This hearty Chicken and Mushroom Pie features tender chicken, earthy mushrooms, and a creamy sauce all wrapped in a golden, flaky pie crust. A comforting dish perfect for cozy dinners, this pie combines rich flavors and a satisfying texture. The savory filling, made with succulent chicken breast, savory mushrooms, and herbs, is thickened with a velvety white sauce and baked until golden brown. Ideal for meal prepping or a family gathering, this pie can be served hot or cold. A timeless favorite, it’s a classic comfort food that will please everyone around the table.

Recipe Tips and Tricks

Use rotisserie chicken for a quick, flavorful filling.
For extra richness, add a splash of white wine to the sauce.
Ensure the pie crust is well-chilled before baking for a flaky result.
Let the pie cool slightly before slicing for a cleaner cut.

Chicken and Mushroom Pie

Kathie Clane

A savory chicken and mushroom filling encased in a golden, flaky crust, perfect for cozy dinners.

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Prep Time 20

Cook Time 40

Additional Time 10

Total Time 1 10

Course Chicken and Mushroom recipes

Cuisine British

Servings 4 servings

Calories 455 kcal

Ingredients

2 chicken breasts cooked and shredded
200 g mushrooms sliced
1 onion diced
2 cloves garlic minced
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup cream
1 teaspoon thyme
Salt and pepper to taste
1 sheet puff pastry
1 egg for egg wash

Instructions

Preheat the oven to 375°F (190°C).
In a pan, melt butter and sauté onions and garlic until softened. Add mushrooms and cook until tender.
Stir in flour and cook for 1 minute. Slowly add chicken broth and cream, stirring to combine.
Add the shredded chicken, thyme, salt, and pepper, and cook until the sauce thickens.
Roll out puff pastry and place it in a pie dish. Add the chicken and mushroom mixture.
Cover with pastry, sealing the edges. Brush with egg wash.
Bake for 30 minutes, until golden brown.
Let cool for 10 minutes before serving.