Easy Creamy Chicken and Mushroom Pie

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Easy Creamy Chicken and Mushroom Pie

Enjoy this Easy Creamy Chicken and Mushroom Pie this cold season. The rich filling and the flaky crust are comforting and will satisfy your taste buds, while the mixed veggies add color and flavor to every bite. Pair it with more vegetables or potatoes for a hearty dinner.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Main Course

Cuisine: American, pie

Servings: people

Calories: 1289kcal

Author: Jen Sim

Equipment

1 Chefs knife
1 chopping board
1 Pie dish
1 Pan

Ingredients

4 Chicken fillets chopped or shredded
120 g mushrooms chopped
50 g Unsalted butter
½ onion chopped
30 g Flour
200 ml milk
150 ml Chicken broth
½ teaspoon of Thyme
Salt to taste
Black pepper to taste
1 cup of frozen mixed veg
2 large Puff pastry sheets
1 Egg + 1 tablespoon of water for basting
Vegetable or sunflower oil

Instructions

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.

Notes

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.

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