Laura Smith
Chicken and mushroom pie with cream is a comforting and hearty dish that combines tender chicken, earthy mushrooms, and a rich, creamy sauce encased in a flaky pastry crust. This classic recipe is perfect for a cozy meal, blending savory flavors and a satisfying texture. To make it, start by sautéing chicken pieces and mushrooms until golden, then simmer them in a creamy sauce made with chicken broth, cream, and a hint of herbs like thyme. The mixture is then spooned into a pie dish and topped with a layer of puff pastry or shortcrust pastry before baking until golden and bubbling. Whether served as a family dinner or a special occasion dish, this pie is sure to delight with its creamy filling and buttery crust.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, mushrooms, cream, puff pastry, butter, flour, onion, garlic, chicken stock, thyme, salt, pepper |
| Cooking Time | Approximately 1 hour (prep: 30 mins, bake: 30 mins) |
| Servings | 4-6 |
| Difficulty Level | Intermediate |
| Key Technique | Making a roux for the creamy sauce |
| Oven Temperature | 200°C (400°F) |
| Dietary Consideration | Not suitable for lactose-intolerant or gluten-free diets (unless modified) |
| Texture | Flaky pastry, creamy filling, tender chicken and mushrooms |
| Flavor Profile | Savory, creamy, earthy (from mushrooms and thyme) |
| Storage | Refrigerate for up to 3 days; reheat in oven for best results |
| Optional Additions | Peas, carrots, or leeks for extra flavor and texture |
| Pastry Option | Shortcrust pastry can be used instead of puff pastry |
| Cream Substitute | Heavy cream can be replaced with milk and additional butter for a lighter version |
| Serving Suggestion | Pair with a green salad or steamed vegetables |
| Popular Variation | Adding a splash of white wine to the sauce for depth of flavor |
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What You'll Learn
- Prepare Pie Crust: Mix flour, butter, salt, and water. Chill, roll out, and line pie dish
- Cook Chicken Filling: Sauté chicken pieces until golden. Set aside for later assembly
- Sauté Mushrooms: Cook mushrooms in butter until browned. Add garlic and thyme for flavor
- Make Cream Sauce: Whisk butter, flour, stock, and cream. Simmer until thickened and smooth
- Assemble & Bake: Combine chicken, mushrooms, and sauce. Top with crust, bake until golden
Prepare Pie Crust: Mix flour, butter, salt, and water. Chill, roll out, and line pie dish
To prepare the pie crust for your chicken and mushroom pie with cream, 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. 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 creating layers in the crust.
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 begins to come together and holds its shape when squeezed. You should need about 6 to 8 tablespoons of water, but this can vary depending on the humidity and the flour. Be cautious not to overmix or add too much water, as this can make the crust tough. Gather the dough into a ball, then divide it into two portions, one slightly larger than the other. The larger portion will be for the bottom crust, and the smaller one for the top.
Flatten each portion of dough into a disc, wrap them separately in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough is essential, as it allows the fat to firm up, making the dough easier to roll out and preventing shrinkage during baking. While the dough chills, you can prepare your chicken and mushroom filling. After chilling, remove the larger disc of dough from the refrigerator and let it sit at room temperature for about 5–10 minutes to soften slightly, making it easier to roll out without cracking.
On a lightly floured surface, roll out the larger disc of dough into a circle about 12 inches in diameter and 1/8 inch thick. Carefully transfer the rolled-out dough to a 9-inch pie dish by gently folding it in half or rolling it around the rolling pin. Unroll the dough into the dish, pressing it firmly into the bottom and sides. Trim any excess dough hanging over the edge of the dish, leaving about a 1/2 inch overhang. This overhang will be used to seal the top crust later. If making a double-crust pie, repeat the rolling process with the smaller disc of dough for the top crust.
Finally, if you’re pre-baking the bottom crust (also known as blind baking), prick the bottom and sides of the dough with a fork to prevent air bubbles. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 15 minutes, then remove the weights and parchment and bake for an additional 5–10 minutes until the crust is lightly golden. If not pre-baking, simply fill the lined pie dish with your prepared chicken and mushroom filling, cover with the top crust (if using), seal the edges, and proceed with baking according to your recipe instructions.
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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 with cream, 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, allowing the seasoning to penetrate the meat while you prepare the other components. Heat a large skillet or frying pan over medium-high heat and add a tablespoon of olive oil or butter. Once the oil is hot and shimmering, carefully add the chicken pieces to the pan, making sure not to overcrowd them. Overcrowding can cause the chicken to steam instead of sear, so cook in batches if necessary.
