Brie Chicken Pot Pie with Mushrooms, Leeks & Honey Thyme Crust

My favorite charcuterie bite is simple: a slice of brie on a cracker with a generous drizzle of honey. It’s creamy, salty, sweet, and gone in one bite. So I started wondering what would happen if I brought that combination to the ultimate comfort dish. This brie chicken pot pie is the answer. It’s rich and cozy like the classic, with a playful layering of herbs and a sweet-salty finish that tastes just like that perfect cheese board bite.

Why This Brie Chicken Pot Pie Works

A great pot pie is all about balance, and this one plays richness against brightness at every layer.

• Brie sauce: Brie melts into the sauce for a silky, buttery richness that classic pot pie never quite gets on its own.
• Dry white wine and Dijon: A splash of wine and a spoonful of whole-grain mustard cut through the cheese so the filling tastes bright instead of heavy.
• Caramelized leeks and mushrooms: Slow-cooked leeks bring a gentle sweetness, and deeply browned mushrooms add an earthy, savory depth.
• Honey thyme crust: The finishing touch is a crust brushed with honey and sprinkled with fresh thyme and flaky salt. That’s the brie-and-honey bite, right on top.

Thyme is the thread that ties everything together. It cooks into the leeks, goes into the sauce, and finishes the crust, so the herbal note builds with every forkful.

Brie Chicken Pot Pie with Mushrooms, Leeks & Honey Thyme Crust

This brie chicken pot pie is cozy comfort food with a French countryside twist. Juicy chicken thighs, deeply browned mushrooms, caramelized leeks, and sweet peas simmer in a silky brie sauce brightened with dry white wine and whole-grain Dijon. It's all topped with a flaky crust brushed with honey and finished with fresh thyme and flaky salt.

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Prep Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Servings 6 people

Equipment

• 1 10-inch cast iron pan

Ingredients

  

• 2 lb boneless skinless chicken thighs
• 1 ¾ tsp kosher salt divided
• ½ tsp black pepper
• 2 tbsp olive oil divided
• 16 oz brown or white mushrooms sliced
• 5 tbsp unsalted butter divided
• 3 medium leeks white and light green parts, halved, sliced, and rinsed well
• 4 fresh thyme sprigs
• 4 garlic cloves minced
• ¾ cup dry white wine Sauvignon Blanc, Pinot Grigio, or Unoaked Chardonnay
• 1/3 cup all-purpose flour
• 2 cup chicken stock
• 6 oz brie (8 oz rind trimmed), cubed
• 1 ½ tbsp whole-grain Dijon mustard
• 4 tsp fresh thyme leaves divided
• 1 cup frozen peas
• 1 large egg beaten with 1 tbsp water + ¼ tsp salt
• 1 tbsp honey
• 2 Puff Pastry Sheets

Instructions

 

• Preheat the oven to 400°F. Pat dry 2 lb boneless skinless chicken thighs and season with 1 tsp kosher salt and ½ tsp black pepper.
• Heat 1 tbsp olive oil in a large deep 10-inch wide mouth skillet over medium-high heat; oil should shimmer and just barely begin to smoke. Sear the chicken until deeply browned, about 4–5 minutes per side. It doesn’t need to be cooked through. Transfer to a cutting board to rest.
• Add the remaining 1 tbsp olive oil and 16 oz sliced cremini mushrooms, working in batches if needed. Cook without stirring much until deeply browned and their liquid has evaporated, 8–10 minutes. Transfer to a bowl. If chicken or mushrooms are heavily browning a small amount of water can be used to deglaze. Dark brown is great, burnt is bad.
• Lower the heat to medium-low. Add 2 tbsp butter, 3 sliced leeks, 4 thyme sprigs, and ½ tsp salt. Cook, stirring occasionally, until soft, golden, and jammy, 30–35 minutes. Add a splash of water if the pan gets too dark.
• Stir in 4 minced garlic cloves and cook until fragrant, about 1 minute.
• Pour in 3/4 cup dry white wine, scraping up the browned bits. Simmer until reduced by about half, around 5 minutes.
• Add the remaining 3 tbsp butter. Once melted, sprinkle in ⅓ cup flour and stir constantly for 2 minutes.
• Gradually whisk in 2 cups of chicken stock. Cut the chicken into bite-size pieces and add it with any juices. Simmer, stirring often, until the sauce is thick and the chicken is cooked through, 5-6 minutes.
• Take the pan off the heat and discard the thyme stems. Stir in 6 oz cubed brie until melted, then stir in 1½ tbsp whole-grain Dijon, 3 tsp fresh thyme leaves, the browned mushrooms, and 1 cup frozen peas. Taste and adjust salt as this will be the last time it can be adjusted.
• Drape the sheet of puff pastry over the top, and trim the edges.I like to leave about ½ inch over hang as the crust will shrink. Cut 4–5 vents and brush with the egg wash. Set on a foil-lined baking sheet, just in case there is overflow.
• Bake until the crust is light golden and the filling is bubbling, about 35 minutes.
• Warm 1 tbsp honey until runny. Brush it over the crust, then sprinkle with the remaining 1 tsp thyme leaves and ½ tsp flaky sea salt. Bake 5–8 minutes more, until glossy and deep golden.
• Let the pie rest 20 minutes before serving so the filling sets.

Notes

Tips for the Best Pot Pie

Brown your mushrooms hard. Give them space in the pan and resist stirring too often. Pale, steamed mushrooms will water down your sauce. Deeply browned ones add big flavor.

Take your time with the leeks. Low and slow is the key. Thirty minutes may feel long, but that’s where the jammy sweetness comes from.

Add the brie off the heat. Brie can split and turn greasy if it boils. Take the pan off the burner, then stir in the cubes until they melt smoothly.

Glaze at the end. Honey burns quickly, so brush it on during the last few minutes of baking for a glossy, golden crust.

Let it rest. Give the pie 15 minutes out of the oven so the filling can set. It’ll still be piping hot, and it’ll scoop much more cleanly.

Choosing Your Wine and Brie

Use a dry, unoaked white like Sauvignon Blanc or Pinot Grigio. Oaky Chardonnay can turn bitter as it reduces. For the brie, a basic grocery store wedge works perfectly here, so save the fancy wheel for the cheese board. Trim off most of the rind so the sauce melts smooth.

Make Ahead and Storage

The filling can be made up to 2 days ahead and stored in the fridge. When you’re ready, top it with the crust and bake, adding about 10 minutes since the filling starts cold. Leftovers keep for 3 to 4 days covered in the fridge. Reheat individual portions in a 350°F oven to keep the crust crisp.

Keyword Brie, Chicken Pot Pie, Pot Pie