Chicken, Leek & Mushroom Pie

This is the perfect recipe to use up that leftover chicken from your weekend roast!
A pie is also a great way to make meat go that little bit further when feeding the whole family. This recipe is so simple to make and it’s quick enough to be cooked-up mid-week.
There’s no need to faff about with making your own pastry either as a sheet of Jus-Rol’s puff pastry fits perfectly on top, and with enough to create this impressive lattice effect too!

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Bake Level
Easy
Serves
1 large pie
Prep time
15 mins
Bake time
35 mins
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Chicken Leek Mushroom pie recipe

Method

Baker’s Mode (Keep Screen Awake)

Nutrition estimate

1 slice

  • Calories 400 kcal
  • Fat 25.0 g
  • Saturated fat 10.0 g
  • Carbohydrates 30.0 g
  • Sugars 2.0 g
  • Fibre 3.0 g
  • Protein 20.0 g

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
What oven temperature is best for puff pastry?
A hot oven—often around 200°C or higher for the first part of baking—helps rapid steam generation. Some recipes reduce heat partway through so the inside cooks without burning the top.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
Jus Rol Puff Pastry Angle 320g Carton Shadow
320g

Made with Chilled Puff Pastry Sheets

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