As the chicken cooks, resist the urge to move it around too much, allowing it to develop a golden-brown crust on one side. After about 3-4 minutes, flip the pieces and cook the other side until equally golden. The goal here is to achieve a nice color and seal in the juices, not to fully cook the chicken through, as it will continue cooking in the pie later. Once both sides are golden, transfer the chicken pieces to a plate or bowl and set aside. This step is crucial for building flavor and texture in your pie filling, ensuring the chicken remains tender and juicy when combined with the creamy mushroom sauce.
While the chicken rests, you can use the same skillet to cook the mushrooms, taking advantage of the flavorful browned bits left behind. This technique, known as deglazing, adds depth to your sauce. If needed, add a bit more oil or butter to the pan before adding sliced mushrooms. Cook them until they are golden brown and have released their moisture, stirring occasionally. This process should take about 5-7 minutes, depending on the quantity of mushrooms. Once the mushrooms are cooked, you can proceed with making the creamy sauce, but the chicken filling step is now complete.
Setting the sautéed chicken aside allows it to cool slightly and prepares it for the final assembly of the pie. It’s important to let the chicken rest so that it doesn’t overcook or become dry when mixed with the hot sauce. While the chicken waits, focus on building the creamy mushroom component of the filling. When the sauce is ready, gently fold the reserved chicken pieces into the mushroom mixture, ensuring they are well-coated. This integration ensures every bite of the pie is flavorful and cohesive.
Finally, with the chicken filling cooked and set aside, you’re ready to assemble your chicken and mushroom pie. The golden-seared chicken will add a delightful texture and richness to the creamy filling, making it a standout element of the dish. Remember, the key to this step is patience—allowing the chicken to rest ensures it stays tender and absorbs the flavors of the sauce. Once assembled, the pie can be baked to perfection, resulting in a comforting and delicious meal.
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Sauté Mushrooms: Cook mushrooms in butter until browned. Add garlic and thyme for flavor
To begin the process of making a rich and flavorful chicken and mushroom pie with cream, one of the key steps is to sauté the mushrooms properly. Start by selecting fresh, firm mushrooms, preferably button or cremini, as they have a robust flavor that complements the dish. Clean the mushrooms by gently wiping them with a damp cloth or brushing off any dirt; avoid soaking them in water as this can make them soggy. Once cleaned, slice the mushrooms evenly to ensure they cook at the same rate.
Next, heat a large skillet over medium heat and add a generous amount of butter. Allow the butter to melt completely and just begin to foam, which indicates it’s at the right temperature for sautéing. Carefully add the sliced mushrooms to the skillet, spreading them out in an even layer. Resist the urge to stir them immediately; letting the mushrooms sit in the hot butter for a few minutes allows them to brown nicely. Browning is crucial as it develops deep, savory flavors through the Maillard reaction, enhancing the overall taste of the pie.
After the mushrooms have browned on one side, use a spatula to flip or stir them, ensuring all sides get equal exposure to the heat. Continue cooking until the mushrooms are evenly browned and have released their moisture, which will then evaporate, concentrating their flavor. This process should take about 8-10 minutes, depending on the quantity of mushrooms. Properly sautéed mushrooms should be tender but still retain a slight bite, adding texture to the pie filling.
Once the mushrooms are browned, add minced garlic and fresh thyme to the skillet. The garlic will infuse the mushrooms with its aromatic flavor, while the thyme adds an earthy, herbal note that pairs beautifully with both the mushrooms and the chicken. Cook the garlic and thyme for just 1-2 minutes, stirring frequently to prevent the garlic from burning. The garlic should become fragrant but not browned, as overcooked garlic can turn bitter. This step is essential for building the flavor foundation of the pie filling.
Finally, remove the skillet from the heat and let the sautéed mushrooms cool slightly before incorporating them into the rest of the pie filling. The combination of browned mushrooms, garlic, and thyme will create a rich, savory base that complements the creamy chicken filling. This step, though simple, is a cornerstone of the recipe, ensuring the chicken and mushroom pie is packed with depth and flavor. Properly sautéing the mushrooms with butter, garlic, and thyme sets the stage for a delicious, comforting dish.
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Make Cream Sauce: Whisk butter, flour, stock, and cream. Simmer until thickened and smooth
To begin crafting the creamy sauce that will elevate your chicken and mushroom pie, start by preparing a roux, which serves as the base for the sauce. In a medium saucepan over medium heat, melt a generous amount of butter. The butter not only adds richness but also helps to cook the flour, eliminating any raw taste. Once the butter is fully melted and starts to bubble slightly, add an equal amount of flour, whisking continuously to combine. This mixture of butter and flour is crucial as it will thicken the sauce and give it a smooth, velvety texture. Keep whisking for about 1-2 minutes to ensure the flour is well incorporated and cooked, creating a light golden roux.
