Chicken and Mushroom Pie

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. 

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Chicken and Mushroom Pie

Chicken Mushroom Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Total Time: 1 hour 15 mins
  • Yield: 6 1x


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp garlic, freshly minced
  • 500 g (1 lb) chicken thigh fillets, cut into bite-sized pieces
  • 1 tsp salt
  • ½ tsp pepper
  • 500 g (1 lb) button mushrooms, thickly sliced
  • 2 tbsp unsalted butter
  • ⅓ cup (41 g) plain/all-purpose flour
  • 1.5 cups (355 ml) chicken stock
  • 1 cup (240 ml) milk
  • 1 tsp dried thyme
  • 1 tsp Dijon mustard
  • ½ cup (50 g) Parmesan cheese, freshly grated
  • 1 sheet puff pastry, partially thawed, cut into 12 rectangles
  • 1 egg, whisked
  • 1 tsp sesame seeds, optional




Make the pie filling up to 3 days in advance. Refrigerate until needed, then top with pastry and bake as per the recipe.


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.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: pie
  • Method: baked
  • Cuisine: English