Why You’ll Love This Recipe

It’s a hearty, satisfying dish ideal for family dinners or cozy weekends.
The creamy chicken and mushroom filling delivers balanced flavour and a velvety texture.
Perfectly versatile: use homemade or store-bought pastry, and adapt the filling to your preferences.
Leftovers reheat beautifully, making it a practical make-ahead meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs (diced)
Mushrooms (sliced)
Butter
Olive oil
Onion (finely chopped)
Garlic (minced)
Flour (for thickening)
Chicken stock
Milk or cream
Thyme or mixed herbs
Salt and pepper
Puff pastry or shortcrust pastry
Egg (for brushing the crust)

Directions

Heat some olive oil and butter in a large pan. Add the diced chicken and cook until lightly browned. Remove and set aside.
In the same pan, add more butter if needed and sauté the onions until soft. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown.
Sprinkle flour over the vegetables and cook briefly to form a roux.
Gradually add chicken stock while stirring, followed by milk or cream, creating a smooth, thick sauce.
Return the chicken to the pan and add thyme, salt and pepper. Simmer for a few minutes until the mixture thickens. Remove from heat and allow to cool slightly.
Preheat your oven to 200°C (390°F).
Spoon the filling into a pie dish. Cover with pastry, trimming the edges and crimping to seal. Cut a small vent in the centre.
Brush the pastry with beaten egg for a golden finish.
Bake for 25–35 minutes or until the pastry is puffed and golden brown.
Allow the pie to rest for a few minutes before slicing and serving.

Servings and timing

Serves: 4–6 people
Prep time: ~20 minutes
Cook time: ~25–35 minutes
Total time: ~45–55 minutes

Variations

Swap chicken for turkey, leftover roast chicken or even a mix of chicken and ham.
Add peas, carrots or leeks for extra texture and flavour.
Use a white wine splash for added depth in the sauce.
Replace dairy with a creamy oat or coconut milk alternative for a dairy-light version.
Make individual pies in small ramekins for elegant single-serve portions.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the baked or unbaked pie for up to 3 months. If freezing unbaked, freeze before adding the egg wash.
Reheating: Warm slices in the oven at 180°C (350°F) until heated through. Avoid microwaving if possible, as it may soften the pastry.

FAQs

Can I use cooked chicken instead of raw?

Yes. Stir cooked shredded or diced chicken into the sauce after it thickens. Reduce simmer time accordingly.

Can I make the filling ahead of time?

Absolutely. Prepare the filling up to two days in advance and store in the refrigerator until ready to assemble.

What pastry is best for this pie?

Puff pastry creates a flaky top, while shortcrust pastry offers a sturdier, classic base. You can use one or both.

Can I make this pie without mushrooms?

Yes. Simply omit the mushrooms and replace with extra vegetables such as leeks or peas.

How can I prevent a soggy bottom?

Ensure the filling is cooled slightly before assembling. Blind-bake the base if using shortcrust pastry.

Can I make this gluten-free?

Use gluten-free flour for thickening and a gluten-free pastry option.

What mushrooms work best?

Button, cremini or chestnut mushrooms all work well. A mix adds depth of flavour.

Can I add cheese to the filling?

Yes. Stir in grated cheddar or Parmesan after thickening the sauce for a richer taste.

Can I use low-fat milk instead of cream?

You can, but the filling will be slightly less rich. Adjust flour slightly if needed for thickness.

How do I know the pie is done?

The pastry should be golden brown and crisp, and the filling should be bubbling at the edges.

Conclusion

This chicken and mushroom pie is a timeless comfort classic, combining creamy savoury filling with a perfectly baked pastry top. Whether you’re cooking for family, guests or simply craving something warm and satisfying, this dish delivers every time. Enjoy it on its own or paired with vegetables or a fresh green salad for a complete meal.

Chicken and Mushroom Pie

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A comforting, creamy chicken and mushroom pie with tender chicken, sautéed mushrooms, and a rich herb-infused sauce beneath a golden pastry crust.

Author: Laura
Prep Time: 20 minutes
Cook Time: 25-35 minutes
Total Time: 45-55 minutes
Yield: 4-6 servings
Category: Main Course
Method: Baking
Cuisine: British
Diet: Halal

Instructions

Heat olive oil and butter in a pan. Add diced chicken and cook until lightly browned. Remove and set aside.
Add more butter if needed and sauté the onion until softened. Add garlic and mushrooms, cooking until mushrooms release moisture and brown.
Sprinkle flour over vegetables and cook briefly to form a roux.
Gradually add chicken stock while stirring, then add milk or cream to form a thick sauce.
Return chicken to the pan, add thyme, salt, and pepper, and simmer until thickened. Let cool slightly.
Preheat oven to 200°C (390°F).
Transfer filling to a pie dish and cover with pastry. Trim and crimp edges, then cut a vent in the centre.
Brush pastry with beaten egg.
Bake 25–35 minutes until golden and puffed.
Rest for a few minutes before slicing and serving.

Notes

Cool the filling before adding pastry to prevent sogginess.
Add peas or carrots for extra flavour and texture.
Use leftover roast chicken for quicker prep.
Puff pastry provides a flaky top; shortcrust offers a sturdier base.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 4 g
Sodium: 480 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 135 mg