Next, gradually pour in the chicken or vegetable stock while continuing to whisk vigorously. Adding the stock slowly prevents lumps from forming, ensuring a silky-smooth sauce. The stock will deglaze the roux, and as you whisk, you’ll notice the mixture begin to thin out. Allow the sauce to come to a gentle simmer, which helps to further cook the flour and blend the flavors. This step is essential for achieving the right consistency and depth of flavor in your cream sauce.
Once the stock is fully incorporated and the sauce starts to simmer, it’s time to add the cream. Pour in the cream slowly, whisking constantly to ensure it blends seamlessly with the stock and roux. The cream will add a luxurious richness and a subtle sweetness to the sauce, complementing the savory flavors of the chicken and mushrooms. As the cream heats up, the sauce will begin to thicken further, so keep a close eye on it and adjust the heat if necessary to maintain a gentle simmer.
Continue to simmer the sauce, stirring frequently, until it reaches the desired thickness. The sauce should coat the back of a spoon and hold a smooth, consistent texture. This process typically takes about 5-7 minutes, depending on the heat and the amount of liquid. Be patient and allow the sauce to thicken naturally, as rushing this step can lead to a grainy or uneven texture. The end result should be a creamy, smooth sauce that will beautifully bind the chicken, mushrooms, and other fillings in your pie.
Finally, taste the cream sauce and adjust the seasoning if needed. A pinch of salt, pepper, or even a hint of nutmeg can enhance the flavors and balance the richness of the cream. Once the sauce is perfectly seasoned and thickened, remove it from the heat and set it aside until you’re ready to assemble your chicken and mushroom pie. This cream sauce will not only add moisture and flavor to the pie but also create a delightful contrast with the flaky pastry crust.
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Assemble & Bake: Combine chicken, mushrooms, and sauce. Top with crust, bake until golden
To begin the assembly of your chicken and mushroom pie, preheat your oven to 375°F (190°C) to ensure it’s ready when your pie is prepared. In a large mixing bowl, combine the cooked and shredded chicken, sautéed mushrooms, and the creamy sauce you’ve prepared. The sauce should be thick and rich, made with a base of cream, chicken broth, and a roux for added depth. Stir the mixture gently until the chicken and mushrooms are evenly coated with the sauce, ensuring every bite will be flavorful. Season the filling with salt, pepper, and a pinch of nutmeg or thyme for an extra layer of flavor, if desired.
Once the filling is ready, transfer it into a deep pie dish or individual ramekins, spreading it evenly to create a flat surface. This step is crucial for ensuring the pie bakes uniformly and the crust adheres well. If using a traditional pie dish, leave about ½ inch of space from the top to prevent spillage during baking. For a rustic look, you can also use a shallow baking dish, but adjust the crust size accordingly.
Next, prepare your pie crust. Roll out the pastry dough on a floured surface until it’s about ¼ inch thick. Carefully place the crust over the filled pie dish, pressing it gently around the edges to seal. Trim any excess dough, leaving a small overhang to create a neat edge. To enhance the appearance and ensure a golden finish, brush the top of the crust with beaten egg or melted butter. This step also helps the crust bake to a beautiful, shiny golden-brown color.
If you prefer a lattice crust or decorative cutouts, now is the time to create them. A lattice crust not only looks impressive but also allows steam to escape during baking. For cutouts, use cookie cutters or a sharp knife to create shapes like leaves or hearts, arranging them on top of the filling before sealing the edges. Make small slits in the crust or lattice to allow steam to escape and prevent the filling from bubbling over.
Finally, place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling slightly. The aroma of creamy chicken, earthy mushrooms, and buttery crust will fill your kitchen as it bakes. Once done, remove the pie from the oven and let it cool for 10-15 minutes before serving. This allows the filling to set, making it easier to slice and serve. Enjoy your homemade chicken and mushroom pie with cream, a comforting dish perfect for any occasion.
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Frequently asked questions
You’ll need chicken (breast or thigh), mushrooms, onions, garlic, butter, flour, chicken stock, double cream, puff pastry, salt, pepper, and thyme (optional).
Sauté onions and garlic in butter, add mushrooms and chicken, then sprinkle flour to thicken. Gradually stir in chicken stock and cream, simmer until thickened, and season with salt, pepper, and thyme.
Yes, pre-made puff pastry works perfectly. Roll it out to fit your pie dish, fill with the chicken and mushroom mixture, and top with another pastry layer or lattice design.
Bake at 200°C (400°F) for 25-30 minutes or until the pastry is golden brown and the filling is bubbling.
