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Chicken And Mushroom Pie Recipe

Chicken and Mushroom Pie

iamwinfred
This chicken and mushroom pie takes tender chicken, earthy mushrooms, and a rich, herby sauce, then tucks it all under a buttery puff pastry lid. It's the kind of dinner that turns a regular weeknight into something worth slowing down for. You don't need any fancy skills to pull this off — just a good skillet, a pie dish, and about an hour of your time.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large skillet or saucier pan Heavy-bottomed recommended
  • 9-inch pie dish Ceramic recommended for even baking
  • Rolling Pin
  • Pastry brush Silicone recommended
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Baking sheet To catch drips
  • Instant-read meat thermometer Optional

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs about 680g, cut into bite sized pieces
  • 8 ounces cremini mushrooms about 225g, sliced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 stalks celery diced
  • 1/3 cup all purpose flour about 40g
  • 2 cups chicken stock about 480ml
  • 1/2 cup heavy cream about 120ml
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • salt and black pepper to taste
  • 1 sheet puff pastry thawed
  • 1 large egg beaten, for egg wash

Instructions
 

  • Preheat oven to 400°F (200°C). Cut chicken into bite-sized pieces, slice mushrooms, dice onion and celery, and mince garlic.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 4-5 minutes until golden. Remove to a plate.
  • In the same skillet, cook mushrooms for 5-6 minutes until golden. Add onion and celery, cook 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  • Sprinkle flour over vegetables and stir constantly for 1 minute. Slowly whisk in chicken stock, then stir in heavy cream, thyme, and bay leaf.
  • Return chicken and juices to the skillet. Bring to a gentle simmer, reduce heat to low, and cook for 8-10 minutes until thickened. Season with salt and pepper, then discard bay leaf.
  • Pour filling into pie dish. Roll out puff pastry slightly larger than dish, lay over filling, trim excess, and crimp edges to seal. Cut 2-3 slits in top for steam.
  • Brush pastry with beaten egg. Place on baking sheet and bake for 25-30 minutes until golden and puffed. Rest 5-10 minutes before slicing and serving.

Notes

  • Don't crowd the pan when browning chicken, or it will steam instead of sear. Work in batches if needed.
  • Use a mix of mushroom varieties like cremini and shiitake for deeper flavor.
  • Let the filling cool slightly before topping with pastry so it doesn't get soggy.
  • Always cut steam vents in the pastry to prevent a soggy or collapsed top.
  • Rest the pie before cutting so the filling holds its shape when served.
  • Make ahead: Prepare the filling up to two days in advance and refrigerate, then assemble and bake fresh.
  • Freezing: Freeze unbaked assembled pie for up to 2 months. Bake from frozen, adding 10-15 minutes to cook time.
  • Variation: Swap puff pastry for shortcrust or double crust pastry, add peas or carrots, or stir in Dijon mustard for extra tang.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in a 350°F oven for 12-15 minutes to keep pastry crisp.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 22gProtein: 26gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 480mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 10mg
Keyword chicken pie, comfort food, mushroom pie, puff pastry pie, savory pie
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