Emma Wilson
Making a simple chicken and mushroom pie is a delightful way to create a comforting and hearty meal with minimal effort. This classic dish combines tender chicken, earthy mushrooms, and a creamy sauce, all encased in a flaky pastry crust. Perfect for both weeknight dinners and special occasions, the recipe requires basic ingredients like chicken, mushrooms, onions, and puff pastry, making it accessible for home cooks of all skill levels. With straightforward steps such as sautéing the filling, assembling the pie, and baking until golden, this dish is not only satisfying but also a great way to impress family and friends with a homemade, flavorful creation.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken breast, mushrooms, puff pastry, onion, garlic, butter, flour, chicken stock, milk, thyme, salt, pepper |
| Cooking Time | Approximately 45-60 minutes |
| Servings | 4-6 |
| Difficulty Level | Easy |
| Key Steps | 1. Sauté onion and garlic in butter. 2. Add mushrooms and chicken, cook until browned. 3. Stir in flour, then gradually add stock and milk to create a sauce. 4. Season with thyme, salt, and pepper. 5. Transfer filling to a pie dish, top with puff pastry, and bake until golden. |
| Oven Temperature | 200°C (400°F) |
| Baking Time | 25-30 minutes |
| Optional Additions | Peas, carrots, or cream for richer sauce |
| Serving Suggestions | With mashed potatoes or a green salad |
| Storage | Refrigerate for up to 3 days or freeze for up to 1 month |
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What You'll Learn
- Prepare pie crust: Mix flour, butter, salt, and water. Chill dough for 30 minutes
- Cook filling: Sauté chicken, mushrooms, onions, and garlic. Add cream and thicken
- Assemble pie: Roll dough, line dish, fill with mixture, and cover with crust
- Seal and vent: Crimp edges, cut slits on top, and brush with egg wash for shine
- Bake and serve: Cook at 375°F for 30-35 minutes until golden brown. Let cool slightly
Prepare pie crust: Mix flour, butter, salt, and water. Chill dough for 30 minutes
To begin preparing the pie crust for your simple chicken and mushroom pie, gather 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 starting. Measure out 2 and 1/2 cups of flour and place it in a large mixing bowl. Add 1 teaspoon of salt to the flour and whisk these dry ingredients together until well combined. This step ensures that the salt is evenly distributed throughout the flour, which is crucial for flavor balance.
Next, cut 1 cup of cold butter into small cubes. Add the butter cubes 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 larger, pea-sized pieces remaining. This technique helps create layers in the crust, resulting in a flaky texture. Avoid overmixing, as it can lead to a tough crust. Once the butter is incorporated, gradually add 6 to 8 tablespoons of ice-cold water, one tablespoon at a time. Mix gently after each addition, just until the dough starts to come together. You’ll know it’s ready when you can pinch the dough, and it holds its shape.
After the dough is mixed, divide it into two equal portions. Shape each portion into a disc, which makes it easier to roll out later. Wrap the discs tightly in plastic wrap to prevent them from drying out. This is a crucial step in the pie crust preparation process. Place the wrapped dough in the refrigerator and chill it for at least 30 minutes. Chilling allows the fats to firm up, making the dough easier to handle and preventing shrinkage during baking. It also helps relax the gluten strands in the flour, ensuring a more tender crust.
While the dough chills, you can prepare the chicken and mushroom filling or clean up your workspace. Chilling the dough is a hands-off step, but it’s essential for achieving the perfect pie crust texture. If you’re short on time, you can chill the dough for up to 24 hours, which can be convenient if you’re prepping the pie in stages. Just ensure the dough is well-wrapped to avoid absorbing any odors from the refrigerator.
Once the 30 minutes are up, your pie crust dough will be ready to roll out. Remove one disc from the refrigerator and let it sit at room temperature for a few minutes to soften slightly, making it easier to work with. Lightly flour your rolling pin and work surface to prevent sticking. Roll the dough into a circle about 1/8 inch thick, ensuring it’s large enough to fit your pie dish with some overhang. This chilled and well-prepared crust will serve as the perfect base for your delicious chicken and mushroom pie.
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Cook filling: Sauté chicken, mushrooms, onions, and garlic. Add cream and thicken
To begin cooking the 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 evenly sized for consistent cooking. Slice fresh mushrooms (button or cremini work well) and dice a medium onion and a few cloves of garlic. Having all your ingredients prepped and within reach will streamline the cooking process. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Once the oil is hot, add the diced onions and sauté until they become translucent, about 3-4 minutes. This step is crucial as it forms the flavor base for your filling.
