Laura Smith
Chicken and mushroom pie with shortcrust pastry is a classic, comforting dish that combines tender chicken, earthy mushrooms, and a rich, creamy sauce encased in a buttery, flaky crust. Perfect for a hearty meal, this recipe begins by preparing a savory filling of sautéed chicken and mushrooms, simmered in a velvety béchamel sauce infused with herbs and spices. The shortcrust pastry, made from simple ingredients like flour, butter, and water, is rolled out to line a pie dish and topped with another layer to create a golden, crisp exterior. Whether served as a cozy family dinner or an impressive centerpiece for guests, this pie is a timeless favorite that blends simplicity with indulgence.
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What You'll Learn
- Prepare the filling: Sauté chicken, mushrooms, onions, garlic, add flour, stock, cream, simmer until thickened
- Make shortcrust pastry: Mix flour, butter, salt, water, knead, chill for 30 minutes
- Assemble the pie: Roll pastry, line dish, fill, cover, seal edges, brush with egg wash
- Bake the pie: Preheat oven, bake at 200°C for 30-35 minutes until golden
- Serve and store: Let cool slightly, serve warm, store leftovers in fridge for 2-3 days
Prepare the filling: Sauté chicken, mushrooms, onions, garlic, add flour, stock, cream, simmer until thickened
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, seasoning them lightly with salt and pepper, and sauté until they are golden brown on all sides and nearly cooked through. Remove the chicken from the skillet and set it aside on a plate, keeping the skillet on the heat. This initial step ensures the chicken develops a nice color and flavor base for the pie.
Next, in the same skillet, add sliced mushrooms, diced onions, and minced garlic. Cook these ingredients, stirring occasionally, until the mushrooms release their moisture and the onions become translucent and softened. This process should take about 5–7 minutes. The mushrooms will add an earthy flavor, while the onions and garlic provide a savory depth to the filling. If the skillet becomes too dry, add a splash of water or extra oil to prevent sticking.
Once the vegetables are tender, sprinkle a tablespoon of plain flour over the mixture, stirring continuously to coat the ingredients evenly. This step is crucial as the flour will help thicken the sauce. Allow the flour to cook for about 1 minute to remove any raw taste. Gradually pour in chicken stock, stirring constantly to avoid lumps, followed by double cream. Ensure the liquid is fully incorporated, and bring the mixture to a gentle simmer.
Return the sautéed chicken to the skillet, allowing it to heat through and combine with the sauce. Let the filling simmer for 8–10 minutes, or until it has thickened to a creamy, coat-the-back-of-a-spoon consistency. Stir occasionally to prevent sticking or burning. The sauce should be rich and velvety, binding the chicken, mushrooms, and vegetables together perfectly. Taste and adjust seasoning if needed, adding more salt, pepper, or a pinch of herbs like thyme for extra flavor.
Once the filling has reached the desired thickness, remove the skillet from the heat and let it cool slightly before assembling the pie. This filling should be piping hot and flavorful, ready to be encased in your shortcrust pastry for a comforting and delicious chicken and mushroom pie.
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Make shortcrust pastry: Mix flour, butter, salt, water, knead, chill for 30 minutes
To begin making the shortcrust pastry for your chicken and mushroom pie, gather your ingredients: plain flour, cold unsalted butter, a pinch of salt, and ice-cold water. The key to a perfect shortcrust pastry is keeping the ingredients cold, which ensures a flaky and tender crust. Start by measuring out 200g of flour and adding it to a large mixing bowl. Cube 100g of cold butter and add it to the flour. The butter should be straight from the fridge to maintain its firmness. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. This step is crucial as it coats the flour particles with fat, preventing the formation of gluten, which would make the pastry tough.
Once the butter is fully incorporated, add a pinch of salt to enhance the flavor. Gradually add 2-4 tablespoons of ice-cold water, mixing with a knife or a spatula until the dough starts to come together. Be cautious not to add too much water at once; the dough should be moist enough to form a ball but not sticky. If the mixture feels too dry, add water a teaspoon at a time. Gather the dough into a ball with your hands, gently kneading it just enough to bring it together. Over-kneading can lead to a dense pastry, so handle the dough as minimally as possible.
