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Chicken and Mushroom Pie Recipe

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3.9 from 29 reviews

A comforting British classic, this Chicken and Mushroom Pie features tender diced chicken and sautéed mushrooms enveloped in a creamy thyme-infused sauce, all encased in a flaky golden puff pastry crust. Perfect for a satisfying main dish, this pie blends rich flavors with a crisp, buttery finish.

  • Total Time: 45 minutes
  • Yield: 4–6 servings

Ingredients

Filling

  • 2 cups cooked chicken, diced
  • 1 cup mushrooms, sliced
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • ½ cup milk or cream
  • ½ teaspoon thyme
  • Salt and black pepper to taste

Crust and Topping

  • 1 sheet puff pastry
  • 1 egg (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
  2. Sauté Vegetables: In a skillet, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, sautéing them until they become softened and fragrant, about 5-7 minutes.
  3. Create Roux: Stir in the flour to the softened vegetables and cook for about 1 minute to eliminate the raw flour taste and form a roux.
  4. Add Liquids: Gradually pour in the chicken broth and milk or cream while continuously stirring to avoid lumps. Continue stirring until the mixture thickens into a creamy sauce.
  5. Combine Filling: Add the diced cooked chicken, thyme, salt, and black pepper to the sauce. Stir well to combine and heat through for a few minutes.
  6. Assemble Pie: Transfer the chicken and mushroom filling into a pie dish, spreading it evenly.
  7. Add Pastry Topping: Lay the sheet of puff pastry over the filling, trimming any excess around the edges. Press down gently to seal the edges.
  8. Apply Egg Wash: Beat the egg and brush it over the surface of the puff pastry to help it develop a beautiful golden color.
  9. Bake the Pie: Place the pie dish in the preheated oven and bake for 25 to 30 minutes or until the pastry is puffed and golden brown.
  10. Rest and Serve: Remove the pie from the oven and allow it to rest for 5 minutes before slicing and serving to let the filling set.

Notes

  • Add peas or carrots to the filling for additional vegetables and color.
  • Allow the pie to rest for at least 5 minutes before serving to ensure the filling is set and easier to slice.
  • Use day-old cooked chicken or leftover roast chicken for the best texture.
  • If you prefer a richer sauce, substitute milk with cream.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: British

Find it online: https://dishestocook.com/chicken-and-mushroom-pie-recipe/