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Photo of Chicken, leek and mushroom pie by WW

Chicken, leek and mushroom pie

Total Time
1 hr 20 min
15 min
35 min
Chicken pie doesn't get easier than this. Just shred, mix and bake.


Skim milk

1½ cup(s), (375ml)


1½ tbs

Olive oil

1 tbs


1 whole, trimmed, thinly sliced


200 g, button variety, sliced

Cooked skinless chicken breast

250 g

Reduced-fat puff pastry

1 sheet(s), frozen, just thawed


  1. Place the milk in a small saucepan over medium heat and bring to a gentle simmer. Mix the cornfl our with 2 tablespoons of water in a small bowl until smooth. Stir into the milk. Cook, stirring, for 3-4 minutes or until the sauce thickens and comes to the boil. Set aside.
  2. Heat half the oil in a large frying pan over medium heat. Cook the leek, stirring, for 4 minutes or until soft. Set aside. Heat the remaining oil over medium-high heat. Cook the mushroom, stirring, for 2 minutes or until soft. Remove from the heat. Stir through the leek, sauce and chicken until combined. Season with salt and pepper. Divide between four 1-cup (250ml) capacity ovenproof ramekins. Place in the fridge to cool.
  3. Preheat oven to 200˚C. Cut the pastry sheet into 4 squares. Top each ramekin with pastry, pressing the edges with a fork to seal. Place on a baking tray. Bake for 20 minutes or until golden.


SERVING SUGGESTION: salad of mixed leaves.