After forming the dough, flatten it slightly into a disc shape. This makes it easier to roll out later and ensures even chilling. Wrap the disc tightly in cling film or place it in a sealed plastic bag to prevent it from drying out. Chill the dough in the refrigerator for at least 30 minutes. Chilling is essential as it firms up the butter, making the pastry easier to roll out and helping to create layers when baked. It also relaxes the gluten strands, reducing the risk of shrinkage during baking.
While the pastry chills, you can prepare the chicken and mushroom filling for your pie. This resting time is also an opportunity to clean your workspace and gather any additional ingredients or tools you’ll need for the next steps. Once the 30 minutes are up, your shortcrust pastry will be ready to roll out and use as the base and topping for your savory pie. The chilled dough will be firm but still pliable, making it ideal for shaping into the pie dish and creating a lattice or full crust on top.
Remember, the success of your chicken and mushroom pie heavily relies on the quality of the shortcrust pastry. Taking the time to mix, knead, and chill the dough properly will reward you with a golden, buttery crust that complements the rich, flavorful filling. With your pastry prepared, you’re now one step closer to enjoying a delicious, homemade pie.
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Assemble the pie: Roll pastry, line dish, fill, cover, seal edges, brush with egg wash
To assemble your chicken and mushroom pie with shortcrust pastry, begin by rolling out the pastry on a lightly floured surface. Aim for a thickness of about 3-4 mm, ensuring it’s large enough to line your pie dish with some overhang. Gently lift the rolled pastry and carefully drape it over your rolling pin to transfer it to the dish. Press the pastry firmly into the bottom and sides of the dish, allowing the excess to hang over the edges. This will create a sturdy base for your pie filling.
Next, fill the pastry-lined dish with your prepared chicken and mushroom mixture. Ensure the filling is evenly distributed and not too hot, as it can affect the pastry. If your filling is warm, let it cool slightly before adding it to the dish. Once filled, roll out the remaining pastry for the pie lid, again aiming for a thickness of 3-4 mm. Carefully place the lid over the filling, pressing it gently to ensure it covers the entire pie.
With the lid in place, trim any excess pastry from the edges, leaving about 1 cm of overhang. To seal the edges, use your fingers or a fork to press the top and bottom pastry layers together firmly. This not only creates a neat finish but also prevents the filling from leaking during baking. For a decorative touch, you can crimp the edges by pinching the pastry between your thumb and forefinger.
After sealing the edges, use a sharp knife to make a small incision in the center of the pie lid. This allows steam to escape during baking, preventing the pastry from becoming soggy. If desired, you can also cut out small shapes (like leaves or hearts) from leftover pastry to decorate the top of the pie. Place these gently on the lid, pressing lightly to adhere them.
Finally, brush the entire surface of the pie with a beaten egg wash. This will give the pastry a golden, glossy finish when baked. Use a pastry brush to ensure an even coating, taking care not to miss any spots. Your pie is now ready to be baked according to your recipe’s instructions, resulting in a delicious, flaky chicken and mushroom pie with perfectly assembled shortcrust pastry.
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Bake the pie: Preheat oven, bake at 200°C for 30-35 minutes until golden
When you're ready to bake your chicken and mushroom pie with shortcrust pastry, the first step is to preheat your oven to 200°C (approximately 400°F). This temperature is crucial for achieving a golden, flaky crust while ensuring the filling is cooked through. Preheating allows the oven to reach the desired temperature evenly, so your pie starts baking immediately and consistently. While the oven heats up, you can use this time to prepare your pie for baking. Ensure your pie dish is placed on a baking sheet to catch any potential overflow and make it easier to handle.
Once the oven is preheated, carefully place your pie on the middle rack. Baking at 200°C for 30-35 minutes is the recommended time frame, but this can vary slightly depending on your oven. The goal is to achieve a beautifully golden crust that’s crisp to the touch. Keep an eye on the pie after the 25-minute mark to ensure it doesn’t overbake or burn. If the crust is browning too quickly, you can loosely cover it with foil, ensuring it doesn’t stick to the surface. This step is particularly important if you’ve used an egg wash, as it can darken faster than plain pastry.
