Emily Johnson
Chicken and mushroom pie is a classic, comforting dish that combines tender chunks of chicken, earthy mushrooms, and a creamy sauce, all encased in a flaky, golden pastry crust. Perfect for a hearty meal, this recipe is both satisfying and relatively straightforward to prepare. The key to a delicious pie lies in creating a rich, flavorful filling by sautéing mushrooms and chicken, then simmering them in a velvety sauce made with chicken stock, cream, and a hint of herbs. Once the filling is ready, it’s spooned into a pie dish and topped with a layer of buttery pastry, which bakes to perfection in the oven. Whether served as a cozy family dinner or a special occasion dish, chicken and mushroom pie is sure to warm hearts and satisfy appetites.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, mushrooms, puff pastry, butter, flour, milk, onion, garlic, chicken stock, thyme, salt, pepper |
| Cooking Time | Approximately 1 hour (prep: 30 mins, bake: 30 mins) |
| Servings | 4-6 portions |
| Difficulty Level | Intermediate |
| Key Techniques | Sautéing, making a roux, assembling a pie, blind baking (optional) |
| Equipment Needed | Pie dish, saucepan, frying pan, rolling pin, pastry brush |
| Dietary Considerations | Contains gluten, dairy; can be adapted for gluten-free or dairy-free diets |
| Popular Variations | Adding leeks, using shortcrust pastry, including cream for richer filling |
| Storage | Refrigerate for up to 3 days; freezes well for up to 3 months |
| Reheating Instructions | Bake in oven at 180°C (350°F) for 15-20 minutes until heated through |
| Serving Suggestions | Serve with mashed potatoes, steamed vegetables, or a green salad |
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What You'll Learn
- Prepare Pie Crust: Mix flour, butter, salt, and water. Chill dough. Roll out for base and lid
- Cook Chicken Filling: Sauté chicken pieces until golden. Set aside for later assembly
- Sauté Mushrooms: Cook mushrooms in butter until browned. Add garlic for extra flavor
- Make Sauce: Whisk flour, stock, and cream. Simmer until thickened. Season with herbs
- Assemble & Bake: Fill pie dish, top with crust, seal edges. Bake until golden and bubbly
Prepare Pie Crust: Mix flour, butter, salt, and water. Chill dough. Roll out for base and lid
To prepare the pie crust for your chicken and mushroom pie, start by gathering your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice-cold water. The key to a flaky and tender crust lies in keeping the ingredients cold, so ensure your butter is well-chilled before beginning. In a large mixing bowl, combine 2 and 1/2 cups of flour with 1 teaspoon of salt. Cube 1 cup (2 sticks) of cold butter and add it to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for achieving a flaky texture.
Once the butter is incorporated, gradually add ice-cold water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough just starts to come together and can be formed into a ball. You’ll likely need about 6 to 8 tablespoons of water, but this can vary depending on the humidity and the flour. Be careful not to overmix or add too much water, as this can make the crust tough. Divide the dough into two portions, one slightly larger than the other, and shape each into a disc. Wrap the discs in plastic wrap and refrigerate for at least 30 minutes to allow the fats to firm up and the gluten to relax, making the dough easier to roll out.
After chilling, remove the larger dough disc from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick, large enough to line the bottom and sides of your pie dish. Carefully transfer the rolled-out dough to the dish, gently pressing it into the corners and trimming any excess dough from the edges. This will form the base of your pie. Return the lined pie dish to the refrigerator while you roll out the dough for the lid.
Take the smaller dough disc and roll it out into another circle, slightly larger than the top of your pie dish. This will be your pie lid. If you’re adding any decorative cuts or patterns to the lid, now is the time to do so. Place the rolled-out lid on a sheet of parchment paper and refrigerate it until you’re ready to assemble the pie. Chilling the lid helps it maintain its shape when placed on top of the filling.
With both the base and lid prepared and chilled, your pie crust is now ready for the chicken and mushroom filling. Ensure the filling is cool before adding it to the pie crust to prevent the dough from becoming soggy. Place the filling into the lined pie dish, moisten the edges of the base with a little water, and carefully place the lid on top, pressing the edges together to seal. Crimp the edges with a fork or your fingers for a secure and decorative finish. Your pie is now ready for baking, and the chilled crust will ensure a perfectly golden, flaky exterior.
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Cook Chicken Filling: Sauté chicken pieces until golden. Set aside for later assembly
To begin cooking the chicken filling for your chicken and mushroom pie, start by preparing your ingredients. Cut boneless, skinless chicken breasts or thighs into bite-sized pieces, ensuring they are uniform in size for even cooking. Season the chicken generously with salt and pepper, as this will enhance the flavor of the filling. Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil or butter. Allow the oil to heat until it shimmers but not smokes, as this is the ideal temperature to achieve a golden sear on the chicken.
