Chicken & Mushroom Pie {Easy Recipe}
This comforting and creamy Chicken and Mushroom Pie is a perfect comfort food classic that’s so easy to make and the whole family will love. This homemade favourite has a crispy, flaky pastry topping and is packed with nutrients and flavour.
Servings: 6
Ingredients
- 1 tbsp Olive oil
- 750 g Chicken thighs Chopped
- 1 Large onion Halved and sliced
- 2 Garlic cloves Peeled and crushed
- 500 g Chestnut mushrooms Thinly sliced
- 2 tsp Dried thyme
- 90 g Plain flour All purpose flour
- 300 ml Hot chicken stock See notes
- 200 ml Milk See notes
- 1 tbsp Wholegrain mustard
- Sea salt and freshly ground black pepper To taste
For the pie topping:
- 320 g 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.
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Notes
Chicken stock: Stock made with a cube is absolutely fine.
Milk: I used semi-skimmed as it’s what we have. Whole milk will make the pie more creamy. I wouldn’t recommend skimmed if possible as it won’t be very creamy at all.
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!
Oil: Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect.
Flour: If you’re in the USA, use all-purpose flour as the equivalent to plain flour.
Chicken stock: Stock made with a cube is absolutely fine.
Puff pastry: As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through.
Type of dish: 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.
How to freeze: 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. You can also freeze the cooked filling on its own and make up the pie on the day you want it.
Nutrition
Calories: 671kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 346mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 4mg