During the baking process, the aroma of the chicken, mushrooms, and herbs in the filling will begin to fill your kitchen, signaling that your pie is coming together perfectly. The shortcrust pastry will puff slightly and develop a rich, golden hue, while the filling inside will bubble gently, thickening to the ideal consistency. This bubbling is a sign that the pie is cooking evenly and that the flavors are melding together beautifully. Avoid opening the oven door frequently, as this can cause the temperature to drop and affect the baking process.
After 30-35 minutes, your pie should be ready. To check if it’s done, look for a uniformly golden crust and ensure the filling is visibly bubbling through the vents or cracks in the pastry. You can also insert a knife into the center of the pie; if it comes out hot to the touch, the pie is fully cooked. Once baked, carefully remove the pie from the oven using oven mitts, as the dish will be very hot. Allow it to cool for at least 10 minutes before serving to let the filling set and make slicing easier.
Finally, baking the pie at 200°C for 30-35 minutes until golden is the culmination of your efforts in preparing the filling and assembling the pie. This step transforms your ingredients into a comforting, flavorful dish with a perfect balance of textures. The golden crust not only looks appetizing but also adds a delightful crunch to every bite. With patience and attention to detail, you’ll achieve a chicken and mushroom pie that’s sure to impress.
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Serve and store: Let cool slightly, serve warm, store leftovers in fridge for 2-3 days
Once your chicken and mushroom pie with shortcrust pastry is golden brown and cooked through, remove it from the oven and let it cool slightly before serving. This resting period, about 10–15 minutes, allows the filling to set and prevents it from spilling out when you cut into the pie. Serving the pie warm ensures the flavors are at their best, with the creamy chicken and mushroom filling complementing the flaky shortcrust pastry. Use a sharp knife to slice the pie neatly, and consider pairing it with a side of steamed vegetables or a fresh green salad for a complete meal.
To serve, place a generous portion of the pie on a plate, allowing the steam to escape gently as you cut into it. The warmth of the pie will enhance the richness of the filling and the buttery texture of the pastry. If desired, drizzle a little gravy or sauce around the plate for added flavor and presentation. This pie is perfect for a cozy dinner or as a comforting lunch, and its hearty filling makes it a satisfying dish for any occasion.
When it comes to storing leftovers, proper handling is key to maintaining freshness and safety. Allow the pie to cool to room temperature before storing it, but avoid leaving it out for more than two hours to prevent bacterial growth. Once cooled, cover the pie tightly with aluminum foil or transfer individual slices to airtight containers. Store the leftovers in the fridge, where they will keep well for 2–3 days. The shortcrust pastry may soften slightly in the fridge, but reheating the pie in the oven or microwave can help restore its texture.
To reheat the pie, preheat your oven to 180°C (350°F) and place the pie on a baking tray. Cover it loosely with foil to prevent the pastry from burning, and reheat for 15–20 minutes or until warmed through. Alternatively, reheat individual slices in the microwave for 1–2 minutes on medium power, checking frequently to avoid overheating. Properly reheated, the pie will retain its delicious flavor and texture, making it an excellent option for quick meals throughout the week.
Finally, while this pie is best enjoyed fresh, you can also freeze leftovers for longer storage. Wrap the cooled pie tightly in double layers of cling film and foil, or place slices in freezer-safe containers. Frozen pie will keep for up to 2 months. To serve from frozen, thaw the pie overnight in the fridge and reheat as described above. Freezing may alter the texture of the pastry slightly, but the convenience makes it a worthwhile option for busy households. Whether served fresh, refrigerated, or frozen, this chicken and mushroom pie with shortcrust pastry is a versatile and delicious dish that can be enjoyed in various ways.
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Frequently asked questions
You’ll need chicken (breast or thigh), mushrooms, onions, garlic, butter, flour, chicken stock, milk, shortcrust pastry (store-bought or homemade), salt, pepper, thyme, and an egg for glazing.
Sauté onions and garlic in butter, add mushrooms until golden, then stir in flour. Gradually add chicken stock and milk, stirring until thickened. Add cooked, shredded chicken, season with salt, pepper, and thyme, and let it cool before filling the pie.
Yes, store-bought shortcrust pastry works well 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, sealing the edges.
Bake in a preheated oven at 200°C (400°F) for 25-30 minutes or until the pastry is golden brown and the filling is bubbling. Let it cool slightly before serving.