Next, add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning. The aroma of the garlic should become fragrant, signaling it’s time to add the chicken pieces. Season the chicken with salt and pepper, then sauté until it is no longer pink on the outside, about 5-6 minutes. Avoid overcrowding the pan, as this can cause the chicken to steam instead of sear. If necessary, cook the chicken in batches. Once the chicken is partially cooked, add the sliced mushrooms to the skillet. Mushrooms release moisture as they cook, so continue sautéing until this liquid evaporates and the mushrooms begin to brown, approximately 8-10 minutes. This step enhances their flavor and texture.
With the chicken and mushrooms cooked, it’s time to incorporate the creamy element that binds the filling together. Pour in about 1 cup of heavy cream or a mixture of cream and chicken stock for a lighter option. Stir well, ensuring the cream coats all the ingredients evenly. Allow the mixture to simmer gently over medium-low heat. To thicken the filling, sprinkle in 1-2 tablespoons of all-purpose flour or a cornstarch slurry (equal parts cornstarch and water). Stir continuously as the mixture thickens, which should take about 3-5 minutes. The filling should reach a consistency that coats the back of a spoon but isn’t too runny, as it will continue to thicken slightly as the pie bakes.
Taste the filling and adjust the seasoning with additional salt, pepper, or a pinch of nutmeg if desired. Nutmeg adds a subtle warmth that complements the cream and mushrooms. If you prefer a richer flavor, you can also stir in a tablespoon of Dijon mustard or a splash of white wine before adding the cream. Once the filling is seasoned to your liking, remove it from the heat and let it cool slightly before assembling the pie. This step ensures the pastry doesn’t become soggy during baking.
Finally, transfer the cooked filling into a pie dish lined with pastry dough, ensuring it’s evenly distributed. The filling should be warm but not piping hot, as extreme heat can melt the pastry before it has a chance to cook. Cover the filling with a second layer of pastry, sealing the edges and trimming any excess dough. Brush the top with beaten egg for a golden finish, and cut a small slit in the center to allow steam to escape. Your chicken and mushroom pie is now ready for the oven, where the flavors will meld together into a comforting, savory dish.
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Assemble pie: Roll dough, line dish, fill with mixture, and cover with crust
To assemble your chicken and mushroom pie, begin by preparing your pie dough. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. This will serve as both the base and the top crust of your pie. Ensure the dough is evenly rolled to avoid any thin spots that could lead to breakage. Once rolled, carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang to help seal the pie later.
Next, line the pie dish with the rolled-out dough, making sure it fits snugly. If using a store-bought crust, follow the package instructions for lining the dish. The goal is to create a sturdy base that will hold the chicken and mushroom filling without leaking. Prick the bottom of the dough with a fork in several places to prevent it from puffing up during pre-baking. Preheat your oven to the temperature specified in your recipe (typically around 375°F or 190°C) and pre-bake the crust for about 10 minutes, or until it just starts to turn golden. This step ensures a crispier base.
While the crust is pre-baking, prepare your chicken and mushroom mixture. Combine cooked and shredded chicken, sautéed mushrooms, onions, garlic, and a creamy sauce made from butter, flour, and chicken broth. Season the mixture with salt, pepper, and herbs like thyme or parsley for added flavor. Allow the filling to cool slightly before adding it to the pie crust, as this prevents the crust from becoming soggy. Once the pre-baked crust is ready, remove it from the oven and let it cool for a few minutes before filling.
Carefully pour the chicken and mushroom mixture into the pre-baked crust, spreading it evenly. The filling should be thick and hearty, ensuring every slice of pie is packed with flavor. If desired, sprinkle grated cheese on top of the filling for an extra layer of richness. Roll out the remaining dough for the top crust, ensuring it’s large enough to cover the pie dish with some overhang. Place the top crust over the filling, pressing the edges together with the bottom crust to seal. Crimp the edges with a fork or your fingers to create a decorative border and ensure a tight seal.
Finally, cover the pie with the top crust, sealing and crimping the edges to enclose the filling completely. Cut a few small slits in the center of the top crust to allow steam to escape during baking. This step is crucial to prevent the pie from cracking or bubbling over. Brush the top crust with beaten egg or melted butter for a golden, glossy finish. Place the pie on a baking sheet to catch any potential drips, and bake in the preheated oven for 25-30 minutes, or until the crust is deeply golden and the filling is bubbling. Allow the pie to cool for 10-15 minutes before serving to let the filling set.
