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Chicken, leek & mushroom Jalousie


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Remove the skin from the chicken and shred the meat. Set aside. 
  • Then heat a little oil and butter in a large heavy-bottomed pan and gently sauté the leeks and mushrooms with plenty of salt and pepper until reasonably tender, stirring now and again. 
  • Add the flour and cook until well combined, continually stirring. 
  • Then add 2 cups stock with 1 cup cream. Mix well and gently cook until thick and fragrant, adding more stock and cream if drying out. 
  • Add the chicken and parsley. Mix well and briefly cook. 
  • Then beat the egg and milk together until incorporated. 
  • Place a pastry sheet on a large lightly oiled baking tray and spread half the chicken mixture on top, leaving a decent edge all round. 
  • Paint the pastry edges with egg wash and place another pastry sheet on top. Press down the sides and make even cuts in the pastry with a sharp knife, being careful not to cut the pastry right through. Then generously brush all over with more egg wash and cook in the oven for about 20 mins until golden. Repeat the process with the remaining filling and pastry. 
  • Serve with a simple salad on the side.


  • 1 small bought cooked BBQ chicken
  • olive oil
  • a knob of butter (optional)
  • 2 leeks, halved lengthways, washed very well & finely sliced
  • 12 button mushrooms, quartered
  • sea salt & freshly ground pepper
  • 2 tbsp plain flour
  • 2½ cups chicken stock
  • 1 cup cream
  • 2 tbsp chopped fresh parsley
  • 1 egg
  • ¼ cup milk
  • olive oil spray
  • 4 puff pastry sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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