• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
  • recipes
  • menus
  • tips & tricks
  • pantry
  • conversions

Leek and Mushroom Chicken Pot Pie

Annabel Langbein Leek and Mushroom Chicken Pot Pie Recipe
Annabel Langbein Media
print email share pin tweet shopping list add recipe
Leek and Mushroom Chicken Pot Pie
3 tbsp butter 2 large leeks, white part only, washed and sliced 400g button mushrooms, sliced ½ tsp each finely chopped fresh rosemary and thyme leaves 1½ cups chicken stock 3 tbsp cornflour 1 cup milk salt and ground black pepper 800g-1kg boneless chicken thighs or other boneless chicken, visible fat removed, flesh cut into 2-3cm pieces Pot pie topping: 1½ cups flour 2 tsp baking powder ½ tsp salt a pinch of pepper 2 tsp chopped rosemary or ¼ cup grated parmesan (optional) ½ cup milk 2 tbsp flavourless oil, eg grapeseed or use bought flaky pastry

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/leek--mushroom-chicken-pot-pie/80/
EMAIL PRINT
Prep time:
30 mins
Cook time:
40-45 mins
Serves:
4-5

  • 3 tbsp butter
  • 2 large leeks, white part only, washed and sliced
  • 400g button mushrooms, sliced
  • ½ tsp each finely chopped fresh rosemary and thyme leaves
  • 1½ cups chicken stock
  • 3 tbsp cornflour
  • 1 cup milk
  • salt and ground black pepper
  • 800g-1kg boneless chicken thighs or other boneless chicken, visible fat removed, flesh cut into 2-3cm pieces

Pot pie topping:

  • 1½ cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • a pinch of pepper
  • 2 tsp chopped rosemary or ¼ cup grated parmesan (optional)
  • ½ cup milk
  • 2 tbsp flavourless oil, eg grapeseed
  • or use bought flaky pastry

Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10 minutes, until softened but not brown. Add herbs and stock and bring to a simmer. Mix cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir over heat until lightly thickened. Season generously. Sauce can be prepared ahead to this point and chilled. About an hour before serving mix chicken through sauce and place in a pie dish.

To make the topping, mix flour, baking powder, salt and pepper and optional rosemary or parmesan. Make a well in the centre and pour in milk and oil. Use a knife to mix to a soft dough. Roll out on a lightly floured board to fit pie case.

Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape. Bake at 200°C for 20 minutes, then reduce heat to 180ºC and cook 20-25 minutes until golden.

Cook's note: If preferred, individual pastry cut-outs can be cooked on top of the pie. This dough can also be used as a base for crusty savoury pies baked on an oven tray – topped with onions, bacon and cheese, or other pizza toppings of your choice. Bake at 200°C for about 30 minutes until golden.

you may also like...

Chicken and Bacon Nuggets

Chicken and Bacon Nuggets

Slow-Roasted Tomatoes

Slow-Roasted Tomatoes

Horseradish Cream

Horseradish Cream

leave a comment

You must be logged in to add comments, click here to join.

21 comments

Hi there, Do you need to cook the chicken first? A friend of mine tried this recipe, she followed it correctly, but sadly the chicken was raw in the middle.
Bridgetf August 27, 2018
Any suggestions on making this dairy free? Sounds delicious 🤤
rachelxbates April 17, 2018
Hi have just made this for the first time and it tastes divine ,but pastry too dense ,I did make my own with parmesan
michelle64 July 21, 2017
Pie always comes out yummy and delicious! I did not need to cook chicken first
jasmincooks May 05, 2017
Hi, followed the recipe to the tee.. and have found I have well cooked pastry but raw chicken inside, is it my oven? What do I do??
Clare Hewett April 29, 2017
Can I use left over cooked chicken in the pie? Also is the crust just for the top or the top and the bottom?
MaggieSue December 08, 2016
Is it necessary to cook chicken before placing in pie?
jordynhall July 25, 2016
Hi there, how big a dish would I need if I want to double the recipe? Need to cater for 9 people. Thanks.
bk8 June 29, 2016
HI. I've made the sauce and let it go cold in the fridge. Do I pop the raw chicken into the cold sauce to bake?
Leanne April 09, 2016
Made this recipe few times and it was a great hit with everyone. Easy, fast and tasty. Thanks for sharing.
Berna March 26, 2016
i woud like the recipe that I saw on a french country table..it was leeks and check and cream and some kind of topping. with bread crumbs. thank you diana
dianamunzer December 20, 2015
Love cooking you're dishes and the family love eating them, this one is primo. Thanks
Brentus May 16, 2015
I just put 1 leek in and 3 rashens of bacon plus some chopped parsley, but the rest of the recipe was the same except I used flakey pastry... yummy !!!!
SylviaDuffus November 21, 2014
That's correct Blender - makes it super easy! Happy cooking!
admin August 16, 2014
Just double checking I don't cook the chicken before adding to the sauce? Thanks
Blender August 08, 2014
Hi Geestar, You can bake the pie and pop it in the freezer for later. Defrost and reheat until piping hot in the middle and the pastry is crisp. Hope this helps!
Annabel Langbein August 05, 2014
Delicious.... And so easy too!
Minny January 03, 2014
I made this pie last night and it was delicious .....will make it lots more
Reese December 01, 2013
I love making this pie. So delicious and so easy too. In summer we have it with a side salad and in winter with veges. The family love it all year round.
Minny October 26, 2013
Hello, this looks delicious. Was thinking of making for a friend post baby but want something she can freeze. Wondering if this would be suitable and if so would you freeze it before you bake it or after? Thanks
geestar October 01, 2013
Had this for dinner last night Delicious. Served up in ramekins with pastry on top. A new family favourite
Stacey Lee July 18, 2013
Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!