Delicious Chicken Mushroom Pie with flaky crust and rich filling

Chicken Mushroom Pie

ByCasey Monroe

why make this recipe

Chicken Mushroom Pie is a comforting dish that brings together tender chicken and earthy mushrooms under a golden layer of pastry. This recipe is perfect for family dinners or a cozy gathering. It’s easy to make and always impresses with its delicious flavors. Plus, it warms you up on chilly days!

how to make Chicken Mushroom Pie

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp freshly minced garlic
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 500 g (1 lb 2 oz) button mushrooms, thickly sliced
  • 2 tbsp unsalted butter
  • ⅓ cup (50 g) plain (all-purpose) flour
  • 1½ cups (375 ml) chicken stock
  • 1 cup (250 ml) milk
  • 1 tsp dried thyme
  • 1 tsp dijon mustard
  • ½ cup (50 g) freshly grated parmesan
  • 1 sheet puff pastry, partially thawed, cut into 12 rectangles
  • 1 egg, whisked
  • 1 tsp sesame seeds (optional)

Directions:

  1. Heat the olive oil in a large frying pan over medium-high heat.
  2. Add the onion and garlic. Cook for 2–3 minutes until they smell nice and soften.
  3. Add the chicken, sea salt, and black pepper. Cook for 4–5 minutes until the chicken turns golden.
  4. Add the mushrooms and cook for another 4–5 minutes until they soften.
  5. Stir in the butter and let it melt, then add the flour.
  6. Lower the heat to medium-low and slowly whisk in the chicken stock, milk, and dried thyme. Let it simmer for 15 minutes without a lid, stirring halfway through. The sauce will thicken as it cooks.
  7. Mix in the dijon mustard and parmesan, then let it cool slightly.
  8. Preheat your oven to 220°C (425°F) (or 200°C/400°F if using a fan-forced oven).
  9. Spoon the filling into a pie dish or baking dish (about 30 cm/12 inches round or 30 x 20 cm/12 x 8 inches rectangular).
  10. Place the puff pastry rectangles on top, slightly overlapping each other to cover the filling.
  11. Brush the pastry with the whisked egg and sprinkle sesame seeds on top if you like.
  12. Bake for 30–35 minutes until the pastry is golden and crispy.

how to serve Chicken Mushroom Pie

Serve your Chicken Mushroom Pie hot, straight from the oven. This dish pairs well with a simple green salad or some steamed vegetables. You can also serve it with a dollop of creamy mashed potatoes for an extra comforting meal.

how to store Chicken Mushroom Pie

If you have leftovers, let the pie cool completely before storing. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. You can reheat it in the oven at a low temperature until warmed through.

tips to make Chicken Mushroom Pie

  • For extra flavor, try adding some herbs like parsley or chives to the filling.
  • Make sure your pastry is partially thawed before cutting it, so it’s easier to handle.
  • If you like a bit of a kick, add some chili flakes when cooking the chicken.

variation (if any)

You can easily switch out the chicken for turkey or even a mix of vegetables for a vegetarian option. Just replace the chicken with your favorite veggies like spinach, broccoli, or zucchini for a delicious twist.

FAQs

1. Can I use leftover chicken for this recipe?
Yes, leftover chicken works well! Just mix it into the filling once you’ve cooked the mushrooms and allowed everything to cool slightly.

2. How do I make it gluten-free?
You can use gluten-free flour instead of regular flour and a gluten-free puff pastry to make this pie suitable for those with gluten sensitivities.

3. Can I freeze Chicken Mushroom Pie?
Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap, then foil, and store it in the freezer. Bake it directly from frozen; just add a little extra time to the cooking duration.