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creamy mushroom pie
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5 from 2 votes

Mushroom Pie Recipe

A creamy mixture of leeks and mushrooms topped with a crispy, golden handmade pie crust.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: british, English
Diet: Halal, Vegetarian
Servings: 4 portions
Calories: 518kcal
Author: Ayla Clulee


For the Shortcrust Pastry

  • 115 g unsalted butter  (diced and cold)
  • 160  g all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 60 ml water (very cold)
  • 1 egg yolk (for egg wash)

For the Mushroom Filling

  • 30 g butter
  • 450 g chestnut mushrooms or button mushrooms (roughly sliced)
  • 300 g leeks (sliced and washed)
  • 2 loved garlic (minced)
  • 1 carrot (peeled and sliced)
  • 15 g dried porcini mushroom (soaked in 250 ml boiling water for 20 minutes and chopped)
  • 30 g plain flour
  • 200 ml semi-skimmed or full-fat milk
  • 4 sprigs fresh thyme (only leaves - chopped)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ¼ teaspoon chilli flakes (optional)


Preparing the Shortcrust Pastry

  • Sift the flour into a large bowl and add the salt, sugar, and diced butter.
  • Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs.
  • Add the water gradually just enough to make a firm dough.
  • Knead the dough briefly on a floured surface and turn it into a ball.
  • Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.

Preparing the Mushroom Filling

  • Soak dried porcini in 250ml boiling water for 15 minutes.
  • Spoon out the porcini mushrooms, roughly chop and keep the liquid for cooking the pie filling. Set them aside until needed.
  • Melt the butter in a large pan or wok on medium heat and then add the leeks.
  • Sauté the leeks for a few minutes, until slightly softened.
  • Turn the heat up and then add the mushrooms to the pan, sauté until softened and released their juices.
  • Add the carrots along with the garlic and cook for a few minutes, until the liquid from the mushrooms has evaporated.
  • Sprinkle on the flour and then add the porcini mushrooms. Cook for a minute, stirring continuously.
  • Pour in the milk and the soaking liquid from the mushrooms stirring all the time to avoid lumps, continue to cook for a few minutes, until bubbling and the sauce has thickened. 
  • Add the thyme, salt, freshly ground black pepper and chilli flakes (if using) to finish the filling off.
  • Transfer the filling to a 25 cm (10") diameter pie dish and let it cool down to room temperature before assembling your pie.

Assembling the Mushroom Pie

  • When the filling is cooled down to room temperature, take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
  • Preheat your oven to 180°C (fan oven).
  • On a lightly floured surface, roll out the pastry slightly larger than the pie dish.
  • Cover the top of the pie dish with the pastry and trim off any excess with a knife.
  • Crimp the edge of the pastry along the rim of the dish using your thumb to seal the mixture. 
  • Make some decorations from the leftover pastry using a small knife or small cookie cutters if you want a fancy-looking pie.
  • Brush the pastry with egg wash and make a hole in the middle to let the steam out while cooking.
  • Cook your pie in the oven for about 25 minutes or until the pastry is golden brown.
  • Allow the pie to cool slightly before serving.


Calories: 518kcal | Carbohydrates: 59g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 944mg | Potassium: 756mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4731IU | Vitamin C: 14mg | Calcium: 149mg | Iron: 5mg