layer of phyllo evenly.
- Sharp chef’s knife for prepping the potatoes, chicken, leek, and mushrooms.
Ingredient Notes
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- Phyllo pastry – Phyllo is a thin, delicate pastry that can be found in the freezer section of most grocery stores. It bakes up crisp and golden, giving this pie its light texture. If you’ve never worked with it before, be sure to read the notes on working with phyllo dough below.
- Chicken breast – You can use boneless, skinless chicken thighs instead of chicken breast if you prefer. Just make sure to cut them into bite-sized pieces and cook them thoroughly before adding them to the filling.
- Mushrooms – Cremini mushrooms (also called “baby bella”) are a great choice for this recipe, but you can use any type of mushroom you like. If you’re using larger mushrooms like portobello or shiitake, make sure to slice them thinly so they cook evenly.
- Leeks – Leeks can be quite dirty, so make sure to wash them thoroughly before using them. See my recipe for Leek and Potato Soup for a good explanation of how to clean leeks.
- Sage – Fresh sage adds a wonderful flavor to this recipe, but you can use dried sage if you don’t have fresh. Use about 1 1/2 teaspoons of rubbed sage as a substitute.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chicken, Leek, and Mushroom Pie
- Preheat the oven to 350 degrees.
- Peel the potatoes and cut them into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.
- While the potatoes are boiling, cut the chicken breast into approximately 1/2” cubes.
- Wash the leek very well and slice it crosswise into thin disks.
- Clean the mushrooms and slice them into pieces the same thickness as the slices of leek.
- In a large skillet, melt half the butter over medium high heat. Add the chicken and cook for 5 minutes or until browned.
- Add the leek and mushrooms and cook for an additional 3 minutes, stirring constantly.
- Sprinkle the flour over the chicken, leek, and mushrooms, and cook for another one minute, stirring constantly.
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- Gradually add the milk while stirring and bring it to a boil.
- Add the mustard, sage, and potatoes.
- Season with salt and pepper to taste. Reduce the heat and simmer the mixture for 10 minutes.
- While the pie filling is simmering, melt the remaining butter in a small saucepan.
- Line a deep pie dish or casserole dish with half the phyllo sheets brushing lightly with melted butter between each addition.
- Spoon the filling mixture on top of the phyllo sheets in the dish.
- Cover the filling with a sheet of phyllo and brush with a little of the melted butter. Repeat with a second sheet of phyllo.
- Cut the remaining phyllo pastry into strips and fold and drape them on top of the pie creating a ruffled look. Brush the tops of the strips with al the remaining melted butter.
- Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.
Pro Tip: Working with Phyllo Dough
If you’ve never used phyllo dough, you may be wondering exactly how to work with it, right? Don’t worry, it’s easy! Here are my best tips for working with phyllo:
- Be patient, take your time, and don’t rush the process.
- Before you start, make sure you’ve thawed the phyllo dough according to the package directions.
- Unfold the dough sheets onto a clean, dry surface.
- Remember that it’s delicate and can dry out easily, so be sure to keep it covered with a damp towel when you’re not using it.
- Cut with a sharp knife or kitchen shears to prevent tearing.
- Brush each layer with melted butter to prevent it from sticking together and add flavor.
How to Make in Advance
To make the recipe in advance, prepare the filling up to 2 days ahead, cool it completely, and store it in the refrigerator until ready to use. When you’re ready to assemble and bake the pie, bring the filling to room temperature, then continue with the recipe. Finish by baking as directed.
Storing Leftovers
Allow the pie to cool completely before storing it. Cover tightly with plastic wrap or aluminum foil and refrigerate for 3-4 days. Keep in mind that the phyllo will soften with refrigeration.
For longer storage, freeze individual portions tightly wrapped in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bag. Freeze for 2-3 months.
To reheat, preheat the oven to 350 degrees F. Cover with foil and bake for 15-20 minutes, or until heated through. If frozen, thaw overnight in the refrigerator before reheating.
Recipe Variations to Try
- Add additional vegetables. You can easily add more of your favorite vegetables to customize the filling if you like. Try adding carrots or peas for a delicious and colorful twist.
- Use different types of mushrooms. Cremini mushrooms work great in this recipe, but you can also use plain white button mushrooms or portobello mushrooms, just as easily.
- Make it vegetarian. Omit the chicken and use plant-based milk instead of whole milk. Add either additional mushrooms or tofu to replace the protein.
- Change up the herbs and spices. Maybe sage isn’t your favorite. Substitute with other herbs like thyme, rosemary, or tarragon if you prefer.
