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This homemade Chicken and Mushroom Pie is full of flavour, with a creamy, mustardy filling, topped with golden, flaky puff pastry. Utterly delicious but easy to make too, it’s a perfect comfort food family dinner.
You all know I adore a chicken pie. For me, it feels so comforting it’s like giving someone a love letter. “Here, I made this, THIS is how much I love you!”
I mean, imagine sitting down to this, with a pile of buttery mash, that’s got to be true love? And of course, it’s the ultimate in autumnal food, so I needed to make a version with delicious, earthy mushrooms – classic autumn fayre.
This creamy Chicken and Mushroom Pie is so delicious and thankfully, easy enough to make midweek too.
That’s because we’re keeping it simple. A one-pan filling with meaty, succulent chicken thighs, plenty of flavour-packed chestnut mushrooms and a creamy, herby sauce, left to cool before adding a ready-made puff pastry lid that is golden, flaky and crispy when baked.
I always like to keep my pies really simple because, that way, I am more likely to make them for my hungry family on any given busy week, but do feel free to either give yours a base (see how to do this in the tips below) OR you could make yours with savoury Shortcrust Pastry using my recipe here.
Another bonus of this recipe is it freezes really well, so feel free to double up and make one for now, one for the freezer. Your future self will thank you for it!
If you find the pastry lid is browning too fast, loosely cover it with foil while the rest of the pie cooks.
Why you’ll love this Easy Chicken and Mushroom Pie recipe
⭐️ No fuss with ready made pastry
⭐️ A MUST for mushroom lovers and British pies
⭐️ Perfect for batch cooking / freezing
Sarah’s notes
This pie has to be one of my favourites because I am HUGE fan of mushrooms, so much so that I even developed my own Mushroom Wellington, which is a perfect centrepiece for a fancier dinner.
This recipe is perfect for using up any leftover chicken you might have too (nothing better than a roast chicken one day, pie the next!), or if you have a surplus of any batch cooked Air Fryer Chicken Thighs (or breast for that matter) going spare.
I have made sure this recipe works by making the filling all in one pan, so there’s no faffing around of taking ingredients in and out and creating more work for ourselves by browning in batches.
I’ve tested this enough times to say it honestly does not need that level of effort, it’s just as delicious without!
Chicken and Mushroom Pie Ingredients
- Oil – Any oil other than extra virgin is fine. Olive oil or sunflower.
- Chicken thighs – Thighs are what work best in this recipe for succulence and flavour. If you’d prefer to make it with breast instead, you can.
- Onion and garlic – Slice this up finely or use pre-chopped frozen for an extra shortcut.
- Mushrooms – Chestnut mushrooms give this pie an amazing earthy flavour.
- Thyme – Dried thyme is in the recipe because that’s what I always have in, fresh will also work.
- Salt and black pepper – Season generously.
- Plain flour – Also known as all purpose flour.
- Chicken stock – Made with a cube is fine.
- Milk – I used semi-skimmed as it’s what we have. Full fat will make the pie more creamy. I wouldn’t recommend skimmed it won’t be very creamy at all.
- Wholegrain mustard – Just a tablespoon of this gives a lovely flavour without being overpowering.
- Pastry – A sheet of ready-made puff pastry.
- Egg – This is for beating to wash over the pastry before cooking (which makes the topping golden and crispy).
How to make a Chicken & Mushroom Pie
1. Fry the chicken until just starting to turn brown (as per the full recipe below).
2. Add in the mushrooms, onion and garlic, and cook until they start to soften. Add the herbs and flour, then stir well.
3. Gradually add the stock, milk and mustard, stirring until the sauce is smooth. Season well and leave to simmer.
4. Once your filling is cool, spoon it into a pie dish and smooth the pastry over the top. Brush with the beaten egg and bake as per the recipe below.
Leftovers & Storing
In the fridge You can keep this recipe in the fridge for 3 days. Leftover pie for lunch? Yes please! Reheat fully before serving.
In the freezer This recipe freezes well and is a great batch cook recipe. Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal.
Substitutions
- Shortcrust pastry – I’ve used a puff pastry top here but you can use shop-bought or homemade shortcrust pastry. It will have more crunch than a puff pastry chicken pie. You can also line the bottom of the dish before adding your filling. (Some people consider this the only way to make a true pie!)
- Different Chicken Pie variations – For slightly different versions, try my Chicken & Bacon Pie or my Chicken & Leek Pie. For an even easier, throw-everything-in recipe, try my Chicken & Ham Pie.
Top Tips
Use leftover chicken
This pie is perfect for using up cooked chicken from another meal. Start by cooking your onions and mushrooms first, then add the chicken in and following the rest of the recipe.
If the top is browning too quickly
Loosely pop some foil on top and allow the rest of the pie to heat through.
Allow to cool
Try to make sure your beef filling is completely cool before making up your pie with the lid. This ensures the butter in the pastry doesn’t begin to melt before it’s reached the oven, which leads to sogginess.
