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.
❤️ Why I Love This Recipe
- Comforting and satisfying comfort food.
- Easy to make in just a few steps.
- It’s versatile! Customize it to suit your tastes.
🍳 Tools I Use
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🛒 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. 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.
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 (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.
❗ Working with Phyllo Dough
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.
⏲️ How I Make it in Advance
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.
🍚 How I Store Leftovers
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.
🔀 Recipe Variations
- 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.
🍽️ 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.
- Crusty bread: Serve slices of warm and crusty bread on the side for dipping into the creamy filling of the pie.
❓ 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.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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📖 Recipe
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Chicken, Leek, and Mushroom Pie
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
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.
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— This post was originally published on February 21, 2014. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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.