John Torode Chicken Leek and Mushroom Pie Recipe

John Torode’s Chicken, Leek, and Mushroom Pie is a comforting, savory dish featuring tender chicken, sautéed leeks, and earthy mushrooms in a creamy sauce, all encased in a golden, flaky pastry. This classic pie is perfect for cozy evenings and hearty family meals, offering layers of flavors and textures that make it irresistibly delicious.

What is John Torode Chicken, Leek, and Mushroom Pie?

John Torode’s Chicken, Leek, and Mushroom Pie is a classic British-style pie filled with a creamy mixture of chicken, leeks, and mushrooms, often seasoned with fresh herbs. It’s topped with a buttery puff pastry or shortcrust pastry, creating a perfect balance of creamy filling and flaky crust.

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Why You Should Try This Recipe

• Comforting and Satisfying: Ideal for cold evenings or family dinners.
• Rich, Creamy Filling: Combines flavors of chicken, mushrooms, and leeks in a luscious sauce.
• Easy to Make: Straightforward steps with classic ingredients.
• Customizable Toppings: Use puff pastry for a light topping or shortcrust for a buttery flavor.
• Great for Leftovers: Perfect for next-day lunches or reheating.

Ingredients Needed to Make John Torode Chicken, Leek, and Mushroom Pie

For the Filling

• 400g Chicken Thighs or Breasts (cut into bite-sized pieces): Provides tender, juicy chicken for the filling.
• 2 tbsp Olive Oil: For sautéing the chicken and vegetables.
• 2 Leeks (washed and sliced): Add a mild, sweet onion flavor.
• 200g Mushrooms (sliced): Adds an earthy taste to the filling.
• 2 Garlic Cloves (minced): Enhances the savory flavor.
• 1 tbsp Fresh Thyme (or 1 tsp dried thyme): Adds a herby aroma.
• 100ml White Wine (optional): Adds depth of flavor to the sauce.
• 250ml Chicken Stock: Adds moisture and flavor to the filling.
• 100ml Double Cream: Creates a creamy, rich texture.
• 1 tbsp Cornflour (mixed with a little water): Helps thicken the sauce.
• Salt and Pepper (to taste): For seasoning.

For the Pastry

• 1 Sheet of Puff Pastry or Shortcrust Pastry: A ready-made sheet is ideal for convenience.
• 1 Egg (beaten): For egg wash, create a golden finish on the pastry.

Instructions to Make John Torode Chicken, Leek, and Mushroom Pie

Step 1. Sauté the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes, or until golden brown. Remove the chicken from the pan and set it aside.

Step 2. Cook the Vegetables

In the same skillet, add the remaining olive oil, then add the sliced leeks, mushrooms, and garlic. Sauté for 5-6 minutes until the vegetables are soft and fragrant.

Step 3. Add Wine and Herbs

Pour in the white wine (if using) and sprinkle with fresh thyme. Let the wine simmer for 1-2 minutes, allowing the alcohol to evaporate and the flavors to meld.

Step 4. Make the Creamy Filling

Add the chicken stock and bring to a simmer. Return the chicken to the skillet, then pour in the double cream. Mix the cornflour with a little water to make a slurry, and stir it into the sauce to thicken. Let the mixture simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.

Step 5. Transfer the Filling to the Baking Dish

Pour the chicken, leek, and mushroom mixture into a baking dish, spreading it evenly.

Step 6. Top with Pastry

Preheat your oven to 200°C (180°C fan) or 400°F. Roll out the pastry and lay it over the filling. Trim the edges and press down to seal. Brush the top with the beaten egg to create a golden finish. Cut a few slits in the pastry to allow steam to escape.

Step 7. Bake the Pie

Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.

Step 8. Serve and Enjoy

Let the pie cool slightly, then serve warm. This pie is perfect with mashed potatoes, green beans, or a simple side salad.

