This easy Chicken and Mushroom Pie is delicious and surprisingly simple to make. It’s a perfect dish to serve for family dinners or when entertaining friends — a warm, hearty pie ideal for colder weather.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make the pie
- Leftovers & storage
- Recipe FAQs
- Recipe card
Why this recipe works
This creamy Chicken and Mushroom Pie is a comforting classic. The rich sauce, tender chicken and earthy mushrooms combine to create a filling that’s easy to prepare and flexible — use the vegetables you have on hand to adapt it to your taste.
Ingredients to make Chicken and Mushroom Pie
- Olive oil – for cooking and brushing the pastry.
- Onion – adds sweetness and depth.
- Garlic – for aromatic flavour.
- Chicken breast fillets – lean, easy to use; you can swap with thighs if preferred.
- Mushrooms – provide a meaty, umami note.
- Dried thyme – earthy and complementary to the filling.
- Vegetable stock – to build the sauce (chicken stock also works).
- Cream – creates a silky sauce (use dairy-free alternatives if needed).
- Flour – to thicken the sauce; use gluten-free if required.
- Dijon mustard – adds tang and depth.
- Salt and pepper – to taste.
- Sheet of puff pastry – an easy top for the pie (gluten-free option available).
See the recipe card below for quantities and full details.
Substitutions
- Olive oil can be swapped for melted butter or an egg wash on the pastry.
- Add or replace vegetables as you like — carrots, peas or celery work well.
- Use chicken thighs instead of breasts for extra flavour and juiciness.
- Replace vegetable stock with chicken stock if preferred.
- If not dairy-free, heavy cream, Greek yogurt or cream cheese can be used instead of soy cream.
- Substitute plain flour with a gluten-free alternative if needed.
Variations
- Spicy: Add chili flakes, cayenne or chopped fresh chiles for heat.
- Deluxe: Stir in cooked bacon or extra vegetables like leeks and carrots.
- Kid-friendly: Omit strong-flavoured mushrooms or use milder veg to suit young palates.
How to make Chicken and Mushroom Pie
Step 1: Preheat the oven to 190°C (375°F). Cut the chicken into bite-sized pieces.
Step 2: Slice the onion into thin half-moons and thinly slice the garlic.
Step 3: Heat 1½ tbsp olive oil in a large skillet. Add the chicken, season with salt and pepper, and cook until golden. Remove from the pan.
Step 4: In the same skillet, cook the onions for 4–5 minutes, then add the garlic and cook for about 30 seconds until fragrant.
Step 5: Add the mushrooms and thyme, cooking for about 5 minutes until the mushrooms release their juices.
Step 6: Whisk the vegetable stock with the flour until smooth, then add the mixture to the skillet with the cream and mustard. Return the chicken to the pan and simmer for 15–20 minutes until thickened.
Step 7: Pour the filling into a pie dish. Cover with the puff pastry, trim the excess, make a few slits for steam to escape, brush with olive oil and bake for 30–35 minutes until golden. Let the pie rest briefly before serving.
Hint: Ensure the chicken reaches an internal temperature of at least 74°C (165°F) before serving.
Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer for best texture.
Recipe FAQs
Serve it with a fresh green salad, mashed potatoes, or roasted vegetables for a complete meal.
Yes — prepare the filling in advance and freeze it in an airtight container for 2–3 months. Thaw in the refrigerator before assembling and baking.
Chicken and Mushroom Pie Recipe
Chicken and Mushroom Pie
Ingredients
- 2 tbsp olive oil, divided
- 1 large onion, sliced
- 2 cloves garlic, sliced
- 450 g chicken breast fillets, cut into bite-size pieces
- 340 g baby mushrooms, halved if large
- 1 tsp dried thyme
- 375 ml vegetable stock (1½ cups)
- 125 ml cream (½ cup) — dairy-free if preferred
- 2 tbsp plain flour (use gluten-free if needed)
- 1 tbsp Dijon mustard
- 1 sheet puff pastry
- Salt and pepper, to taste
Instructions
- Preheat oven to 190°C (375°F). Prepare ingredients and cut chicken into bite-size pieces.
- Slice the onion into thin half-moons and thinly slice the garlic.
- Heat 1½ tbsp olive oil in a large skillet. Add the chicken, season, and cook until golden. Remove from the pan.
- In the same skillet, cook the onions for 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
- Add the mushrooms and thyme. Cook for about 5 minutes until the mushrooms release their juices.
- Whisk the vegetable stock with the flour until smooth. Stir in the stock mixture, cream and mustard. Return chicken to the pan and simmer for 15–20 minutes until thickened.
- Transfer the filling to a pie dish. Cover with puff pastry, trim excess, make slits for steam, brush with olive oil and bake 30–35 minutes until golden. Cool slightly before serving.
Notes
Step-by-step photos: Refer to the images in the post to guide each stage.
Storage: Refrigerate in an airtight container for 2–3 days. Reheat in an oven or air fryer.
Freezing: Freeze the filling for up to two months; defrost in the fridge before use.
Tip: If using pastry for both base and top, blind-bake the base first to avoid sogginess. If the filling is too runny, add a little more flour or reduce it longer to thicken. Protect pastry edges with foil if they brown too quickly.
Nutrition
Carbohydrates: 26 g |
Protein: 19 g |
Fat: 16 g |
Saturated Fat: 5 g |
Fiber: 3 g |
Sugar: 5 g
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