Enjoy the Best Chicken and Mushroom Pie this cold season. The creamy filling and the flaky crust will warm you up and satisfy your appetite. The mixed veggies add a pop of color and flavor to every bite. Pair it with more vegetables or potatoes for a hearty dinner.
This easy chicken and mushroom pie recipe is a delicious and comforting dish that everyone will love. It has a creamy, flavorful filling with tender chicken and mushrooms and a crisp, flaky puff pastry crust. To make this scrumptious pie, you need to cook the filling first, let it cool slightly, and then spoon it into a pie dish with puff pastry on the bottom and top. Then, you must bake it in the oven until golden and bubbly!
What I Love About This Recipe
- This dish is a flavorful, warming, and filling treat for your taste buds.
- You can customize it with more or less mushrooms or vegetables, depending on what you like. You can also adjust the seasoning to your preference, whether you want it mild or spicy.
- It is easy to assemble this dish with just a few steps.
- You don’t need to make your pastry; you can use shop-bought puff pastry to save time and effort.
- Puff pastry sheets: I used shop-bought puff pastry sheets; however you can use homemade or shortcrust pastry instead.
- Chicken: I use fillets for the filling but you can also use skinned chicken thighs. Chop the chicken into bite-sized cubes or shred it once it is cooked.
- Mushrooms: I use chestnut mushrooms. Chop them thinly or into bite-sized pieces. You can use any other mushroom of your choice.
- Onion: White onions are used for the filling but you can use shallots instead.
- Butter: Use unsalted butter to control the amount of salt in the filling. If you do use salted butter, do not add as much salt.
- Flour: I combine all-purpose flour with butter to make the roux. Do not use self-raising flour because it includes leavening agents.
- Milk: Use full-fat milk for a creamy filling.
- Chicken broth: Add chicken broth to give the filling a rich and delicious flavor.
- Salt: To taste.
- Black pepper: To taste.
- Thyme: Add dried thyme for a delicious herby flavor.
- Mixed vegetables: Add frozen vegetables to the filling to add color and flavor.
- Egg: Combine one egg and one tbsp of water to make the egg wash. Baste the pie with the egg wash to give it a wonderful golden color.
- Oil: To cook the chicken and mushrooms. Use vegetable or sunflower oil.
If you dislike mixed vegetables, leave them out or replace them with other veggies you enjoy, such as broccoli.
You can also try different types of pastry or crust for this recipe. Shortcrust pie or filo pastry are both good alternatives to puff pastry. Another idea is to make a mashed potato topping by boiling and mashing some potatoes with butter, milk, salt, and pepper and spreading it over the filling.
If you have leftover rotisserie chicken, you can use it to save time and avoid waste. Just skip the step of cooking the chicken and add the shredded or chopped chicken to the creamy sauce, mushrooms, and vegetables. You can also use rotisserie chicken or canned chicken for convenience.
How to Make Chicken and Mushroom Pie
- Preheat your oven to 220°C/200°C fan/gas 7.
2. Heat some oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and add them to the skillet. Cook for about 15 minutes, turning occasionally, until golden and cooked through. Transfer the chicken to a plate.
3. In the same skillet, add more oil if needed and cook the mushrooms over medium-high heat for about 10 minutes, stirring occasionally, until browned and tender—season with salt and pepper to taste and transfer to a bowl.
4. To make the roux, melt some butter in a large pan or saucepan over medium heat. Then, add onions and some flour and stir well until you have a smooth paste. This is called a roux, and it will help thicken the sauce.
5. Gradually pour in some milk, stirring constantly to avoid lumps. Then, add some chicken broth and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally, until the sauce is thick and creamy.
6. Add cooked chicken and sliced mushrooms to the sauce and stir to combine—season with salt, pepper, and thyme.
7. To assemble the pie, you must line a pie dish with some puff pastry, leaving some overhang. Spoon the filling into the dish and spread it evenly. Then, cover the filling with another sheet of puff pastry and press the edges together to seal them. You can trim or fold any excess pastry to create a decorative border.
Cut a cross in the center of the pie to allow steam to escape and brush the pastry with some beaten egg for a golden crust.
8. Bake the pie for about 30 minutes or until the pastry is puffed and golden. Let it rest for 10 minutes before serving with some salad or green beans.
Tips and Tricks
- Filling: Let the filling cool slightly before assembling the pie.
- Pie dish: Do not grease the pie dish before adding the puff pastry because this will cause it to stick to the pie dish.
