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This seriously delicious homemade chicken pot pie loaded with mushrooms and leeks, topped with a flaky spelt flour pastry and fresh thyme, is the perfect comforting meal to enjoy on a cold and wintry night.
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5 from 1 vote

Mushroom Leek Chicken Pot Pie

This seriously delicious homemade chicken pot pie loaded with mushrooms and leeks, topped with a flaky spelt flour pastry and fresh thyme, is the perfect comforting meal to enjoy on a cold and wintry night. 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course

Ingredients

Crust

  • 1 ½ cup light spelt flour
  • ½ tsp sea salt
  • ½ cup chilled unsalted butter
  • 3 tbsp ice water

Filling

  • 2 tbsp extra virgin olive oil
  • 600 g chicken thighs roughly 6 thighs, diced
  • 1 large leek sliced*
  • 1 small onion diced
  • 3 clove garlic diced
  • 3 sprigs of thyme leaves only
  • ½ tsp onion powder
  • ½ tsp sage
  • ½ tsp chili flakes
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ⅛ tsp nutmeg
  • 227 g cremini mushrooms sliced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • ½ cup white wine red wine or beer
  • 3 tbsp arrowroot flour
  • 1 ¾ cups low sodium chicken stock.
  • 2 tsp dijon mustard
  • 1 bay leaf

Instructions

For the Crust

  • In a food processor, add the spelt flour and salt and process for 2 to 3 seconds. Add the butter and process for 10 to 15 seconds, or until crumbly texture. Add the water 1 tablespoon at a time to the flour and butter mixture and process until dough forms into a ball, about 15 seconds. On a well floured surface, knead the dough a couple of times and shape into a ball. Wrap and place in the fridge to chill while you prepare the pie filling.

For the Filling

  • In a large pot, heat the olive oil on medium heat. Add the chicken and brown for 5 to 7 minutes on medium high heat, or until the chicken is browned. Add the thyme, onion powder, sage, chili flakes, salt, pepper and nutmeg and cook for 1 to 2 minutes until fragrant.
  • Add the leeks, onions and garlic and cook for 2 minutes. Add the carrots, celery, mushrooms and wine, cook for 6 to 8 minutes until veggies are tender.
  • Sprinkle in the arrowroot flour, stir continuously and cook for 2 minutes. Add the chicken stock, mustard and bayleaf. Stir, bring to a boil, then lower heat to medium-low and simmer for 10 minutes, stirring occasionally.
  • Preheat the oven to 375℉.
  • Transfer the filling into a lightly greased 11 X 8 inch baking dish and don’t forget to remove the bay leaf.
  • Remove the dough from the fridge, and on a well floured surface, roll the dough out into a rectangle/oval shape (or the shape of your casserole dish) large enough to cover the pie entirely. Gently transfer the dough on top of the pie and press the pastry against the rim of the pie dish. Prick or make incisions in the crust to allow steam to escape.
  • Sprinkle with fresh thyme leaves and bake for 20 to 25 minutes, until top is golden.Optional, you can even broil it for the last 3-5 minutes for that perfect golden brown top. Let the pie cool on a wire rack for about 10 minutes before serving. Store any leftovers in an airtight container, or simply cover the casserole dish you baked it in, and store in the fridge for up to 3 days.

Notes

*To prepare the leek, trim off the root and coarse dark green top. Then, cut the leek lengthways and wash under running water, making sure you get in between all the layers to get any soil or dirt trapped inside.