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This easy Chicken and Mushroom Pie is absolutely amazing and surprisingly simple to make! It is a great recipe to whip out to impress friends or just to enjoy with your family. It’s a warm and hearty dish, perfect for the colder months.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
My creamy Chicken and Mushroom Pie is sure to become a family favourite. Pies are great for meals! You just make the insides, throw some pastry dough on top, and throw in the oven!
Chicken Pot Pie is also an easy one to adjust to your liking. You can use whatever veg you have lying around in your fridge.
Ingredients to make Chicken and Mushroom Pie
- Olive Oil – is used to cook some of the ingredients and also brush over the top of the pie crust.
- Onion – brings a sweet, subtle taste to this dish.
- Garlic – gives another layer of flavour.
- Chicken Breast Fillets – are easy to work with and are the healthiest part of the chicken.
- Mushrooms – add a meaty, umami flavour.
- Dried Thyme – is a little earthy and pairs perfectly with the other flavours in the dish.
- Vegetable Stock – brings the chicken and mushroom filling to the perfect consistency.
- Cream – gives a delicious creamy sauce to this chicken pie (I opt for soya cream to keep it dairy free).
- Flour – helps to thicken up the filling (I opt for gluten-free).
- Dijon Mustard – gives a bold and tangy flavour to this meal.
- Salt and Pepper – help to accentuate all of the other flavours.
- Sheet of Puff Pastry – makes for an easy way to top this delicious pie (I opt for gluten-free).
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil – For the top of the crust, you could use an egg wash or some melted unsalted butter.
- Vegetables – You can substitute or add vegetables as needed. You could try adding carrots, peas, celery, etc.
- Chicken Breast – Chicken thighs could also be fine to use.
- Vegetable Stock – can be replaced with chicken stock.
- Soy Cream – Heavy cream, Greek yogurt, or cream cheese could be used if you don’t have a dairy restriction.
- Flour – If you are gluten-free you can substitute a GF flour for all-purpose flour.
Variations
- Spicy – Add chili powder, red pepper powder, and/or green chiles to add some heat to this dish.
- Deluxe – Add bacon or more vegetables to level up this dish.
- Kid friendly – This dish is pretty kid-friendly already. You can swap the mushrooms out for a more kid-friendly veg if preferred.
How to make Chicken and Mushroom Pie
Step 1: Preheat your oven to 190°C (375°F). Start by preparing your ingredients; cut the chicken breasts into bite-size pieces.
Step 2: Prepare your onions, by slicing them into thin half-moons. Peel and thinly slice the garlic cloves.
Step 3: Heat 1 1⁄2 tbsp olive in a large skillet. Add the chicken and season to taste with salt and pepper. Cook the chicken until golden on all sides. Remove the chicken from the frying pan.
Step 4: In the same skillet, cook and stir onions for 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Step 5: Add mushrooms and thyme. Cook, stirring, for 5 minutes or until they release their juices.
Step 6: Now, whisk vegetable stock with flour. Add the vegetable stock mixture with cream and mustard into the skillet. Simmer for 15-20 minutes or until thickened.
Step 7: Pour the chicken filling mixture into a pie pan. Place the puff pastry sheet over the filling and trim the excess ends to the edge of the pie dish. Make a few slits in the puff pastry with a fork or knife to release steam. Brush the puff pastry with olive oil and bake the pie for 30-35 minutes. Cool slightly before serving.
Hint: Check the temperature of the chicken before enjoying to be sure it is at least 74 degrees Celsius.
Leftovers
Leftover Chicken and Mushroom Pie will keep in the fridge for up to three days in an airtight container. Reheat in an oven or air fryer for best results.
Recipe FAQs
Some good side options are a fresh green salad, a potato mash, or some roasted vegetables.
Yes! That’s a great way to speed up the process. Store in an airtight container in the freezer for 2-3 months. Defrost in the refrigerator before using.
More Savoury Pie recipes
- Butterbean and Leek Pie
- Chicken and Leek Pie
- Dairy Free Fish Pie
- Lentil Cottage Pie
- Mushroom Pie
- Salmon Pie
- Vegan Mushroom Pie
- Vegan Shepherd’s Pie
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Chicken and Mushroom Pie
Ingredients
- 2 tbsp olive oil, divided
- 1 large onion
- 2 cloves garlic
- 450 g chicken breast fillets
- 340 g baby mushrooms
- 1 tsp dried thyme
- 375 ml vegetable stock, (1 ½ cups)
- 125 ml cream, ½ cup (I use dairy-free)
- 2 tbsp plain flour, (I use gluten-free)
- 1 tbsp mustard, Dijon-style
- 1 sheet puff pastry, (I use gluten-free)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 190C (375F). Start by preparing your ingredients; cut the chicken breasts into bite-size pieces.
- Prepare your onions, by slicing them into thin halfmoons. Peel and thinly slice the garlic cloves.
- Heat 1 1⁄2 tbsp olive in a large skillet. Add the chicken and season to taste with salt and pepper. Cook the chicken until golden on all sides. Remove the chicken from the skillet.
- In the same skillet, cook onions for 4-5 minutes, stirring. Add garlic and cook until fragrant, for 30 seconds.
- Add mushrooms and thyme. Cook, stirring, for 5 minutes or until they release their juices.
- Now, whisk vegetable stock with flour. Add the vegetable stock mixture with cream and mustard into the skillet. Simmer for 15-20 minutes or until thickened.
- Transfer the mixture into a pie pan. Place the puff pastry sheet over the filling and trim the excess ends. Make a few slits in the puff pastry to release steam. Brush the puff pastry with olive oil and bake the pie for 30-35 minutes. Cool slightly before serving.
Easy and delicious!
Thanks 🙂
Love your recipes. Great recipie ideas. Thank you