What Goes Well With John Torode Chicken, Leek, and Mushroom Pie

• Mashed Potatoes – Complements the creamy filling.
• Steamed Green Beans – Adds a fresh, crunchy contrast.
• Roasted Root Vegetables – Pairs well with the earthy mushroom flavors.
• Buttered Peas – A classic side for British pies.
• Crispy Salad – Adds a light, fresh element to balance the richness.

Expert Tips for Making the Best Chicken, Leek, and Mushroom Pie

For the best results, follow these tips:

• Use Thighs for Extra Juiciness – Chicken thighs stay tender and moist in the filling.
• Blind Bake the Pastry Base – If using a bottom layer, bake it lightly first to keep it from getting soggy.
• Let the Filling Cool – Slightly cooling the filling before topping with pastry prevents a soggy crust.
• Brush generously with Egg Wash – This helps the pastry turn golden brown and glossy.
• Avoid Overfilling – Too much filling can cause the pastry to leak; and leave space for the crust to puff.

Easy Variations of John Torode Chicken, Leek, and Mushroom Pie

Try these variations to change up the flavors:

• Add Bacon – Adds a smoky, savory depth.
• Use Different Herbs – Rosemary or sage can be used for a different flavor.
• Add Spinach – Stir in fresh spinach for extra color and nutrition.
• Make It Dairy-Free – Replace cream with coconut milk for a unique twist.
• Add Dijon Mustard – Stir in a teaspoon for a subtle tang.

Best Practices to Store John Torode Chicken, Leek, and Mushroom Pie

• Refrigerate Leftovers – Store in an airtight container for up to 3 days.
• Freeze for Longer Storage – Freeze the baked pie for up to 2 months.
• Thaw in the Fridge Overnight – If frozen, thaw overnight before reheating.

Best Practices to Reheat John Torode Chicken, Leek, and Mushroom Pie

• Oven Reheat – Reheat in a 180°C (350°F) oven for 15-20 minutes, covering with foil if needed to avoid over-browning.
• Microwave Reheat – Heat individual portions in the microwave, but note the pastry may lose its crispiness.
• Add Extra Stock – If the filling is dry, add a splash of chicken stock while reheating.

How Can I Make John Torode Chicken, Leek, and Mushroom Pie Healthier?

• Use Low-Fat Cream or Milk – For a lighter filling, substitute double cream with half-and-half or milk.
• Reduce Pastry – Make it a pot pie with just a top crust to cut down on calories.
• Add More Veggies – Include extra mushrooms, peas, or carrots for added nutrients.
• Use Olive Oil Instead of Butter – For sautéing vegetables, use olive oil for a healthier fat.
• Serve with a Salad – Pair with a green salad instead of starchy sides.

Nutrition Value (per serving)

• Calories: 480
• Carbohydrates: 30g
• Protein: 24g
• Fat: 28g
• Fiber: 3g
• Sugar: 4g

FAQs

Can I Make John Torode Chicken, Leek, and Mushroom Pie Ahead of Time?

Yes, you can make this pie ahead of time. Prepare the filling and store it in the fridge for up to 2 days. When ready to bake, add the pastry on top and bake as directed. This ensures the crust stays flaky and crisp.

How Do I Prevent the Pastry from Becoming Soggy?

To keep the pastry from getting soggy, allow the filling to cool slightly before adding the pastry. You can also blind-bake a bottom crust briefly before adding the filling or keep the pastry as a top crust only.

Can I Use Store-Bought Pastry for This Pie?

Yes, store-bought puff pastry or shortcrust pastry works well and saves time. Make sure it’s thawed properly before using, and follow package instructions for the best results.

Can I Freeze Chicken, Leek, and Mushroom Pie?

Yes, you can freeze the pie after baking. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months, and reheat in the oven until warmed through for best results.

Final Words

John Torode’s Chicken, Leek, and Mushroom Pie is a comforting, satisfying dish that’s ideal for family dinners or cozy nights. The creamy, flavorful filling paired with flaky pastry makes this pie a classic that’s hard to resist. Serve it with your favorite sides and enjoy a taste of British comfort food at its best!

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