Chicken, Leek, and Mushroom Pie
Chicken, Leek, and Mushroom Pie – a lovely, savory pie with a chicken, leek, mushroom and potato filling. A crispy phyllo topping makes the dish lighter.
If you like leeks, mushrooms, potatoes, and chicken, then you are going to really like this Chicken, Leek, and Mushroom Pie!
Although this savory pie with its roots in Irish cookery is quite filling and satisfying, it’s at the same time light. That’s because it uses phyllo pastry instead of a traditional pie crust for its topping.
The phyllo is brushed with lots of butter and when cooked, it becomes a beautiful golden brown color with a crispy texture. It’s practically as light as a potato chip.
And the filling! Oh, my. It’s just a lovely combination of chicken, leeks, mushrooms, and potatoes with a bit of milk and some sage for seasoning.
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This Chicken, Leek, and Mushroom Pie makes a lovely centerpiece for a family Sunday dinner. I served it with green beans on the side and hot rolls with Irish butter.
How to Make Chicken, Leek, and Mushroom Pie
Preheat the oven to 350 degrees.
Peel the potatoes and cut into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.
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.
Gradually add the milk while stirring. Bring 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.
Spoon the mixture into the dish.
Cover 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 strips with the remaining melted butter.
Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.
More Recipes You May Like
- Shepherd’s Pie
- Beef and Stout Pie
- Italian Style Hand Pies with Marinara Dipping Sauce
- Chicken Pie
- Chicken Pot Pie
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Chicken, Leek, and Mushroom Pie
Ingredients
- 2 baking potatoes
- ¼ cup butter (1 stick)
- 1 boneless skinless chicken breast
- 1 large leek
- 8 ounces cremini mushrooms
- 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 into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.
- 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. Gradually add the milk while stirring. Bring 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. Spoon the mixture into the dish. Cover 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 strips with the remaining melted butter.
- Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Pot Pie Recipes …
- Winter Vegetables Pot Pies from Eat, Live, Run
- Chicken Pot Pie in a Pumpkin from We Are Not Martha
- Scallop Pot Pie from Sippity Sup
- Easy, Cheesy Mushroom Pot Pies from Chick in the Kitchen
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 ?
You really make it seem so easy with your presentation but I in finding this matter to
be really something that I think I might never understand.
It sort of feels too complex and extremely large for me.
I’m taking a look ahead on your next publish, I’ll try to get the hang of it!
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.