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Chicken and Mushroom Pie
Kathie Clane

Chicken and Mushroom Pie

A savory chicken and mushroom filling encased in a golden, flaky crust, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: British
Calories: 455
Ingredients Method Notes

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

Method
 

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

Notes

  • This pie can be prepared ahead of time and refrigerated until ready to bake.
  • Leftovers can be stored in the fridge for up to 2 days.