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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.

Ingredients

  • 600 g chicken breast or thighs, diced
  • 250 g mushrooms, sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp flour
  • 1 cup chicken stock
  • 1/2 cup milk or cream
  • 1 tsp thyme or mixed herbs
  • Salt and black pepper, to taste
  • 1 sheet puff pastry or shortcrust pastry
  • 1 egg, beaten (for brushing)

Instructions

  1. Heat olive oil and butter in a pan. Add diced chicken and cook until lightly browned. Remove and set aside.
  2. Add more butter if needed and sauté the onion until softened. Add garlic and mushrooms, cooking until mushrooms release moisture and brown.
  3. Sprinkle flour over vegetables and cook briefly to form a roux.
  4. Gradually add chicken stock while stirring, then add milk or cream to form a thick sauce.
  5. Return chicken to the pan, add thyme, salt, and pepper, and simmer until thickened. Let cool slightly.
  6. Preheat oven to 200°C (390°F).
  7. Transfer filling to a pie dish and cover with pastry. Trim and crimp edges, then cut a vent in the centre.
  8. Brush pastry with beaten egg.
  9. Bake 25–35 minutes until golden and puffed.
  10. 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

Find it online: https://thefamilycooking.com/chicken-and-mushroom-pie/