User Review
5 (1 vote)

Chicken, leek and mushroom pie

Our version of the classic chicken, leek and mushroom pie is low in calories, fat and salt. The chicken provides a good source of protein and the recipe contains two of your 5-a-day.

Serves 6

Prep Time 30 min

Cooking Time 1 hour 10 min


For the pastry

  • 225g wholemeal flour, plus extra for dusting
  • 1½tsp baking powder
  • 4tbsp olive oil

For the filling

  • Cooking oil spray
  • 2 leeks, sliced
  • 2 garlic cloves, chopped
  • 700g skinless chicken breasts, diced
  • 450g mushrooms, sliced
  • 2tbsp plain flour
  • 200ml very low salt chicken stock
  • 125g low-fat soured cream (we used Yeo Valley)
  • 2tbsp dijon mustard
  • Good grating nutmeg
  • 2tbsp skimmed milk
  • 500g green beans


  1. To make the pastry, combine the wholemeal flour with the baking powder, then add the olive oil slowly and mix through. Add 6–7tbsp cold water, a little at a time, and keep mixing until the mixture clumps together (it’s easiest to do this in a food processor, if you have one).
  2. Transfer the dough to a floured surface. Flour your hands, then form the dough into a ball. Knead it gently until just smooth, then flatten slightly into a disc and wrap in clingfilm. Chill for 10–15 min.
  3. While the pastry is chilling, heat the oven to 190°C/fan 170°C/gas 5 and prepare the filling. Spray a large non-stick frying pan with oil and set over a medium-high heat. Add the leeks, garlic and chicken, then cook for 5–6 min. Add the mushrooms and cook for 5 min or until golden. Sprinkle in the plain flour and stir well. Gradually add the stock, stirring continuously until the sauce thickens, then simmer for 5 min. Remove the pan from the heat and stir in the soured cream, mustard and nutmeg. Season with black pepper, then spoon the filling into a 27cm round pie dish or a 1.5 litre (approx) baking dish.
  4. Transfer the chilled pastry to a clean, lightly floured surface and roll out into a large round to cover the pie (or the shape of the dish you are using). Cover the filling with the pastry, trimming off any excess to fit. Score with a sharp knife, making 2 or 3 small slits in the centre to let the steam escape. Brush the pastry with the milk and bake for 50 min or until golden.
  5. Remove the pie from the oven and leave to cool for 5 min. Meanwhile, steam the green beans, then serve with the pie.

Nutrition per serving

Read more on how we calculate nutrition.
398kcal 38.4g 11.5g 2.1g 9.3g 6.1g 0.9g 124mg 37.1g 3.6mg

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