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Chicken and Mushroom Pie.
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5 from 2 votes

Chicken and Mushroom Pie

This chicken and mushroom pie is rich, hearty, and packed with flavour. A timeless classic that’s easy to make and loved by all ages!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner
Cuisine: British
Diet: Gluten Free
Servings: 6
Author: James Wythe

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
Metric - US Customary

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in an oven or the air fryer for best results.
To Freeze: Freeze for up to two months in an airtight container. Defrost in the fridge and then reheat.
Tip 1: If you want to use puff pastry on both the bottom and the top, be sure to pre-bake the bottom one before adding the filling.
Tip 2: If your filling is too runny, add more cream or flour.
Tip 3: To avoid burning the edges of your pie, you can wrap them in tin foil until you near the end of the baking time.

Nutrition

Calories: 348kcal | Carbohydrates: 26g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Fiber: 3g | Sugar: 5g