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.

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.

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. Click To Tweet

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.

Enjoy!

Chicken, Leek, and Mushroom Pie

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

A lovely, savory pie with a chicken, leek, mushroom and potato filling. Light, crispy phyllo makes the dish lighter.

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Ingredients

• 2 baking potatoes
• 1 stick butter
• 1 boneless, skinless chicken breast
• 1 large leek
• 8 oz. cremini mushrooms
• 2 1/2 tblsp. flour
• 1 1/4 cup whole milk
• 1 tblsp. Dijon mustard
• 2 tblsp. chopped fresh sage
• Salt and pepper
• 8 oz. phyllo pastry, thawed

Instructions

1. Preheat the oven to 350 degrees.
2. Peel the potatoes and cut into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.
3. 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.
4. 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.
5. Add the mustard, sage, and potatoes. Season with salt and pepper to taste. Reduce the heat and simmer the mixture for 10 minutes.
6. While the pie filling is simmering, melt the remaining butter in a small saucepan.
7. 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.
8. 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.
9. Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.

Notes

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Recipe adapted from The Complete Irish Pub Cookbook

Recommended Products

• 
  Emile Henry Made In France HR Modern Classics Large Rectangular Baker, 13 x 9", Blue
• 
  Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use
• 
  Wusthof Classic Chef's Knife: 6"

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 464 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 64mg Sodium: 297mg Carbohydrates: 57g Fiber: 3g Sugar: 8g Protein: 14g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

Other pot pie recipes you might enjoy:

• 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