Chicken Leek and Mushroom Pies

Total Time
Prep 15 mins
Cook 30 mins

Delicious individual pies with a filling that can be made ahead of time and refrigerated.

Ingredients Nutrition


  1. Preheat the oven to 220oC.
  2. In a large frying pan heat the olive oil and butter.
  3. Stir in the leek and cook over a medium heat for 3-4 minutes until soft.
  4. Add the mushrooms and garlic and continue to cook for a further 3 minutes.
  5. Pour in the wine and allow to reduce.
  6. Add the stock and cream, simmer gently until slightly thickened.
  7. Mix together cornflour with 2 tbsp water add to pan and stir until thickened.
  8. Stir through chicken and chives, remove from heat and season to taste.
  9. Set aside to cool.
  10. Fill 4 x 1 1/2 cup capacity ramekins to within 1 cm from the top.
  11. Cut out pastry circles a little larger than the ramekins and press over filling.
  12. Make a 1/2cm hole in the centre to allow steam to escape.
  13. Place in the oven and cook for 20 minutes or until pastry is golden brown.
Most Helpful

We made these a little different from the recipe but the base flavour from this recipe is excellent. We used 2 large leeks, added 12 asparagus spears (chopped in 0.5cm pieces) and used a vegetarian chicken stock. We put chopped BBQ chicken breast in two of the four pies, so we got 2 Vegetarian pies and 2 Chicken pies.

Rhiannon and Matt December 15, 2012