Once the pan is hot, carefully add the seasoned chicken pieces in a single layer, being cautious not to overcrowd the pan. Overcrowding can cause the chicken to steam instead of sear, resulting in a less flavorful and less visually appealing outcome. Sauté the chicken for 3-4 minutes on each side, or until the pieces are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) to ensure it is safe to eat. Use tongs to flip the chicken pieces gently, avoiding piercing the meat to retain its juices.
As the chicken cooks, you’ll notice it releasing its natural juices and developing a beautiful golden crust. This fond, or the browned bits stuck to the bottom of the pan, will add depth of flavor to your pie filling later on. If the pan becomes too dry during cooking, add a small splash of chicken broth or water to prevent burning. Once the chicken is fully cooked and golden, transfer the pieces to a clean plate or bowl using a slotted spoon, leaving any remaining juices or fond in the pan. These remnants will be used to build the sauce for your pie filling.
While the chicken rests, take a moment to appreciate the progress you’ve made. The sautéed chicken pieces will serve as the hearty foundation of your chicken and mushroom pie. Setting them aside allows the flavors to meld slightly while you prepare the next components of the filling. Cover the chicken loosely with foil or a clean kitchen towel to keep it warm but not soggy. This step ensures that the chicken remains tender and ready for the final assembly of your pie.
With the chicken cooked and set aside, you’re now ready to proceed with the remaining steps of your pie filling. The golden, sautéed chicken pieces will be reintroduced later, combining with mushrooms, sauce, and other ingredients to create a rich and comforting filling. This method of cooking the chicken separately ensures that each element of the pie is perfectly prepared, contributing to a cohesive and delicious final dish. Keep your workspace organized and your ingredients within reach as you move forward with the recipe.
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Sauté Mushrooms: Cook mushrooms in butter until browned. Add garlic for extra flavor
To begin the process of making a delicious chicken and mushroom pie, one of the crucial steps is to sauté the mushrooms to perfection. This step is essential in developing the rich, earthy flavors that will complement the chicken and creamy sauce in the pie. Start by selecting fresh, high-quality mushrooms, such as button, cremini, or a mix of wild mushrooms for added depth. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, and slice them evenly to ensure consistent cooking.
Next, prepare a large skillet or frying pan over medium-high heat. Add a generous amount of butter to the pan, allowing it to melt and coat the surface. The butter not only adds a luxurious flavor but also helps the mushrooms brown beautifully. Once the butter is hot and starts to foam slightly, carefully add the sliced mushrooms to the pan, making sure they form a single layer. This ensures that the mushrooms cook evenly and develop a nice sear. Resist the urge to stir the mushrooms immediately; let them cook undisturbed for 3-4 minutes to allow the moisture to evaporate and the bottoms to brown.
After the mushrooms have developed a golden-brown crust, use a spatula to flip or stir them. Continue cooking for another 3-4 minutes, allowing the other sides to brown as well. This browning process, known as the Maillard reaction, enhances the mushrooms' flavor and texture, giving them a rich, savory taste. As the mushrooms cook, you’ll notice their size reducing slightly as they release and then absorb the butter, creating a tender yet flavorful base for your pie.
With the mushrooms beautifully browned, it’s time to add garlic for that extra layer of flavor. Mince 2-3 cloves of garlic and add them to the pan, stirring frequently to prevent burning. The garlic should cook for about 1-2 minutes, just until it becomes fragrant and slightly softened. Be careful not to overcook the garlic, as it can turn bitter and overpower the delicate mushroom flavor. The combination of sautéed mushrooms and garlic will create a fragrant, flavorful mixture that forms the heart of your chicken and mushroom pie.
Finally, once the garlic is cooked, remove the pan from the heat and set the mushroom mixture aside to cool slightly. This mixture will later be combined with the chicken, sauce, and other ingredients to create the filling for your pie. The sautéed mushrooms and garlic not only add depth and complexity to the dish but also provide a delightful contrast to the creamy, comforting elements of the pie. Mastering this step ensures that your chicken and mushroom pie will be packed with flavor and texture, making it a standout dish for any meal.
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Make Sauce: Whisk flour, stock, and cream. Simmer until thickened. Season with herbs
To begin making the sauce for your chicken and mushroom pie, gather your ingredients: plain flour, chicken or vegetable stock, and double cream. The sauce is a crucial component, as it binds the filling together and adds richness to the pie. Start by measuring out 2-3 tablespoons of flour, depending on the desired thickness of your sauce. The flour acts as a thickening agent, so adjust the quantity accordingly. In a separate bowl or jug, combine the flour with a small amount of cold stock, whisking vigorously to create a smooth paste. This step is essential to prevent lumps from forming in your sauce.
