John Miller
Chicken and mushroom pie with filo pastry is a delightful twist on a classic comfort dish, combining the richness of creamy chicken and mushroom filling with the light, flaky texture of filo pastry. This recipe offers a modern, elegant take on traditional pie-making, using layers of crisp filo to encase a savory mixture of tender chicken, earthy mushrooms, and a velvety sauce. Perfect for both casual family dinners and special occasions, this pie is not only delicious but also visually impressive, making it a standout dish that’s surprisingly easy to prepare. Whether you’re a seasoned cook or a beginner, mastering this recipe will add a versatile and satisfying meal to your culinary repertoire.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, mushrooms, filo pastry, butter/oil, onions, garlic, flour, chicken stock, cream/milk, herbs (thyme, parsley), salt, pepper |
| Cooking Time | ~1 hour (prep: 30 mins, bake: 25-30 mins) |
| Servings | 4-6 |
| Difficulty Level | Intermediate |
| Pastry Type | Filo (light, crispy, layered) |
| Filling Texture | Creamy, savory, hearty |
| Key Techniques | Sautéing, making a roux, layering filo pastry, blind baking (optional) |
| Equipment Needed | Oven, saucepan, pie dish, pastry brush, mixing bowls |
| Optional Add-Ins | Leeks, carrots, white wine, cheese (Gruyère, cheddar) |
| Storage | Refrigerate for up to 3 days; reheat in oven |
| Dietary Notes | Can be made gluten-free with gluten-free filo; reduce cream for lower fat |
| Popular Variations | Vegetarian (mushroom-only), adding bacon, using puff pastry instead of filo |
| Serving Suggestions | With mashed potatoes, steamed vegetables, or a green salad |
| Flavor Profile | Rich, umami, buttery, herby |
| Best Season | Fall/Winter (comfort food) |
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What You'll Learn
- Prepare the filling: Sauté chicken, mushrooms, onions, garlic, add flour, stock, cream, simmer until thick
- Assemble the pie: Layer filo pastry in a dish, spoon in filling, fold pastry, brush with butter
- Bake the pie: Preheat oven to 200°C, bake for 25-30 minutes until golden and crispy
- Make the pastry: Thaw filo, keep covered, brush layers with melted butter or oil for crispness
- Serve and store: Serve hot with salad, store leftovers in fridge, reheat in oven for best texture
Prepare the filling: Sauté chicken, mushrooms, onions, garlic, add flour, stock, cream, simmer until thick
To prepare the filling for your chicken and mushroom pie, begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add diced chicken pieces, ensuring they are evenly spaced to allow proper browning. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink and has a slight golden color. Remove the chicken from the skillet and set it aside on a plate, keeping the juices in the pan for added flavor.
Next, in the same skillet, add another tablespoon of oil if needed, and sauté sliced mushrooms until they are tender and slightly browned. This should take around 4-5 minutes. Mushrooms release moisture as they cook, so ensure you let this evaporate to achieve a nice sear. Once done, add finely chopped onions and minced garlic to the skillet. Cook these aromatics for about 3-4 minutes until the onions become translucent and the garlic is fragrant, being careful not to burn the garlic as it can turn bitter.
Return the cooked chicken to the skillet, stirring to combine it with the mushrooms, onions, and garlic. Sprinkle a tablespoon of flour over the mixture, ensuring it coats the ingredients evenly. Cook this for about 1 minute, stirring constantly, to cook out the raw flour taste. This step is crucial as it will help thicken the sauce and give the filling a desirable consistency.
Pour in chicken stock gradually, stirring continuously to avoid lumps. The stock will start to thicken due to the flour. Once all the stock is incorporated, add the cream, stirring well to combine. Bring the mixture to a gentle simmer, allowing it to cook for about 8-10 minutes. This simmering process is essential to reduce the sauce and achieve the desired thickness. The filling should be rich and coat the back of a spoon. Taste and adjust seasoning with salt and pepper as needed.
After the filling has thickened, remove it from the heat and let it cool slightly before assembling your pie. This filling is now ready to be encased in the filo pastry, creating a delicious and hearty chicken and mushroom pie. The combination of sautéed ingredients and the creamy, thickened sauce will provide a flavorful base for your pie.
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Assemble the pie: Layer filo pastry in a dish, spoon in filling, fold pastry, brush with butter
To assemble your chicken and mushroom pie with filo pastry, begin by preparing your baking dish. Lightly grease a pie dish or a shallow baking tray with butter or cooking spray to ensure the pastry doesn’t stick. Filo pastry is delicate, so handle it with care. Unroll the filo sheets and keep them covered with a damp cloth to prevent them from drying out. Start by layering the filo pastry in the dish, placing one sheet at a time. For each layer, brush the pastry generously with melted butter using a pastry brush. This will create a crispy, golden finish when baked. Aim for 3-4 layers of filo pastry on the bottom and sides of the dish to form a sturdy base for your pie.
