Chicken-Leek-Mushroom Pie

Chicken Pie_2A crazy sugar rampage made me completely forget that there is such thing as a savory pie. Luckily, I’ve reach my limit with sugar and a memory of a hot delicious meat pie had dawned on me. I’m so glad it did, because this pie turned out absolutely magical. And it’s not only my bias opinion – there are people who can back me up, alright?! For the first time in my life I actually thought to myself that this is a recipe I wanna keep for years and bake it for every holiday. I wanna make it a part of a family tradition, so my kids would grow up associating their childhood with warm memories of friends-and-family gatherings and with aroma and taste of this particular pie.

Adapted from Bon Appétit Magazine

Chicken PieChicken Pie_4

Chicken-Leek-Mushroom Pie
Serves: 6
  • 3 slices bacon cut into ¼” pieces
  • 1.5 lb skinless, boneless chicken breasts or thighs
  • Kosher salt and freshly ground black pepper
  • 3 leeks, white and pale-green parts only, thinly sliced into rounds
  • ¾ lb mushrooms, cleaned and chopped
  • ¾ cup frozen green peas
  • 2 sprigs thyme, leaves stripped
  • 1 cup quartered pitted prunes
  • 4 tablespoons unsalted butter
  • ⅓ cup all-purpose flour, plus more
  • 2 cups low-sodium chicken broth
  • 1 recipe Basic Pie Crust
  • 1 large egg, beaten to blend
  1. Place a rack in lower third of oven and preheat the oven to 375°.
  2. Place a large skillet over medium-high and cook bacon, stirring often, until crisp. Transfer to a plate with a slotted spoon.
  3. Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10–12 minutes. Transfer to a plate.
  4. Add leeks to skillet, season with salt and pepper, and cook, stirring often, until start to softened, about 3-4 minutes. Add mushrooms and cook, stirring occasionally until they release water. Cover and cook until mushrooms are very soft, about 7 minutes. Then, add frozen peas, stir well to combine and cook for another 2-3 minutes. Transfer to a large bowl.
  5. Shred chicken and add to leeks/mushroom mixture along with thyme leaves, prunes, and and reserved bacon.
  6. Melt butter in a medium saucepan over medium-high heat. Whisk in ⅓ cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5–7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.
  7. Roll out 1 disk of dough on a lightly floured surface to a 14” round. Transfer to a 10” cast-iron skillet or a 9½”-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1” overhang. Spoon filling into skillet.
  8. Roll out second disk of dough to 11” round. Drape over filling and trim to a 1” overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with beaten egg.
  9. Bake until crust is golden brown, 50–60 minutes. Let pie cool slightly.


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  1. betty | le jus d'orange says:

    Your photos always slay me <3. Did I mention I'm so sad we didn't get to meet up while you were here?? On the other hand, I do visit the bay area frequently, so I'm sure we'll meet one day :). This looks so yummy, and I love the sentiment behind it.

    • Urban Kitchen Affair says:

      Oh, Betty, I cannot even begin to tell you how much your complements mean to me! Thank you. Always! <3 I am extremely upset too that we didn't get to meet in Boston. Moreover, I'm upset that now you are doing all these supercool workshops and I am not there to attend any of them :(. Please, do let me know, when you are in the area! Love,

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