Chicken Leek & Mushroom Pie
A delicious, warm & cozy chicken, leek & mushroom pie perfect for a chilly autumn dinner!
Autumn is the perfect time to begin making cozy recipes, and this chicken, leek and mushroom puff pastry pie is the perfect dinner to make for the season. The filling is so comforting and easy to make. It’s filled with fall herbs like rosemary and thyme and has lots of veggies and protein.
The crust is super simple because I just used store-bought puff pastry. I cut it into squares to layer around the pan and it gets golden brown and so delicious. Pot pies are so versatile because you can add any veggies you want. In this one, mushrooms and leeks were perfect for this autumn pot pie version. But carrots and peas are a classic, or you can add other autumnal veggies like butternut squash, honeynut squash, acorn squash, potatoes, or sweet potatoes.
Here are the Ingredients for this Eggplant Un-Rollatini:
Produce - Leeks, Mushrooms, Yellow Onions, Rosemary, Thyme, Garlic, Peas
Seasonings - Salt, Pepper, Red Pepper Flakes
Pantry - Puff Pastry, Olive Oil, Flour, Chicken Broth
Protein - Chicken Thighs
Dairy - Butter, Half & Half, Eggs
Chicken Leek Mushroom Pie
A delicious, warm & cozy chicken, leek & mushroom pie perfect for a chilly autumn dinner!
Ingredients
- 4 boneless, skinless chicken thighs, diced
- 1 yellow onion, diced
- 2 leeks, white/light green parts sliced into rounds (rinse & dry if dirty)
- 2 cups mushrooms, cubed
- 2 tbsp rosemary, chopped
- 2 tbsp thyme, chopped
- 3 tbsp butter
- 1 tbsp olive oil
- 1 large garlic clove, minced or grated
- 2 tbsp all purpose flour
- 1 cup chicken broth
- 1 1/2 cup half & half
- 1 cup peas
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 sheet of puff pastry
- 1 egg, beaten
Instructions
- Preheat oven to 400 F.
- Add the olive oil to your baking dish/ skillet. add the chicken and cook on medium heat. Season with salt pepper, and half the fresh rosemary and thyme. Cook until the chicken is golden. Remove from pan but leave juices. Chicken will continue cooking in the oven.
- Add the butter to the pan and once melted, sauté the onions and leek until softened. Then add the mushrooms, the rest of the rosemary and thyme, garlic, salt and pepper.
- Once the mushrooms have cooked down, sprinkle in the flour to form the roux. Gradually stir in the chicken broth and cream, stirring as you to prevent lumps. Add the chicken and the peas into the mix and stir everything together.
- Slice the puff pastry into squares and start laying them around the pan on top of the filling. Once you place all the puff pastry squares, brush the beaten egg over top the pastry.
- Bake for 30 minutes until the crust is golden brown. Sprinkle with fresh thyme and sea salt, serve and enjoy!
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