One Pan Chicken, Leek & Mushroom Pie Recipe

A rich, creamy chicken pie with leek, mushroom, and a golden puff pastry lid — all made in one pan. Proper comfort food that's easier than it looks and impressive enough to serve to guests.

Ingredients

• 4 medium chicken breasts, diced
• 2 celery stalks, diced
• 1 leek, finely sliced
• 3 shallots, finely diced
• 150g chestnut mushrooms, diced
• 40g salted butter
• 4 garlic cloves, minced
• 1 small bunch of fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3 tbsp plain flour
• 600ml chicken stock
• 60ml single cream
• 50g frozen peas
• 1 sheet of puff pastry
• 1 egg, beaten

Steps

1. Heat some oil to medium-high heat in an oven safe pan or pot. Add the chicken, season well. Remove from the pan once browned but not fully cooked through. Preheat the oven to 180°C.
2. Add the celery, leek and onion to the pan with the butter and cook until the onion is translucent and the leeks have softened. Add the garlic and mushrooms. Cook for a few more minutes then add the herbs and flour. Cook the flour out for 1-2 minutes, stirring frequently so it doesn't burn.
3. Add the chicken stock and mix well. Add the chicken back into the pan and stir in the cream gradually. Simmer for a few minutes until the sauce has thickened, then add the frozen peas and cook for 3-4 more minutes.
4. Cut the puff pastry if necessary and lay on top of the filling to create a sealed lid. Brush the top with the egg and place into the oven for 20-25 minutes until golden brown and bubbling. Garnish with freshly chopped parsley.