Creamy Chicken Mushroom Pie (Print View)

Tender poultry and mushrooms simmered in rich sauce, baked in golden flaky pastry for a hearty main dish.

# What You'll Need:

→ Poultry

01 - 1.1 lb boneless, skinless chicken thighs or breasts, diced

→ Vegetables

02 - 8.8 oz white or cremini mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 2 tbsp fresh parsley, chopped

→ Dairy & Pantry

07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 10 fl oz chicken stock
11 - 5 fl oz heavy cream
12 - 1 tsp Dijon mustard
13 - 1 egg, beaten (for egg wash)
14 - 1 sheet ready-rolled puff pastry (approx. 11.3 oz)
15 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Set the oven to 400°F (200°C).
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then cook for 4–5 minutes until browned. Remove chicken and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté onion, carrot, and garlic for 3–4 minutes until softened. Add mushrooms and cook for 5 minutes until their moisture evaporates and they begin to brown.
04 - Sprinkle flour over the vegetables and cook for 1 minute. Gradually stir in chicken stock to avoid lumps, then return the chicken to the pan.
05 - Add heavy cream and Dijon mustard, simmering for 5–7 minutes until the sauce thickens and chicken is fully cooked. Stir in parsley, adjust seasoning, then remove from heat.
06 - Transfer the filling to a 9-inch (22 cm) pie dish and allow to cool for 10 minutes.
07 - Unroll puff pastry and place over the filling, sealing edges by pressing down. Trim any excess pastry and cut a small vent in the center. Brush the pastry surface with beaten egg.
08 - Bake in the preheated oven for 25–30 minutes until the crust is golden and puffed. Remove and let stand for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The creamy filling tastes like something from a countryside pub, but you made it in your own kitchen without any fuss.
  • That puff pastry crust shatters perfectly with every forkful, and it looks impressive even when you're serving it straight from the dish.
  • It's the kind of meal that fills the house with warmth and makes everyone quiet down to enjoy their plate.
02 -
  • Let the filling cool before topping it with pastry, or the heat will melt the butter in the dough and you'll lose that flaky lift.
  • Don't skip the steam vent, I learned this the hard way when my first pie erupted in the oven and I spent twenty minutes scrubbing the rack.
  • If your sauce looks too thick, add a splash more stock, if it's too thin, simmer it a bit longer before filling the dish.
03 -
  • Always brush egg wash on cold pastry just before it goes in the oven, this gives you the most dramatic golden shine.
  • If your pastry is browning too fast, cover it loosely with foil for the last 10 minutes and let the filling finish cooking underneath.
  • Use a pie dish with a wide rim so you have plenty of surface to press and seal the pastry, it makes assembly so much easier.

Go Back