- Use a different type of pastry. This recipe works very well with traditional pie crust or puff pastry instead of phyllo. If using pie crust or puff pastry, eliminate the bottom layer and only add the pastry to the top of the pie.
Serving Suggestions
- Side salad: A simple side salad of mixed greens with a light vinaigrette is the perfect accompaniment to this hearty and savory pie.
- Roasted vegetables: Roasted vegetables like asparagus, carrots, parsnips, or Brussels sprouts make for a delicious and colorful side dish that pairs well with the savory flavors of the pie.
- Mashed potatoes: Creamy mashed potatoes are the perfect comfort food to serve alongside this pie. You can even mix in some grated Parmesan cheese or roasted garlic for extra flavor.
- Bread: Serve slices of my Steakhouse Honey Wheat Bread or Homemade Pull-Apart Rolls spread thickly with butter as a perfect complement to the pie’s creamy filling.
Questions About Chicken, Leek, and Mushroom Pie
Yes, you can use other types of meat like turkey, pork, or beef instead of chicken. Make sure to adjust the cooking time if needed.
Yes, you can use a gluten-free flour blend in place of all-purpose flour in the recipe. Also, make sure to use gluten-free phyllo pastry or pie crust.
Yes, you can freeze the assembled pie for up to 3 months before baking. When you’re ready to cook, remove it from the freezer and let it thaw in the refrigerator overnight before baking it according to the recipe.
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Recipe
Chicken, Leek, and Mushroom Pie
Ingredients
- 2 baking potatoes
- 1 boneless skinless chicken breast
- 1 large leek
- 8 ounces cremini mushrooms
- ½ cup butter, divided use (1 stick)
- 2 ½ tablespoons flour
- 1 ¼ cups whole milk
- 1 tablespoon Dijon mustard
- 2 tablespoon chopped fresh sage
- Salt and pepper
- 8 ounces phyllo pastry thawed
Instructions
- Preheat the oven to 350 degrees.
- Peel the potatoes and cut them into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.2 baking potatoes
- While the potatoes are boiling, cut the chicken breast into approximately 1/2” cubes.1 boneless skinless chicken breast
- Wash the leek very well and slice it crosswise into thin disks.1 large leek
- Clean the mushrooms and slice them into pieces the same thickness as the slices of leek.8 ounces cremini mushrooms
- In a large skillet, melt half the butter over medium high heat. Add the chicken and cook for 5 minutes or until browned.4 tablespoons blutter
- Add the leek and mushrooms and cook for an additional 3 minutes, stirring constantly.
- Sprinkle the flour over the chicken, leek, and mushrooms, and cook for another one minute, stirring constantly.2 ½ tablespoons flour
- Gradually add the milk while stirring and bring it to a boil.1 ¼ cups whole milk
- Add the mustard, sage, and potatoes.1 tablespoon Dijon mustard, 2 tablespoon chopped fresh sage
- Season with salt and pepper to taste. Reduce the heat and simmer the mixture for 10 minutes.Salt and pepper
- While the pie filling is simmering, melt the remaining butter in a small saucepan.4 tablespoons blutter
- Line a deep pie dish or casserole dish with half the phyllo sheets brushing lightly with melted butter between each addition.8 ounces phyllo pastry
- Spoon the mixture on top of the phyllo sheets in the dish.
- Cover the filling with a sheet of phyllo and brush with a little of the melted butter. Repeat with a second sheet of phyllo.
- Cut the remaining phyllo pastry into strips and fold and drape them on top of the pie creating a ruffled look. Brush the tops of the strips with all the remaining melted butter.
- Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.
Notes
- Use fully thawed phyllo and keep it covered with a lightly damp towel while working so it does not dry out. Brush each layer with melted butter for the best crisp texture.
- Let the filling simmer until thick and creamy before assembling. It should coat a spoon and not look soupy.
- Store leftovers tightly covered in the refrigerator for up to 3 to 4 days. Reheat in a 350-degree oven until warmed through. The phyllo will soften slightly after refrigeration.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m trying this out for st. Patrick’s day 2020. I’m hoping to half the recipe more to have for leftovers for 3 of us in our home. Very excited! Looks lovely and delightful ?
This recipe looks and sounds wonderful, but I can not find the size of the casserole dish?
it’s so PRETTY – and sounds delish!
Thank you, Jane! It is quite delicious if I do say so myself :-)
This looks delightfully delicious! I’m going to try it asap. Thanks for sharing the recipe.
Hope you enjoy it, Laurie. And, you’re welcome! I love sharing recipes.
I just added leeks and phyllo sheets to my grocery list!
Miss P
I think you’ll like this recipe! It’s delicious and filling but still light because of the phyllo.