Creamy chicken, leek and mushroom pie

A hearty yet fresh meal perfect for the approach of Spring

Creamy Chicken, Leek and Mushroom Pie


  • Cream of mushroom soup 1 can, (400g)
  • Olive oil 2tbsp, for baking
  • Chicken breasts 2, diced
  • Leek 500g, washed and sliced
  • Carrots 200g, chopped
  • Button mushrooms 250g, sliced
  • Potatoes 200g, diced
  • Ready made filo pastry 4 sheets
  • Salt and pepper to taste


  • Step 1

    Preheat the oven to 200°C

  • Step 2

    Heat the olive oil in a deep pan, add chicken and brown on high heat

  • Step 3

    Add the carrots, potatoes and mushrooms to the pan and bake on high heat. Add the leeks 5 minutes later and cook until leeks are soft

  • Step 4

    Add the cream of chicken soup with a pinch of black pepper, simmer for 5 minutes

  • Step 5

    Pour into an ovenproof dish, then take the sheets of filo pastry and scrunch them on top of the filling until the dish is covered

  • Step 6

    Bake for 10 minutes or until the pastry is golden brown

Recipe courtesy of Heinz, which is celebrating its 110th anniversary in the UK in 2020