Few things feel more comforting than a homemade pie bubbling away in the oven, filling the kitchen with the aroma of buttery pastry, tender chicken, and rich, savory gravy. This creamy chicken, mushroom, and vegetable pie captures everything I love about cozy home cooking. The golden, crisp crust gives way to a velvety filling brimming with roasted chicken, earthy mushrooms, and tender vegetables in a creamy sauce. Every bite tastes like warmth, care, and comfort — perfect for Sunday dinners or any time I want something hearty and special.
Why You’ll Love This Recipe
I make every element from scratch, from the roasted chicken to the flaky, buttery pastry.
It’s the ultimate comfort meal that feels like a warm hug after a long day.
The creamy, savory filling made with leeks, mushrooms, and herbs is deeply flavorful.
It’s make-ahead friendly — I often prepare the filling and pastry the day before.
It looks impressive on the table with its golden top and bubbling filling.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chicken filling
4½ pounds whole chicken, preferably free-range
Small bunch fresh thyme
1 lemon, pierced with a skewer
4 bay leaves
3 tablespoons unsalted butter, divided
1 large onion, halved and sliced
2 cups mushrooms, cleaned and sliced
2 cups leeks, trimmed and sliced
5 cups chicken stock (preferably homemade)
1½ cups cooked turkey or chicken strips
1 cup green peas, thawed if frozen
2 tablespoons chopped fresh parsley
¾ cup all-purpose flour
1–2 tablespoons heavy cream
1 large egg yolk
Salt and freshly ground black pepper, to taste
For the quick flaky pastry
2 sticks (1 cup) cold unsalted butter, plus extra for greasing
2¾ cups all-purpose flour, plus extra for dusting
¾ teaspoon fine sea salt
9–10 tablespoons ice-cold water
Directions
I start by roasting the chicken. I preheat the oven to 400°F (200°C), pat the chicken dry, and stuff it with thyme, lemon, and bay leaves. After rubbing it with butter, I roast it over a bed of onions until golden and tender.
While it roasts, I prepare the pastry. I grate frozen butter into flour and salt, gently mixing with ice-cold water until a soft dough forms. I chill it for at least an hour.
I sauté leeks and mushrooms in butter until lightly golden, then let them cool.
I remove the chicken meat, simmer the bones and herbs in stock for half an hour, then strain the liquid.
In the roasting pan, I whisk flour into the drippings, add the stock gradually, and cook until thickened. I stir in cream, season well, then pour it over the chicken, leeks, mushrooms, peas, and parsley. I chill the filling completely.
I roll out two-thirds of the pastry, line a buttered pie dish, and spoon in the filling. After brushing the edge with egg yolk, I top it with the remaining pastry, crimp the edges, and cut a steam slit in the center.
I bake it at 375°F (190°C) for 50–60 minutes until golden brown and crisp. After resting it for 10 minutes, it’s ready to serve.
Servings And Timing
This recipe makes 6 to 8 generous servings.
Prep Time: 45 minutes
Cook Time: 1 hour 50 minutes
Cooling & Assembly: 1 hour
Total Time: About 3 hours 35 minutes
Variations
I sometimes make it lighter by using half-and-half instead of cream.
For extra vegetables, I like adding carrots, parsnips, or spinach.
A gluten-free version works with gluten-free flour in both pastry and gravy.
For dairy-free, I use vegan butter and coconut cream.
For a vegetarian twist, I swap chicken for roasted root vegetables and use vegetable stock.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 350°F (175°C) until hot and crisp again. If freezing, I wrap an unbaked pie tightly and freeze for up to 3 months. When ready, I bake it straight from frozen, adding extra baking time.
FAQs
Can I use store-bought pastry?
Yes, I sometimes use store-bought all-butter puff pastry when I’m short on time. It still turns out delicious.
Can I use boneless chicken instead of a whole bird?
Absolutely. Boneless, skinless chicken thighs work well and save time — I just adjust the roasting time.
What if my gravy turns out too thin?
I simmer it longer to reduce or whisk in a teaspoon of flour mixed with water to thicken it.
Can I make individual pies?
Yes, I divide the filling among small pie dishes or ramekins and bake for about 30–35 minutes.
How do I make the crust extra flaky?
I always keep the butter and dough cold. The colder the butter, the flakier the crust.
Conclusion
This creamy chicken, mushroom, and vegetable pie with flaky pastry is everything I want in a homemade comfort dish — warm, rich, and full of love. The buttery crust and creamy filling make every bite satisfying and cozy. I take my time with each step because every detail builds flavor and texture. Whether for family gatherings or a quiet evening at home, this pie always feels like a special occasion waiting to happen.
This Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry is a comforting and elegant dish featuring roasted chicken, savory vegetables, and a rich creamy sauce encased in a homemade buttery crust—perfect for cozy dinners or special occasions.
Total Time:3 hours 35 minutes
Yield:6 to 8 servings
Ingredients
4½ pounds whole chicken, preferably free-range
Small bunch fresh thyme
1 lemon, pierced with a skewer
4 bay leaves
3 tablespoons unsalted butter, divided
1 large onion, halved and sliced
2 cups mushrooms, cleaned and sliced
2 cups leeks, trimmed and sliced
5 cups chicken stock (preferably homemade)
1½ cups cooked turkey or chicken strips
1 cup green peas, thawed if frozen
2 tablespoons chopped fresh parsley
¾ cup all-purpose flour
1–2 tablespoons heavy cream
1 large egg yolk
Salt and freshly ground black pepper, to taste
2 sticks (1 cup) cold unsalted butter, plus extra for greasing
2¾ cups all-purpose flour, plus extra for dusting
¾ teaspoon fine sea salt
9–10 tablespoons ice-cold water
Instructions
Preheat oven to 400°F (200°C). Pat chicken dry and stuff with thyme, lemon, and bay leaves. Rub with butter and roast over a bed of onions until golden and tender.
For the pastry, grate frozen butter into flour and salt. Mix with ice-cold water until a soft dough forms. Chill for at least 1 hour.
Sauté leeks and mushrooms in butter until golden. Let cool.
Remove chicken meat and simmer bones and herbs in stock for 30 minutes. Strain the liquid.
Whisk flour into the roasting pan drippings, gradually add stock, and cook until thickened. Stir in cream and season. Pour over chicken, mushrooms, leeks, peas, and parsley. Chill completely.
Roll out two-thirds of the pastry and line a buttered pie dish. Spoon in filling. Brush edges with egg yolk, top with remaining pastry, crimp edges, and cut a steam slit.
Bake at 375°F (190°C) for 50–60 minutes until golden. Let rest 10 minutes before serving.
Notes
Use boneless chicken thighs for a quicker version.
Store-bought puff pastry works well in a pinch.
Add extra vegetables like carrots or spinach for more variety.
Make individual pies by dividing filling into ramekins and baking for 30–35 minutes.
Ensure butter and dough stay cold for the flakiest pastry.
