Chicken, Leek, and Mushroom Pie

Enjoy a taste of authentic Irish comfort food. This Chicken, Leek, and Mushroom Pie is easy to make with buttery, light phyllo dough!

4.7 from 10 votes

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Jump to Recipe Pin Recipe

Looking for a delicious way to celebrate St. Patrick’s Day with authentic Irish cuisine? Our Chicken, Leek, and Mushroom Pie recipe with a crispy phyllo topping is a great option! This savory pie features a flavorful filling of chicken, leeks, mushrooms, and potatoes, seasoned with sage and Dijon mustard while the phyllo topping adds a crispy texture much lighter than traditional pie crust. You’ll love this fine example of real Irish comfort food!

Let’s celebrate St. Patrick’s Day in style with a proper Irish recipe! This Chicken, Leek, and Mushroom Pie recipe with its savory filling and flaky crust is sure to please everyone at the table.

Although this savory pie with its roots in Irish cookery is quite filling and satisfying, it’s also 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 that’s almost 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.

This Chicken, Leek, and Mushroom Pie recipe makes a lovely centerpiece for a family Sunday dinner. We serve it with green beans on the side and hot rolls with Irish butter.

OFFER: Get one or more of my digital cookbooks for 20% off. Use code 20OFF at checkout.

BUY NOW

• Comforting and satisfying comfort food.
• Easy to make in just a few steps.
• It’s versatile! Customize it to suit your tastes.

🍳 Tools You’ll Use

This post contains affiliate links. Lana’s Cooking is reader supported and earns a tiny commission at no extra cost to you when you shop from our links.

---

• Large skillet.
• Deep pie dish or medium casserole dish.
• Mixing bowl.
• Small saucepan.
• Pastry brush.
• Chef’s knife.

My Favorite Casserole Dish

---

This 8″ x 11″ Emile Henry casserole dish is perfect for this and many other recipes! It’s a quality piece that goes from oven to table.

get it on Amazon

• Phyllo pastry – Phyllo is a thin, delicate pastry that can be found in the freezer section of most grocery stores. See below for notes on working with phyllo dough.
• 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 slicing them. To clean leeks, cut off the dark green part and slice it in half lengthwise. Rinse the leek under running water, separating the layers to remove any dirt.
• 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.

1. Preheat the oven to 350 degrees.

2. Peel the potatoes and cut them into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.
3. While the potatoes are boiling, cut the chicken breast into approximately 1/2” cubes.
4. Wash the leek very well and slice it crosswise into thin disks.
5. Clean the mushrooms and slice them into pieces the same thickness as the slices of leek.

6. In a large skillet, melt half the butter (4 tablespoons) over medium high heat. Add the chicken and cook for 5 minutes or until browned.
7. Add the leek and mushrooms and cook for an additional 3 minutes, stirring constantly.
8. Sprinkle the flour over the chicken, leek, and mushrooms, and cook for another one minute, stirring constantly.
9. Gradually add the milk while stirring and bring it to a boil.

10. Add the mustard, sage, and potatoes.
11. Season with salt and pepper to taste. Reduce the heat and simmer the mixture for 10 minutes.
12. While the pie filling is simmering, melt the remaining butter (4 tablespoons) in a small saucepan.

13. Line a deep pie dish or casserole dish with half the phyllo sheets brushing lightly with melted butter between each addition.
14. Spoon the mixture on top of the phyllo sheets in the dish.
15. Cover the filling with a sheet of phyllo and brush with a little of the melted butter. Repeat with a second sheet of phyllo.
16. 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.

17. Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.

If you’ve never used phyllo dough, you’re probably wondering exactly how to work with it, right? Don’t worry, it’s easy! Here are my best tips for working with phyllo:

• 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.
• Be patient, take your time, and don’t rush the process. 

To make the recipe in advance, prepare the filling up to 2 days ahead 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 and continue assembling the recipe. Finish by baking as directed.

Allow the pie to cool completely before storing it. Cover tightly with plastic wrap or aluminum foil and refrigerate for 3-4 days. 

For longer storage, freeze individual portions tightly wrapped with plastic wrap or aluminum foil and placed 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.

• 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 easily.
• Make it vegetarian. Omit the chicken and use vegetable broth instead of chicken broth. 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.

• 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.
• Crusty bread: Serve slices of warm and crusty bread on the side for dipping into the creamy filling of the pie.

Shepherd’s Pie

Beef and Stout Pie

Italian Style Hand Pies with Marinara Dipping Sauce

Vintage Chicken Pie

Classic Chicken Pot Pie

Easy Cheeseburger Pie (with Bisquick)

Irish Fish Pie

Traditional Irish Barmbrack

• Shepherd’s Pie
• Beef and Stout Pie
• Italian Style Hand Pies with Marinara Dipping Sauce
• Chicken Pie
• Chicken Pot Pie
• Easy Cheeseburger Pie (with Bisquick)
• Irish Fish Pie
• Traditional Irish Barmbrack

📖 Recipe

Chicken, Leek, and Mushroom Pie

Enjoy a taste of authentic Irish comfort food. This Chicken, Leek, and Mushroom Pie is easy to make with buttery, light phyllo dough!

4.70 from 10 votes

Print It Rate It Save Saved! Text It

Course: Main Dishes

Cuisine: Irish

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 8 servings

Calories: 242kcal

Author: Lana Stuart

Cook ModePrevent your screen from going dark

Ingredients

• 2 baking potatoes
• ½ cup butter, divided use (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 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 (4 tablespoons) 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 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 (4 tablespoons) 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 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.

Nutrition Information

Serving 1 | Calories 242kcal | Carbohydrates 31g | Protein 9g | Fat 9g | Saturated Fat 5g | Trans Fat 1g | Cholesterol 28mg | Sodium 248mg | Potassium 506mg | Fiber 2g | Sugar 3g | Vitamin A 431IU | Vitamin C 5mg | Calcium 78mg | Iron 2mg

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.

Share on Facebook Pin Recipe

Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on February 21, 2014. It has been updated with additional information.