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Seal and vent: Crimp edges, cut slits on top, and brush with egg wash for shine
Once your chicken and mushroom filling is bubbling away in your pie dish and your pastry lid is ready, it's time to seal and vent your pie. This crucial step ensures your pie cooks evenly, stays juicy inside, and looks beautiful on the outside.
Start by crimping the edges of your pastry. This not only creates a decorative border but also forms a tight seal, preventing any precious filling from leaking out during baking. To crimp, use your fingers or a fork to press the pastry edges firmly together. For a classic look, pinch the dough between your thumb and forefinger, creating a fluted pattern. Alternatively, press the tines of a fork along the edge for a simpler finish.
Make sure the seal is secure all around the pie dish.
Next, cut slits on top of the pastry lid. These slits act as vents, allowing steam to escape during baking. Without vents, steam pressure can build up inside the pie, causing the pastry to crack or even explode. Aim for 3-4 slits, each about 1 inch long, arranged in a decorative pattern. You can cut straight lines, a cross shape, or even a leaf design – get creative!
Just ensure the slits are wide enough to allow steam to escape freely.
Finally, brush the entire pastry lid with egg wash. This simple step gives your pie a gorgeous golden sheen and helps the pastry bake to a beautiful, flaky texture. Beat an egg yolk with a teaspoon of milk or water until smooth. Using a pastry brush, generously coat the pastry lid, making sure to cover all surfaces, including the crimped edges. Be careful not to let the egg wash pool in the slits, as it can hinder steam release.
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Bake and serve: Cook at 375°F for 30-35 minutes until golden brown. Let cool slightly
Once your chicken and mushroom pie is assembled, it’s time to focus on the final, crucial step: baking and serving. Preheat your oven to 375°F (190°C) while your pie rests, ensuring the oven is fully heated before the pie goes in. This temperature is ideal for achieving a perfectly cooked filling and a golden, flaky crust. Place the pie on a baking sheet lined with parchment paper to catch any drips and prevent a mess in your oven. The baking sheet also helps distribute heat evenly, ensuring the bottom crust cooks through without burning.
Once the oven is preheated, carefully transfer the pie to the center rack. Bake for 30 to 35 minutes, keeping an eye on it after the 25-minute mark to ensure it doesn’t overbrown. The pie is done when the crust is a deep golden brown and the filling is bubbling slightly around the edges. This bubbling indicates that the filling has thickened and heated through properly. If the crust is browning too quickly but the filling isn’t ready, loosely cover the top with foil to prevent further browning while the pie finishes cooking.
When the pie is golden and bubbling, remove it from the oven and let it cool slightly on a wire rack. This resting period, about 10 to 15 minutes, is essential. It allows the filling to set, making the pie easier to slice and serve without the filling spilling out. Skipping this step can result in a runny, messy pie, so patience is key. Use this time to prepare any side dishes, such as a fresh green salad or steamed vegetables, to accompany your meal.
After the pie has cooled slightly, it’s ready to serve. Carefully slice into portions, using a sharp knife to ensure clean cuts. The crust should be crisp, and the filling should be hot and creamy, with tender chicken and earthy mushrooms in every bite. Serve the pie directly from the baking dish or transfer slices to individual plates for a more polished presentation. A dollop of mashed potatoes or a drizzle of gravy can elevate the dish further.
Finally, enjoy your homemade chicken and mushroom pie while it’s still warm. This comforting dish is perfect for a cozy dinner or a hearty lunch. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain the crust’s texture. With its golden, flaky crust and rich, savory filling, this simple pie is sure to become a favorite in your recipe collection.
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Frequently asked questions
You’ll need chicken (breast or thigh), mushrooms, onions, garlic, butter, flour, chicken stock, milk, puff pastry or shortcrust pastry, salt, pepper, and thyme (optional).
Sauté onions and garlic in butter, add chicken and mushrooms, then sprinkle flour to thicken. Gradually stir in chicken stock and milk, simmer until thickened, and season with salt, pepper, and thyme.
Yes, store-bought puff pastry or shortcrust pastry works great for a simple chicken and mushroom pie. Roll it out to fit your pie dish and brush with egg wash for a golden finish.
Bake 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.
