Individual chicken and mushroom pot pies

Ingredients

• 400 g (14 oz; about 2 large fillets)chicken breast fillets
• 320 g (11 oz)puff pastry
• 1 largeleek
• 150 g (5 oz)mushrooms
• 60 g (2 oz)butter
• 20 g (2 tablespoons)plain flour
• 240 ml (1 cup)chicken stock
• 120 ml (½ cup)double cream
• to tastesalt and black pepper
• 15 g (2 tablespoons)cornflour
• as neededsunflower oil
• 1 smallegg, beaten

Instructions

1. 1

   Coat the chicken

   Cut the chicken into 2.5 cm (1-inch) cubes. Season the cornflour with a little salt and black pepper, then coat the chicken pieces in it.

2. 2

   Prepare the vegetables

   Wipe the mushrooms with a damp cloth or paper towel and cut them into halves or quarters. Rinse the leek to remove any grit, halve it lengthways, then cut it into 1.25 cm (½-inch) half-moons.

3. 3

   Melt the butter

   Melt the butter in a frying pan over a medium heat, then add the leek and mushrooms.

4. 4

   Soften the vegetables

   Cook the leek and mushrooms over a medium heat for about 5 minutes, stirring, until the leek softens and the mushrooms release their moisture.

5. 5

   Add the flour

   Take the pan off the heat and stir in the flour. Transfer the vegetables to a plate while you cook the chicken.

6. 6

   Brown the chicken

   Wipe the pan with paper towel and add 2 tablespoons of sunflower oil. Fry the chicken over a moderate to high heat until it begins to brown slightly; it will finish cooking in the oven.

7. 7

   Add the stock

   Return the leek and mushrooms to the pan and stir in the stock. Bring it to the boil, stirring until the mixture starts to thicken.

8. 8

   Stir in the cream

   Mix in the cream, taste the filling and add more salt and pepper if needed.

9. 9

   Cool the filling

   Set the filling aside to cool before assembling the pies.

10. 10

    Heat the oven

    Preheat the oven to 200°C (400°F).

11. 11

    Fill the dishes

    Divide the cooled filling evenly between four baking dishes.

12. 12

    Divide the pastry

    Unroll the puff pastry and cut it into four equal pieces, each large enough to cover a pie.

13. 13

    Top the pies

    Lay a piece of pastry over each pie and press its edges against the sides of the dish with a fork. Brush the pastry with the beaten egg and, if you like, score a pattern into it with the back of a knife.

14. 14

    Bake until golden

    Bake in the preheated oven at 200°C (400°F) for 20–25 minutes, until the pastry has risen and turned golden.

What are chicken and mushroom pot pies?

A pot pie is a savoury filling baked beneath a pastry topping. This British-inspired version pairs chicken and mushrooms with leek in a creamy sauce, then portions the filling into individual dishes.

The method builds flavour in the pan before baking: the vegetables soften first, the chicken gets a light browning, and stock and cream bring everything together under flaky pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 797 calories, 30g protein, 48g carbs, 54g fat.

The pastry and flour provide much of the carbohydrates, while butter, cream and pastry contribute most of the fat. Chicken supplies the protein, with smaller amounts also coming from the other ingredients. Pair a pie with green vegetables or salad to add a fresh contrast to the rich filling.

The filling ingredients

Chicken: Breast fillets are cut into small cubes so they fit easily into the individual pies. The cornflour coating seasons the pieces and helps give them a light coating as they fry.

Leek and mushrooms: Rinsing the leek thoroughly removes grit from between its layers. Wiping the mushrooms rather than soaking them keeps the preparation simple.

Cream and stock: Stock provides the savoury base, while double cream makes the sauce rich. Plain flour is stirred into the softened vegetables before the liquid is added to help thicken the filling.

Build a thick sauce

Flour first: Take the pan off the heat before stirring the flour into the cooked leek and mushrooms. Once the stock goes in, stir as it comes to the boil and begins to thicken.

Cream last: Add the cream after the stock mixture has started thickening, then taste and adjust the seasoning. Let the filling cool before assembling so it is easier to divide between the dishes.

Cook the chicken gently

Light browning: The chicken only needs to start browning in the pan; the oven finishes cooking it. Avoid waiting for it to cook completely at this stage.

Even pieces: Cutting the chicken into similarly sized cubes helps the pieces cook at a similar rate. Stir them into the sauce before portioning the filling.

Get crisp, golden pastry

Cover each pie: Cut the pastry into pieces large enough to cover the individual dishes, then press the edges down with a fork. The egg wash helps the pastry colour as it bakes.

Check the finish: Bake at 200°C for 20–25 minutes, looking for risen, golden pastry. The filling should be hot beneath the lid.

Timing and serving

The recipe takes about 50 minutes in total, including the 20–25-minute bake. Allow time for the filling to cool before you divide it between the dishes.

Serve the pies hot, with a simple green vegetable or salad alongside. Keep the side straightforward so it complements the creamy filling and crisp pastry.

Recipe notes & tips

• Rinse the leek carefully between its layers to remove trapped grit.
• Cut the chicken into evenly sized cubes for more consistent cooking.
• Stir the flour into the vegetables off the heat before adding the stock.
• Let the filling cool before dividing it between the baking dishes.
• Use a fork to secure the pastry edges against each dish.
• Brush the pastry evenly with beaten egg for a golden finish.

Variations

• Use thigh meat: Cut boneless chicken thighs into cubes in place of the breast fillets.
• Add herbs: Stir chopped thyme into the filling for an aromatic note.
• Try mixed mushrooms: Use a mixture of mushroom varieties for a different flavour.
• Include peas: Stir peas into the sauce before dividing the filling between the dishes.
• Make one large pie: Bake the filling under one pastry lid in a single suitable dish.

Common mistakes to avoid

• Skipping the leek rinse: Grit can remain between the layers, so rinse it thoroughly before slicing.
• Overcooking the chicken in the pan: It will cook further in the oven, so fry only until it begins to brown.
• Adding stock before the flour: Stir the flour into the vegetables first to help the sauce thicken.
• Filling the pies while hot: Cool the filling before portioning it into the dishes.
• Loose pastry edges: Press the pastry against the dish with a fork to secure the cover.
• Removing the pies too early: Bake until the pastry is risen and golden, allowing 20–25 minutes.

How to store

Refrigerate leftover pies in covered containers and eat within 2 days. Reheat in an oven until piping hot throughout; the pastry may soften after storage.

Frequently asked questions