Make a steam vent
Use a sharp knife to create a slit in the middle of the pie lid before cooking. This allows the steam to release and prevents the pastry from getting soggy. It also stops the chance of explosions!
Size of pie dish
I use a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.
If you want to make a puff pastry base for your pie
As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.
More puff pastry pies…
Family Dinner Ideas
Easy Steak Pie
Comfort Food
Cheesy Vegetarian Pie {with Puff Pastry}
Christmas Recipes
Puff Pastry Mince Pies {Just 4 Ingredients!}
FAQs
How about Colcannon mash (or regular mash) or Roast Potatoes. Carrots, Cauliflower Cheese and other green veggies.
Yes, it’s actually perfect for batch cooking. Make one now, make one for later. If you want to make this ahead of time, simply make it until the point at which you put it in the oven. Instead, cover and refrigerate until you’re ready to cook.
I use chestnut mushrooms because they have plenty of flavour and taste nutty and earthy, which work well with a creamy sauce and chicken.
They’re also robust enough to stay firm and bonus, they are full of nutrients. However, go ahead and use whichever ones are your favourite.
Sure, all you have to do is use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour.
Be careful to use a gluten-free option for your stock and mustard too.
I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken & Mushroom Pie {Easy Recipe}
Ingredients
- 1 tbsp Olive oil
- 750 g (1.6 lb) Chicken thighs, Chopped
- 1 Large onion, Halved and sliced
- 2 Garlic cloves, Peeled and crushed
- 500 g (6 cups) Chestnut mushrooms, Thinly sliced
- 2 tsp Dried thyme
- 90 g (0.75 cups) Plain flour, All purpose flour
- 300 ml (1.3 cups) Hot chicken stock, See notes
- 200 ml (0.75 cups) Milk, See notes
- 1 tbsp Wholegrain mustard
- Sea salt and freshly ground black pepper, To taste
For the pie topping:
- 320 g (12 oz) Puff pastry sheet
- 1 Egg, Beaten, to glaze
Instructions
- Brown the chicken: Heat your oil in a large frying pan or saucepan and add the chicken. Cook for about 5-10 minutes until just starting to turn brown.
- Veggies in to soften: Add in the mushrooms, garlic and onion and cook for a further 5 minutes until they start to soften.
- Finish off the creamy filling: Add the flour and thyme and stir through everything, cook for 5 minutes.
- Gradually add the stock, milk and mustard, stirring until the sauce is smooth. Season well, then leave to bubble away and thicken for about 10 minutes.
- Leave to cool: Spoon into a pie dish and leave to cool for at least 30 minutes.
- Pastry lid goes on: Smooth the pastry over the top of the filling. Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg. Cut a slit into the pastry as a steam vent.
- Time to bake: When you are ready to bake the pie, preheat the oven to 200°C fan/220°C/425°F/Gas Mark 7 and bake for about 30-35 minutes until the filling is hot throughout and the pastry is crisp and golden.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on October 9, 2025 and updated later to make improvements.
Perfect and delicious. Thank you, we loved it!
Hi, thank you so much for the five star review! We’re so pleased you found our chicken and mushroom pie perfect and delicious, and that everyone loved it. It’s such a comforting one for this time of year!
Hi Sarah. im going to make the chicken & mushroom pie with baby spinach,my husband wants the pastry at the bottom & top,im so nervous 😓 please reply,thank you appreciated 👏 I don’t have chicken stock.
Hi Suraiya, there’s no need to be nervous, you’ll do brilliantly! Pastry on the bottom and top works lovely, just make sure the base is cooked through so it isn’t soggy. If you don’t have chicken stock, a stock cube or even vegetable stock will work well instead. We hope it turns out wonderfully!
Flavour is unreal. I forgot to buy mushrooms somehow but it still tasted great!! I will be making again
Hi Kirsty, thank you so much for this lovely comment! We’re so pleased it still tasted great even without the mushrooms, and glad to hear you’ll be making it again.
Absolutely delicious and so easy to make. We will definitely be having this again 😊
Thank you for creating a simple recipe that is easy to follow.
Love this recipe.I use my pie maker for individual pies.I get to have a pastry bottom which I really love.
Oh that sounds fantastic D!
Love this recipe.I use my pie maker for individual pies and I get to have a pastry bottom which I really love.
Can’t post what wanted as says it’s duplicate but it’s not great quick pie used leftover chicken and added carrots and peas !
quick tea for chicken pie especially as I used left over roast chicken so threw that in last minute also threw some carrots and peas in
Very tasty and so quick ! Fab
Fabulous quick tea for chicken pie especially as I used left over roast chicken so threw that in last minute also threw some carrots and peas in
Very tasty and so quick !
Fabulous quick tea especially as I used left over roast chicken so threw that in last minute also threw some carrots and peas in
Very tasty and so quick !