Waitrose and Partners
Organic chicken, leek & mushroom puff pie

Organic chicken, leek & mushroom puff pie

Who doesn't love a classic chicken pie? This recipe is the only one you'll ever need: rich, creamy and indulgent in equal measure, this pie is the perfect autumnal recipe to warm you up from the inside.

3.5 out of 5 stars(3) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp olive oil
  • 12 Waitrose Duchy Organic Boneless Chicken Thigh Fillets, cut into chunks
  • 50g Waitrose Duchy Organic Butter
  • 2 Waitrose Duchy Organic Leeks, sliced
  • 250g Waitrose Duchy Organic Chestnut Mushrooms, quartered
  • 1 tsp dried tarragon
  • 50g Waitrose Duchy Organic Plain Flour, plus extra for rolling
  • 150ml organic dry white wine
  • 350ml Waitrose Duchy Organic Whole Milk
  • 500g puff pastry
  • 1 Waitrose Duchy Organic Medium Free Range Egg, lightly beaten


  1. Preheat the oven to 180°C, gas mark 4. Warm the oil in a large non-stick frying pan over a medium heat. Cook the chicken for 4-5 minutes in batches. Remove and set aside.

  2. Add the butter, leeks, mushrooms and tarragon to the pan and cook for 5 minutes. Add the flour and stir for 1 minute. Add the wine gradually, then slowly stir in the milk. Cook for 3 minutes or until thickened then season. Remove from the heat and stir the chicken and any juices into the sauce. Leave to cool. Spoon into a 1.5-litre lipped pie dish.

  3. Roll out the pastry on a floured surface until just larger than the dish then trim the edge with a knife. Brush the edge of the dish with egg and stick on the pastry off-cuts. Brush with more egg then lay the pastry sheet over the dish and press the edges together. Trim the edge again and make 2 small holes in the centre for steam to escape then brush all over with egg.

  4. Bake for 35-40 minutes until piping hot. Delicious with seasonal salad or vegetables.


Typical values per serving when made using specific products in recipe


3,190kJ/ 765kcals



Saturated Fat












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