This hearty Chicken and Mushroom Risotto Pie combines creamy, rich risotto with tender chicken and earthy mushrooms, all encased in a buttery, flaky pie crust. The risotto is slow-cooked with chicken stock and finished with Parmesan cheese, creating a velvety texture that complements the savory chicken and sautéed mushrooms. This pie is an indulgent and comforting dish perfect for family dinners or special occasions. The flaky crust adds the perfect contrast to the creamy filling, making every bite a delightful experience.

Recipe Tips and Tricks:

For extra flavor, use a mix of wild mushrooms.
Make sure to cook the risotto until it’s creamy but not too loose, as it will continue cooking in the pie.
If you’re short on time, use store-bought pie crust for convenience.

Chicken and Mushroom Risotto

Kathie Clane

A comforting Chicken and Mushroom Risotto Pie with creamy filling and a flaky crust, perfect for cozy dinners.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Additional Time 10

Total Time 1 15

Course Chicken and Mushroom recipes

Cuisine Italian-inspired

Servings 6 servings

Calories 379 kcal

Ingredients

2 boneless chicken breasts cooked and shredded
1 cup Arborio rice
½ cup white wine
1 onion finely chopped
2 garlic cloves minced
1 cup mushrooms sliced
4 cups chicken broth
½ cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
1 store-bought pie crust
Salt and pepper to taste
1 egg for egg wash

Instructions

Preheat the oven to 375°F (190°C).
In a large pan, heat olive oil over medium heat and sauté onions and garlic until softened.
Add the mushrooms and cook until tender.
Add the Arborio rice and stir to coat. Pour in white wine, cooking until absorbed.
Gradually add chicken broth, stirring frequently, and cook until the rice is tender and creamy.
Stir in the shredded chicken and Parmesan cheese, then season with salt and pepper. Let the mixture cool slightly.
Roll out the pie crust and fit it into a pie dish. Fill with the risotto mixture.
Cover with a second pie crust, crimp edges, and brush with egg wash.
Bake for 30 minutes, or until the crust is golden and crispy.
Let it cool for 10 minutes before serving.

Notes

You can make the risotto ahead of time and store it in the fridge until ready to assemble the pie.
For a richer flavor, substitute half-and-half for part of the chicken broth in the risotto.

Keyword chicken and mushroom dish, Chicken risotto, comfort food, creamy chicken pie, dinner pie, Italian pie, mushroom pie, pie recipes, risotto pie, savory pie