Shaun Rankin's chicken, leek and mushroom plate pie recipe

Shaun Rankin / 01 March 2014

This classic chicken, leek and mushroom pie recipe is a tasty and easy way to use up leftover roast chicken.

Cooking time

1 hour 15 minutes




  • 400g of roast chicken, diced or in pieces
  • 100g of leek, washed, trimmed and sliced
  • 115g of chestnut mushrooms
  • 400ml of chicken stock
  • 300ml of double cream
  • 1 tbsp of olive oil
  • 1 tbsp of tarragon, roughly chopped
  • 350g of sheet of puff pastry
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 egg, beaten

You will need

  • 23cm deep pie plate


Preheat the oven to 200°C/gas mark 6.

Heat the olive oil in a large saucepan over a medium heat, before adding the leeks. Allow to cook for 1 minute.

Add the mushroom and cook for a further minute.

Next, add the chicken stock and double cream to the pan and stir. Bring to the boil and reduce the liquid until it starts to thicken.

Add the cooked chicken and tarragon, and season well with salt and pepper. Stir well.

Once the chicken has heated through, set aside from the hob and spoon the mixture into your pie plate. Fill to the top.

Cut you pastry to the size of the dish, and lay it over the filling. Cut around the edge, removing any excess, before crimping the pastry at the edges to make sure your pie is well sealed.

Glaze the pastry by brushing with a beaten egg.

Bake your pie in the oven for 30 minutes, or until the pastry is cooked and is a golden brown colour.

Remove from the oven, slice and serve.

Recipe courtesy of Great British Chefs. Visit their site for more great pie recipes.

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