This Chicken Mushroom Pie is the meal I could eat day after day and still be disappointed when there are no leftovers. It is that good and yet so easy to make. It is the ultimate cosy meal, chock-full of mushrooms and chicken, cooked in a creamy, velvety gravy and encased in a perfectly golden pastry crust. It can be loaded with any vegetables you like (peas, finely diced carrots, potato, zucchini, broccoli or cauliflower all work a treat) and can also be made ahead of time to make life even easier (check out the recipe notes). I love serving it with mashed potatoes and steamed greens.
Print Chicken Mushroom Pie
- Total Time: 1 hour 15 mins
- Yield: 6 1x
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp garlic, freshly minced
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp pepper
- 500 g button mushrooms, thickly sliced
- 2 tbsp unsalted butter
- 1/3 cup plain/all-purpose flour
- 1.5 cups chicken stock
- 1 cup milk
- 1 tsp dried thyme
- 1 tsp Dijon mustard
- 1/2 cup Parmesan cheese, freshly grated
- 1 sheet puff pastry, partially thawed, cut into 12 rectangles
- 1 egg, whisked
- 1 tsp sesame seeds, optional
Instructions
- Heat the olive oil in a large, heavy-based skillet over medium-high heat. Add the onion and garlic and cook, stirring for 2-3 minutes until fragrant and softened.
- Add the chicken, salt and pepper. Cook for 4-5 minutes, stirring regularly until the chicken starts to turn golden.
- Add the mushrooms and cook for 4-5 minutes until the mushrooms start to soften.
- Add the butter and once melted, stir through the flour.
- Decrease the heat to medium-low and slowly whisk in the stock, milk and thyme. Simmer on low medium-low heat for 15 minutes, uncovered, stirring once halfway (the sauce needs to be slowly bubbling and will thicken as it cooks).
- Stir through the Dijon mustard and Parmesan cheese; set aside to cool slightly.
- Preheat the oven to 220°C/425°F (200°C fan).
- Spoon the filling into a pie dish or baking dish (circular approx 30 cm or 12″ in diameter, square approx 30 x 20 cm or 12 x 8″).
- Arrange the puff pastry rectangles all over the pie, gently overlapping each other so that they are covering the filling.
- Brush the pastry with the whisked egg and sprinkle with the sesame seeds.
- Bake for 30-35 minutes or until the pastry is golden and crispy.
Notes
MAKE AHEAD
Make the pie filling up to 3 days in advance. Refrigerate until needed, then top with pastry and bake as per the recipe.
LEFTOVERS
Refrigerate freshly made pie leftovers for up to 3 days. The puff pastry will soften during the reheating process (even in the oven) but the pie filling is equally delicious.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: pie
- Method: baked
- Cuisine: English
zlatinailiev says:
Absolutely delicious! This will become a regularaly used recipe!
cindykbaker3 says:
Love, love, love this Pie. My partner said it is outstanding. Has become one of our favorites. Very delicious.
charlenewesterlund says:
This looks really good! I was wondering if this could be turned into a freezer meal?
charlenewesterlund says:
This recipe looks really good! If I were to make it into a freezer meal, should I bake everything, let it cool then freeze it or should I make the filling, let it cool, lay the puff pastry, brush it and freeze it?
kaseymcdonald says:
Great recipe! Whole family enjoyed
helenwailes says:
First recipe attempted from your site – total hit! I’m not blessed in the kitchen but am feeling confident and inspired to try more …
kianabailey says:
Absolutely delicious! Such a good recipe and so versatile with what you can add. Just wow, Thankyou 💗