Chicken and Mushroom Pie
Golden, flaky, and packed with hearty flavors, this classic Chicken and Mushroom Pie is the ultimate comfort food for any occasion. Tender pieces of chicken breast and earthy button mushrooms are cooked in a creamy thyme-infused sauce, then encased in a buttery puff pastry that's baked to perfection. With a prep time of just 20 minutes, this recipe combines simple ingredients like garlic, onion, and chicken stock to create a filling that's rich and satisfying. Perfect for family dinners or cozy gatherings, this homemade savory pie serves 4 and is best enjoyed warm with a side of steamed vegetables or crisp green salad. Whether you're a fan of traditional British recipes or just love a good chicken recipe, this pie will surely become a favorite!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 250 grams button mushrooms
- 50 grams butter
- 1 large onion
- 2 pieces garlic cloves
- 3 tablespoons all-purpose flour
- 400 milliliters chicken stock
- 100 milliliters double cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet puff pastry
- 1 large egg
- 1 tablespoon milk
Instructions
Preheat your oven to 200°C (400°F).
Dice the chicken breasts into bite-sized pieces. Slice the mushrooms and finely chop the onion and garlic.
In a large skillet, melt the butter over medium heat. Add the onions and garlic, sauté for 2-3 minutes until softened.
Add the chicken pieces to the skillet, cook for about 5 minutes until they begin to turn white on the outside.
Stir in the sliced mushrooms and continue cooking for another 5 minutes until they are softened.
Sprinkle the flour over the chicken and mushroom mixture, stirring well to coat and cook for 2 minutes.
Gradually pour in the chicken stock, stirring continuously to avoid lumps, then add the double cream.
Add the dried thyme, salt, and black pepper. Simmer the mixture for 5-7 minutes until it thickens slightly. Remove from the heat and let it cool slightly.
Roll out the puff pastry sheet onto a floured surface. Cut out a piece large enough to cover your pie dish, leaving some extra for the edges.
Fill the pie dish with the chicken and mushroom filling.
Place the puff pastry lid on top of the filling, pressing gently at the edges to seal. Trim any excess pastry.
Beat the egg with the tablespoon of milk to create an egg wash. Brush the top of the pastry with the egg wash.
Make a small incision in the middle of the pastry to allow steam to escape during baking.
Place the pie into the preheated oven and bake for 25-30 minutes until the pastry is golden brown and puffed.
Remove the pie from the oven and let it rest for a few minutes before serving.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 19.5 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
