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This homemade Chicken and Mushroom Pie is full of flavour, with a creamy filling, topped with golden 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 mushrooms, classic autumn fayre.
This creamy Chicken and Mushroom Pie is so delicious and thankfully, easy enough to make midweek too.
Why you’ll love this Easy Chicken and Mushroom Pie recipe
⭐️ No fuss with ready made pastry
⭐️ Ultimate British comfort food goodness
⭐️ Perfect for batch cooking
Sarah’s notes
As with a lot of my pies, this one is made with puff pastry, making it a relatively shortcut pie recipe but with lots of crispy perfection.
For me, this is the best Chicken & Mushroom Pie because it’s the one I am most likely to make.
I know that some people believe that a true pie has to have a bottom as well as a top, and perhaps be made with shortcrust pastry instead.
But I, along with many others, typically don’t have the time to do all of that for one meal on a normal busy week, so we do what we can and make the necessary shortcuts.
Of course, if you’d prefer to make this as a ‘real’ pie, go ahead! (See the method below.) And share your efforts with me because I will be impressed.
Chicken and Mushroom Pie Ingredients
- Oil – Any oil other than extra virgin is fine. I use olive oil for this but sunflower is OK too.
- Chicken thighs – You can use breast if you prefer but I find the thighs give a lovely flavour here.
- Onion – Slice this up finely or use pre-chopped frozen.
- Mushrooms – I like chestnut mushrooms in this pie for their earthy flavour.
- Thyme – I use dried thyme but you can use fresh if you prefer.
- 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 Chicken and Mushroom Pie
1. Fry the chicken until just starting to turn brown as per recipe below.
2. Add in the mushrooms and onion and cook until they start to soften.
3. Add the flour and thyme, then stir and cook for 5 minutes. Gradually add the stock, milk and mustard, stirring until the sauce is smooth. Season well and leave to simmer.
4. Spoon into a pie dish and leave to cool. Smooth the pastry over the top of the filling. 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.
If you want a pie base
If you use shortcrust pastry 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!)
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 Chicken & Mushroom Pie and stops a soggy bottom.
More puff pastry pies…
Family Dinner Ideas
Really Easy Steak Pie {with Puff Pastry & Rich Gravy}
Comfort Food
Easy Chicken Pie {with Bacon & Puff Pastry}
Comfort Food
Cheesy Vegetarian Pie {with Puff Pastry}
Family Dinner Ideas
Best Chicken and Leek Pie {Easy Recipe}
FAQs
Colcannon 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.
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
- 500 g (6 cups) Chestnut mushrooms, Thinly sliced
- 4 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
- 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.
- Add in the mushrooms and onion and cook for a further 5 minutes until they start to soften.
- 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.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- 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.
- When you are ready to bake the pie, preheat the oven to 220℃ fan/425F, 240℃/475F or Gas Mark 9 and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
We really enjoyed this. In future can you freeze this? If so pre cooking or post cooking and cooling?
Hi Fay, 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.
Mushrooms are wildly expensive here now. How would canned mushrooms work?
Hi Judith, Sarah hasn’t tried it with canned mushrooms before but please let us know if this works ok!
My absolute favourite pie combination. Brilliant recipe Sarah, thank you!