Once the base layers are in place, spoon the chicken and mushroom filling evenly into the dish. The filling should be thick and hearty, with tender chicken pieces, sautéed mushrooms, and a creamy sauce. Ensure the filling is not too hot when added, as it can cause the pastry to become soggy. Spread the filling in an even layer, leaving a small border around the edges to make folding the pastry easier. If desired, sprinkle a handful of grated cheese on top of the filling for an extra layer of flavor and richness.
Next, it’s time to fold and layer the remaining filo pastry over the filling. Take another sheet of filo, brush it with melted butter, and place it over the filling. Repeat this process, layering and buttering the filo sheets, until you have 3-4 layers covering the top. You can create a decorative pattern by slightly offsetting each sheet or by cutting the filo into strips and arranging them in a lattice design. The key is to ensure the filling is fully enclosed to keep it moist and flavorful during baking.
After layering the top pastry, trim any excess filo hanging over the edges of the dish. Then, fold the overhanging pastry from the base layers up and over the top layers, sealing the edges. This will give your pie a neat, finished look. Brush the entire surface of the pie with a final coat of melted butter to promote even browning and crispiness. If you like, sprinkle a pinch of sea salt or dried herbs over the top for added flavor and texture.
Finally, place the assembled pie in a preheated oven and bake according to your recipe’s instructions, typically at 375°F (190°C) for 25-30 minutes or until the pastry is golden brown and crisp. Keep an eye on the pie during the last few minutes of baking to ensure it doesn’t burn. Once baked, allow the pie to cool slightly before serving. The result is a beautifully layered chicken and mushroom pie with a flaky, buttery filo crust that complements the rich, savory filling perfectly.
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Bake the pie: Preheat oven to 200°C, bake for 25-30 minutes until golden and crispy
Once your chicken and mushroom filling is prepared and your filo pastry is ready to go, it's time to assemble and bake your pie. Start by preheating your oven to 200°C (400°F). This high temperature is crucial for achieving that perfect golden, crispy finish on the filo pastry. While the oven heats up, prepare your pie dish by lightly greasing it with butter or a neutral oil to prevent sticking. If you're using a ceramic or glass dish, ensure it’s oven-safe to avoid any mishaps.
Next, carefully layer the filo pastry over the filled pie dish. Begin by brushing a sheet of filo with melted butter or oil, then place it over the filling, allowing the edges to drape over the sides of the dish. Repeat this process, layering 3-4 sheets of filo, brushing each with butter or oil to ensure crispiness. You can also add a sprinkle of dried herbs like thyme or rosemary between the layers for extra flavor. Once all the sheets are layered, trim any excess pastry hanging over the edges, or fold them back over the top for a rustic look.
Before placing the pie in the oven, brush the top layer of filo generously with butter or oil to promote even browning. If desired, sprinkle a pinch of sea salt or sesame seeds for added texture and flavor. Place the pie on the middle rack of the preheated oven to ensure even cooking. Baking at 200°C for 25-30 minutes will allow the pastry to puff up and turn a beautiful golden brown while the filling heats through.
Keep an eye on the pie during the last 10 minutes of baking to prevent over-browning. If the pastry is browning too quickly, loosely cover the top with a sheet of aluminum foil. The pie is ready when the filo is crispy, golden, and flakes easily, and the filling is bubbling at the edges. This indicates that the chicken and mushrooms are heated through and the pastry is perfectly cooked.
Once baked, remove the pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly and makes it easier to slice. The result is a stunning chicken and mushroom pie with a flaky, crispy filo pastry crust that contrasts beautifully with the rich, savory filling. Serve it warm, perhaps with a side of steamed vegetables or a fresh green salad, and enjoy the fruits of your labor.
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Make the pastry: Thaw filo, keep covered, brush layers with melted butter or oil for crispness
To begin making the pastry for your chicken and mushroom pie, start by thawing the filo pastry according to the package instructions. It’s crucial to plan ahead, as filo needs to be completely thawed before use. Once thawed, keep the filo covered with a slightly damp tea towel or plastic wrap to prevent it from drying out and becoming brittle. Filo pastry is delicate and can tear easily, so handling it with care is essential. Ensure your workspace is clean and free of drafts to maintain the pastry’s moisture and pliability.
