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
- 500 g Chestnut mushrooms Thinly sliced
- 4 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
- 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
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.
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 ovenproof 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.
To batch cook: 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.
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