Next, pour the remaining stock into a saucepan and place it over medium heat. Allow the stock to warm up slightly, then gradually whisk in the flour mixture. As you incorporate the flour paste, the stock will begin to thicken. Keep whisking continuously to ensure a smooth consistency. Once the flour mixture is fully combined, pour in the double cream, whisking constantly. The cream adds a luxurious texture and flavor to the sauce. Continue to heat the sauce, stirring frequently, until it reaches a gentle simmer.
As the sauce simmers, you'll notice it starting to thicken. Maintain a low simmer, being careful not to let the sauce boil, as this can cause it to curdle or separate. The simmering process allows the flour to cook out, eliminating any raw taste and ensuring a silky smooth sauce. Keep a close eye on the sauce, stirring regularly to prevent it from sticking to the bottom of the pan. The sauce is ready when it coats the back of a spoon and holds a clear path when you run your finger through it.
With the sauce at the desired consistency, it's time to season it with herbs. This step elevates the flavor profile of your chicken and mushroom pie. Add a generous amount of freshly chopped herbs, such as thyme, parsley, or rosemary, to the sauce. These herbs complement the chicken and mushroom flavors beautifully. Taste the sauce and adjust the seasoning as needed, adding salt and pepper to enhance the overall taste. Remember, the sauce should be well-seasoned, as it will flavor the entire pie.
Finally, remove the sauce from the heat and let it cool slightly before using it in your pie. This sauce can be made ahead of time and stored in the refrigerator, making it a convenient component to prepare in advance. When assembling your chicken and mushroom pie, pour the sauce over the cooked chicken and mushrooms, ensuring they are fully coated. The sauce will thicken further as the pie bakes, creating a delicious, savory filling. By following these steps to make the sauce, you'll achieve a perfect balance of flavors and textures in your homemade chicken and mushroom pie.
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Assemble & Bake: Fill pie dish, top with crust, seal edges. Bake until golden and bubbly
Once your chicken and mushroom filling is cooked and thickened to perfection, it's time to assemble and bake your pie. Start by preheating your oven to 375°F (190°C) to ensure it’s ready when your pie is prepared. Next, grab your pie dish—a standard 9-inch (23 cm) dish works well—and spoon the hot filling into it. Spread the mixture evenly, ensuring it reaches the edges of the dish. The filling should be generous but not overflowing, as it will bubble slightly during baking. If your filling is too hot, let it cool for a few minutes to prevent it from soaking into the crust too quickly.
Now, it’s time to top your pie with the crust. You can use a homemade or store-bought pastry crust—either shortcrust or puff pastry works beautifully. Roll out the pastry on a lightly floured surface until it’s about 1/8 inch (3 mm) thick. Carefully drape the pastry over the filled pie dish, ensuring it covers the entire surface. Gently press the pastry down onto the edges of the dish to create a seal. This step is crucial to prevent the filling from leaking out during baking. Trim any excess pastry hanging over the edges using a sharp knife or kitchen scissors, leaving about a 1-inch (2.5 cm) overhang.
To seal the edges, use your fingers or a fork to crimp the pastry firmly onto the rim of the dish. This not only secures the crust but also adds a decorative touch. If you’re using a double-crust pie (with a top and bottom crust), ensure the edges are sealed tightly. For a single-crust pie, simply press the edges firmly. You can also brush the top crust with a beaten egg or a little milk to give it a golden, glossy finish during baking.
With your pie assembled, place it on a baking sheet to catch any potential drips. Slide it into the preheated oven and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling through the vents or edges. The bubbling is a sign that the pie is hot and ready. Keep an eye on it during the last few minutes to ensure the crust doesn’t burn—if it’s browning too quickly, cover it loosely with foil.
Once baked, remove the pie from the oven and let it cool for at least 10–15 minutes before serving. This allows the filling to set slightly, making it easier to slice. The result? A beautifully golden, flaky crust encasing a rich, savory chicken and mushroom filling. Serve your chicken and mushroom pie warm, paired with a side of mashed potatoes or a fresh green salad for a comforting and satisfying meal.
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Frequently asked questions
You’ll need chicken (breast or thigh), mushrooms, butter, flour, milk, chicken stock, onions, garlic, thyme, salt, pepper, and puff pastry or shortcrust pastry for the crust.
Sauté onions and garlic in butter, add flour to make a roux, then gradually whisk in milk and chicken stock to create a sauce. Add cooked chicken, sautéed mushrooms, and thyme, then season with salt and pepper.
Yes, store-bought puff pastry or shortcrust pastry works great and saves time. Roll it out to fit your pie dish, fill with the chicken and mushroom mixture, and top with another layer of pastry.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Let it cool slightly before serving.
