• Email
  • Pin It

Smoked Chicken Mushroom and Leek Pie

Smoked Chicken Mushroom and Leek Pie


2 comments | Leave Comment

5 Ratings5 Ratings5 Ratings5 Ratings5 Ratings (5 Ratings)
Loading ... Loading ...


Smoked Chicken Mushroom and Leek Pie

Not knowing what lies beneath that lid of golden puff pastry allows pies to be wrapped up in their own mysterious delight. And this pie is no different in that it is not a boring old chicken and mushroom pie, but a taste sensation all of its own.


  • Ready Time : 0 min



  • 1 smoked chicken or leftover smoked turkey (+ 2 lbs)
  • 3 large leeks chopped (use the white of the leeks)
  • 1 onion, chopped
  • 2 Tbsp finely chopped fresh parsley
  • 2 cloves garlic, crushed
  • little oil for frying
  • 1 Tbsp cornstarch dissolved in 1/2 cup cold water
  • 10 oz. fresh mushrooms, sliced
  • 2 cups chicken stock or 2 chicken stock cubes dissolved in 2 cups boiling water
  • 1/2 - 3/4 cup non-dairy creamer
  • 1 lb roll frozen puff pastry
  • 1 egg yolk and 1 tbsp water, lightly beaten with a fork


1.  Preheat oven to 400 deg. F
2.  Debone the chicken/turkey and cut into bite-size pieces.
3.  Fry the leeks, onion, parsley and garlic in a little oil.
4.  While the vegetables are frying, dissolve the cornflour in the cup cold water.
5.  When the vegetables are soft, add the mushrooms and fry until most of the moisture evaporates.
6.  Add the stock, dissolved cornflour and non-dairy creamer and leave to simmer until  it thickens.
7.  Add the diced chicken/turkey and leave to heat through.
8.  Divide the pastry in half and roll it out, thin enough to line a pie dish with the one piece, and cover the pie when filled with the other.  (If preferred, make small, individual pies)
9.  Fill the lining with the chicken filling and cover with pastry.  Trim off the edges and paint the pastry lid with egg wash.  If you want to freeze the pie and  use it another day, place it in the freezer at this point.  When ready to use, defrost and bake.
10.  Bake at 350 Deg C for 30 – 45 minutes or until golden brown.
Serve with mashed potato and peas.

Remember, the meat and vegetables are already cooked;  all you’re doing is heating it through and baking the pastry.

About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




2 Responses to Smoked Chicken Mushroom and Leek Pie

  1. avatar says: Rachel

    Where can one find smoked chicken or turkey in Israel?

  2. Maybe try Chofetz Chaim in Yerushalayim, or Maadanei Habira. I would definitely call first. You may be able to find a friendly neighbor with a smoker who would be willing to help you out.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in