- Make ahead: Wrap the unbaked pie in plastic wrap and refrigerate for up to 2 days. Label the pie with the name, date, and baking instructions.
- Cheese: For extra flavor, you can also add some cheese, such as cheddar or parmesan.
Pie filling is thickened with a roux. Melt some butter in a large pan or saucepan over medium, add some flour and stir well until combined. Gradually pour in some milk, stirring constantly to avoid lumps. Bring the mixture to a boil, reduce the heat, and simmer until it is thick and creamy.
Add the cooked chicken and any other ingredients you like to the sauce and stir to combine.
To prevent a soggy pie crust, you should blind bake the pastry before adding the filling. Blind baking means partially or fully baking the pastry shell without the filling to make it crisp and firm. You should also cut some slits on the top of the pie to let the steam escape and prevent the filling from overflowing. Ensure your filling is not too wet or juicy, which can also make the pastry soggy.
To store it in the fridge, cover the whole pie or individual slices with foil and place them in an airtight container. They will keep well for up to 4 days. To reheat them, you can use the microwave or the oven. For the microwave, heat the pie on high for 2 to 3 minutes or until hot. Preheat the oven to 180°C (160°C fan) and bake the pie for 15 to 20 minutes or until golden and bubbly. To store it in the freezer, wrap the whole pie or individual slices tightly with plastic wrap and place them in a freezer-safe container. They will last for up to a month. To reheat them, thaw them overnight in the fridge and then follow the same steps as above.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Best Chicken and Mushroom Pie
- Chefs knife
- chopping board
- Pie dish
- 4 Chicken fillets chopped or shredded
- 120 g mushrooms chopped
- 50 g Unsalted butter
- 1/2 onion chopped
- 30 g Flour
- 200 ml milk
- 150 ml Chicken broth
- 1/2 tsp of Thyme
- Salt to taste
- Black pepper to taste
- 1 cup of frozen mixed veg
- 2 large Puff pastry sheets
- 1 Egg + 1 tbsp of water for basting
- Vegetable or sunflower oil
- Preheat your oven to 220°C/200°C fan/gas 7 and lightly grease a pie dish.
- Heat oil in a large pan over medium-high heat. Season the chicken pieces with salt and pepper and add them to the skillet. Cook for about 15 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
- In a large saucepan over medium heat, melt the butter and whisk in the flour to form a smooth paste. This is the base of your sauce, also known as a roux.
- In the same pan, add more oil if needed and cook the mushrooms over medium-high heat for about 10 minutes, stirring occasionally, until browned and tender. Season with salt and pepper to taste and transfer to a bowl.
- Slowly whisk in the milk and chicken broth, making sure there are no lumps. Bring the sauce to a boil, then lower the heat and simmer for about 20 minutes, stirring occasionally, until it is thick and creamy.
- Stir in the chicken and mushrooms and season with salt, pepper, and thyme. This is your filling for the pie.
- Unroll the puff pastry and cut out a circle slightly larger than your pie dish. Place it over the dish and press it down to line the bottom and sides. Leave some pastry hanging over the edges.
- Spoon the filling into the pastry-lined dish and spread it evenly.
- Cut out another circle of pastry slightly larger than your pie dish and place it over the filling. Press the edges of the pastry together to seal them. You can trim off any excess pastry or fold it over to create a decorative border.
- Cut a cross in the middle of the pie to let the steam escape and brush the pastry with some beaten egg to give it a nice golden color.
- Bake the pie for about 30 minutes or until the pastry is puffed and golden.
- Let the pie rest for 10 minutes before serving with some salad or green beans.
- Filling: Let the filling cool slightly before adding it to the pastry. This will prevent the pastry from becoming soggy and losing its flakiness.
- Pie dish: Do not grease it before lining it with pastry. The pastry has enough butter in it to prevent it from sticking to the dish. Greasing the dish will make the pastry slide off and lose its shape.
- Make-ahead: You can make the pie ahead of time and store it in the fridge or freezer. Wrap the unbaked pie tightly with plastic wrap and label it with the name, date, and baking instructions. You can refrigerate it for up to 2 days or freeze it for up to a month. When you are ready to bake it, let it thaw slightly in the fridge and then bake it as usual.
- Add-ins: You can add some cheese to the filling for extra flavor and richness. Some good options are cheddar, parmesan, or gruyere. Sprinkle the cheese over the filling before covering it with the top pastry layer.