Next, prepare your brushing agent—either melted butter or oil—which will add richness and ensure the filo layers become crisp when baked. Melt the butter gently, taking care not to burn it, or use a neutral-flavored oil like olive oil or vegetable oil if you prefer a lighter option. Have a pastry brush ready to apply the butter or oil evenly. The key is to brush each layer generously but not excessively, as too much fat can make the pastry greasy instead of crisp. Work quickly once you start layering to keep the filo from drying out.
When you’re ready to assemble, lay one sheet of filo pastry on your prepared dish or baking tray. Brush the entire surface with melted butter or oil, ensuring every part is coated. Repeat this process, layering additional sheets of filo on top, brushing each one thoroughly. Aim for 3 to 4 layers for a sturdy base, depending on the thickness of the filo. This layered foundation will create a crisp, golden crust that complements the creamy chicken and mushroom filling.
If you’re using filo for the pie’s top crust, follow the same brushing technique. Lay the first sheet over the filling, brush with butter or oil, and add more layers as needed. Gently press the edges to seal, or fold them over for a rustic look. The brushed layers will puff slightly and turn a beautiful golden brown in the oven, adding texture and visual appeal to your pie. Remember, the more layers you add, the sturdier and crispier the pastry will be.
Finally, keep the filo covered whenever you’re not actively working with it, as it dries out quickly. If you’re preparing the pastry in advance, cover the layered filo tightly with plastic wrap and refrigerate until ready to bake. This step ensures the pastry retains its moisture and brushes well with butter or oil. With careful handling and even brushing, your filo pastry will bake into a deliciously crisp shell, perfectly encasing the savory chicken and mushroom filling.
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Serve and store: Serve hot with salad, store leftovers in fridge, reheat in oven for best texture
Once your chicken and mushroom pie with filo pastry is golden and cooked to perfection, it’s time to focus on serving and storing it properly to maintain its flavor and texture. Serve the pie hot straight from the oven for the best experience. The crispy filo pastry pairs beautifully with a fresh, crisp salad on the side, such as a mixed green salad with a light vinaigrette or a classic Caesar salad. The contrast between the warm, flaky pie and the cool, refreshing salad creates a balanced and satisfying meal. To serve, carefully cut the pie into portions using a sharp knife, ensuring each slice retains its shape and the filling stays intact.
If you have leftovers, it’s important to store them correctly to preserve the quality of the pie. Allow the pie to cool to room temperature before storing, as placing hot food directly in the fridge can raise the internal temperature and affect other items. Once cooled, cover the pie tightly with aluminum foil or transfer individual slices to airtight containers. Store in the fridge for up to 3 days. Filo pastry can lose its crispness in the fridge, so it’s best to reheat it properly to restore its texture.
When reheating, the oven is the best method to maintain the filo pastry’s crispness. Preheat your oven to 180°C (350°F) and place the pie on a baking tray. If reheating a whole pie, cover it loosely with foil to prevent the top from burning while the inside heats through. For individual slices, you can skip the foil. Reheat for 10–15 minutes, or until the pie is piping hot and the pastry is crispy again. Avoid using the microwave, as it tends to make the filo pastry soggy.
For longer storage, you can freeze the pie before baking or after it’s fully cooked. If freezing unbaked, assemble the pie but don’t bake it; wrap it tightly in cling film and foil, then freeze for up to 3 months. Thaw in the fridge overnight before baking as usual. If freezing after baking, let the pie cool completely, then wrap it well and freeze for up to 2 months. To reheat from frozen, bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until heated through.
By following these serving and storing tips, you can enjoy your chicken and mushroom pie with filo pastry at its best, whether fresh out of the oven or reheated later. Proper storage ensures that the flavors remain vibrant and the texture stays as close to the original as possible, making every bite as delightful as the first.
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Frequently asked questions
You’ll need chicken (breast or thigh), mushrooms, onions, garlic, butter, flour, chicken stock, milk, cream, thyme, salt, pepper, and filo pastry sheets. Optional ingredients include leeks, peas, or a splash of white wine for extra flavor.
First, prepare the chicken and mushroom filling by cooking it in a saucepan until thickened. Pour the filling into a pie dish. Layer filo pastry sheets over the top, brushing each sheet with melted butter or oil. Tuck in the edges or scrunch the pastry for a rustic look. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes or until the pastry is golden and crisp.
Yes, you can prepare the filling ahead of time and refrigerate it for up to 2 days. Assemble and bake just before serving for the best texture. Leftovers can be stored in the fridge for 2–3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes to maintain the crispness of the filo pastry.
