Creamy Chicken Mushroom and Leek Puff Pastry Pie
A warm, comforting pie has a way of bringing people together. This creamy chicken mushroom and leek puff pastry pie is the kind of dish that fills a kitchen with rich aromas and turns an ordinary evening into something memorable. It combines tender chicken, earthy mushrooms, sweet leeks, and a silky plant-based cream sauce, all tucked beneath a golden, flaky layer of puff pastry. The balance of flavors makes it satisfying while still light enough to enjoy any time of year.
This recipe is perfect for weeknight dinners, weekend gatherings, or a cozy meal at home when you want something nourishing and hearty without spending hours in the kitchen. The ingredients are simple but come together beautifully, and the final result is a pie that feels rustic, elegant, and completely irresistible.
Ingredients
2 tablespoons olive oil
2 leeks, cleaned and finely chopped
2 cloves garlic, minced
1 tablespoon dried tarragon
1 pound 5 ounces chestnut mushrooms, thickly sliced
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
3 tablespoons all-purpose flour
2 cups low-sodium vegetable broth
1 cup oat, soy, or coconut cream
1 cup frozen sweet corn
1 tablespoon white miso paste
Juice of ½ lemon
1 tablespoon whole-grain mustard
2 cups cooked shredded chicken breast
1 sheet ready-rolled puff pastry
1 tablespoon maple syrup
1 tablespoon unsweetened plant-based milk
1 tablespoon vegetable oil
Extra flour for dusting
Preparation
Step 1: Prepare the vegetables
Begin by heating the olive oil in a large skillet or heavy pot over medium heat. Add the finely chopped leeks and cook gently for several minutes until they soften and release their naturally sweet aroma. The leeks form the foundation of the pie filling, giving it depth and warmth. Add the minced garlic and cook for another minute, allowing its fragrance to bloom without browning.
Step 2: Add the mushrooms and seasoning
Stir in the sliced chestnut mushrooms. These mushrooms add a hearty, earthy flavor that pairs perfectly with the creamy sauce. Cook them until they release their moisture and begin to take on a little color. Season with sea salt flakes, cracked black pepper, and dried tarragon. Tarragon brings a subtle herbal note that lifts the entire dish.
Step 3: Create the creamy base
Sprinkle the flour over the vegetables and stir until everything is evenly coated. This step helps thicken the sauce later. Slowly pour in the vegetable broth while stirring constantly to avoid lumps. The mixture will begin to thicken as it warms. Once it reaches a gentle simmer, pour in the oat, soy, or coconut cream and continue stirring until the sauce becomes smooth and velvety.
Step 4: Add flavor enhancers
Stir in the frozen sweet corn, miso paste, lemon juice, and whole-grain mustard. Each ingredient plays a special role. The sweet corn adds texture and natural sweetness. Miso brings a rich umami depth that makes the filling taste fuller and more savory. The lemon juice brightens everything and balances the richness. The mustard adds a slight tang and complexity.
Step 5: Add the chicken
Fold in the shredded cooked chicken breast, making sure it is evenly distributed throughout the sauce. Allow the mixture to simmer gently for a few minutes so the flavors meld together. Taste the filling and adjust the seasoning if needed. Once it reaches a creamy, comforting consistency, remove it from the heat and allow it to cool slightly. This makes assembling the pie easier and helps the pastry hold its shape.
Step 6: Prepare the puff pastry topping
Preheat your oven to 400°F (200°C). Lightly dust a clean surface with flour and unroll the sheet of puff pastry. If your baking dish has a particular shape, trim the pastry as needed so it fits neatly over the top. You can leave the pastry whole, cut a decorative design, or create small vents to let steam escape during baking.
In a small bowl, stir together the maple syrup, plant-based milk, and vegetable oil. This mixture creates a glossy, golden finish on the pastry when baked. Brush a light coat over the surface of the unbaked puff pastry.
Step 7: Assemble and bake
Transfer the creamy chicken and vegetable filling into a baking dish. Place the puff pastry sheet on top and gently press the edges against the rim of the dish to seal. Brush with more of the maple glaze mixture if desired.
Bake for 25 to 30 minutes or until the pastry is puffed, crisp, and deep golden brown. If the edges brown too quickly, you can loosely cover them with foil halfway through baking.
Step 8: Serve and enjoy
Let the pie rest for five minutes after removing it from the oven. This short resting time helps the filling settle and makes serving easier. Use a large spoon to scoop generous portions onto plates, making sure each serving includes some of the flaky pastry.
Serving Suggestions
This pie pairs beautifully with a simple green salad, roasted vegetables, or mashed potatoes. For a lighter meal, serve it with steamed greens such as spinach or green beans. The creamy filling also makes this dish satisfying on its own.
Tips for Success
Use well-cleaned leeks to avoid grit in the filling.
Allow the filling to cool slightly before adding the pastry to prevent sogginess.
Create small cuts or vents in the pastry to let steam escape.
Replace the chicken with extra mushrooms or chickpeas for a vegetarian version.
If using coconut cream, choose a mild one to avoid overpowering the other flavors.
Final Thoughts
This creamy chicken mushroom and leek puff pastry pie is comforting, flavorful, and surprisingly easy to prepare. The combination of tender chicken, rich sauce, and flaky pastry makes it a dish worth returning to again and again. It is versatile enough for weeknights yet special enough for gatherings, offering warmth and satisfaction with every bite.