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Chicken and mushroom pie recipe

Chicken and mushroom pie recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pie
  • Chicken and vegetable pie
  • Chicken mushroom pie

A good pie is perfect comfort food, and this one is no exception. For a healthy balance, serve with plenty of seasonal greens.

80 people made this

IngredientsServes: 4

  • 25g butter
  • 225g button mushrooms, halved
  • 250g mascarpone or full-fat cream cheese
  • 150ml semi-skimmed milk
  • 1/2 tsp English mustard
  • 500g cooked chicken, cut into bite-sized pieces
  • 3 tbsp snipped fresh chives
  • 300g ready-made puff pastry
  • salt and freshly ground black pepper

MethodPrep:40min ›Cook:30min ›Ready in:1hr10min

  1. Preheat the oven to 200°C (gas 6) and place a baking sheet inside to heat. Melt the butter in a large frying pan and gently cook the mushrooms for 4–5 minutes until tender.
  2. Beat the mascarpone or cream cheese in a bowl until softened. Reserve 2 tbsp of the milk, then mix the rest into the cheese with the mustard to make a thick sauce. Add the chicken, chives and the mushrooms with their juices to the cheese mixture. Season to taste, then spoon the mixture into a 1 litre pie dish. Place a pie funnel or an upturned ovenproof china eggcup, if you have one, in the middle of the filling to support the pastry lid.
  3. Roll out the pastry on a lightly floured surface so that it is about 5cm larger all round than the pie dish. Cut off a 3cm strip around the edge, then press this strip on to the rim of the pie dish. Lightly brush with water, then lift the pastry lid on top, pressing the edges together to seal.
  4. Trim the excess pastry, pinch to seal, then ‘flake’ the edges (see below). Re-roll the pastry trimmings and cut out leaves to decorate and stick them onto the pastry lid with a little of the reserved milk. Glaze all over with the remaining milk and cut two slits in the top to allow steam to escape.
  5. Place the pie on the hot baking sheet and bake for 25–30 minutes or until the pastry is nicely puffed and golden brown. Leave to stand for 5 minutes before serving, sprinkled with pepper.

Make ahead...

This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.


*For a chicken and leek pie, leave out the mushrooms and cook two sliced leeks in the butter until soft.
*For cooked chicken, a hot roasted chicken from the supermarket is likely to be cheaper, and more convenient, than buying chicken portions.
*To ‘flake’ the edges, hold a sharp knife horizontally to the side of the pastry edge and make shallow cuts all the way round.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Altered ingredient amounts.take care at how much milk is added. 150ml too much with mascarpone - came out very runny.-31 May 2011

Would like a way to make it tastier but I had strong flavoured vegetables which complemented well.-31 May 2011

Recipe Summary

  • 6 tablespoons butter, divided
  • 1 ½ pounds baby bella (crimini) mushrooms, sliced
  • ¼ cup chopped sweet onion
  • ½ lemon, juiced
  • ½ teaspoon dried thyme
  • 5 tablespoons all-purpose flour
  • 1 ¼ cups Swanson® Chicken Broth
  • ⅓ cup Marsala wine
  • 2 tablespoons half-and-half
  • salt and pepper to taste
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 1 egg, beaten

Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.

Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.

Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.

Transfer the mushroom mixture to the sauce broth/Marsala mixture stir well.

Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate trim the excess pastry. Spoon the mushroom mixture into the pastry shell.

Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.

Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

How to make chicken and mushroom pie from scratch

The most important step is sautéing leeks and mushrooms in your skillet. The longer, the better. In about 15 minutes, they should be ready and you will see it easily as they shrink in size at least by half.

Next, add shredded or diced chicken, flour and broth. Mix this well and let it simmer for a while until it thickens a bit. Then, cover with a pie crust and if it’s too large, trim off any excess pastry.

To get nice shiny golden brown color on your chicken mushroom pie, brush the pie crust with a beaten egg. Pierce the pie several times with a knife and make a cross in the middle so the steam can escape easily.

Cooking chicken and mushroom pie in the oven takes about 25 minutes. Because the filling is cooked through before you put it in the oven, all you have to do is leave it in the oven until the pastry turns nice golden brown and grows slightly.

Tips for making chicken and mushroom pie

Mushrooms – use either white or button mushrooms. Portobello mushrooms are also a great choice. Chopping them smaller will speed up their cooking process. They can be cooked for longer if preferred.

Butter – make sure to use real butter for best food experience.

Soy sauce can be substituted with Worcestershire sauce.

Thyme works the best here, but if you prefer other herbs, you can try using what you have on hand. I recommend rosemary.

Chicken stock – I used a regular one. If you prefer low sodium, you will more likely need to increase the amount of salt. Vegetable broth or stock cubes are great substitutes.

Chicken – either rotisserie or leftover chicken are perfect for this savory pie.

Cooking time can vary so I recommend keeping an eye on the mushroom pie especially when making it for the first time. Every oven is different and so are pie crusts. For that reason, it’s always good to take the cooking time as a guide only and visually check the progress several times.

More savory pie recipes you might like:

Spinach Quiche – this recipe uses homemade pastry.

Banitsa – Bulgarian savory pie made with Feta cheese and phyllo pastry sheet.

Chicken Pot Pie – easy peasy dinner using leftover or rotisserie chicken and topped with puff pastry.

Mini Turkey Pot Pies – perfect to use up any leftover turkey you might have on hand!

Chicken pie recipes

With a crisp, golden outside and rich, creamy filling, not for nothing is chicken pie considered a much loved classic of British cooking. Chicken pie is a fantastic way of using up leftover meat from a Sunday roast – not to mention turkey leftovers from Christmas dinner – and depending on how much meat you have to use the filling can be easily bulked up with popular additions such as mushrooms, ham or leeks. Relatively quick to put together, an easy chicken pie recipe is worth having up your sleeve for a comforting Monday night dinner.

This collection of chicken pie recipes contains plenty of inspiration for hearty winter suppers, whether you're looking for a quick and easy dinner recipe or something to dazzle with at the weekend. Shaun Rankin's Chicken, leek and mushroom plate pie recipe is inspired by his mother making good use of their roast chicken leftovers on a Sunday afternoon, while Dominic Chapman's Chicken pie opts for a deep dish to let his filling – chicken and mushrooms simmered in Madeira-laced stock with caramelised onions and juicy hame hock – shine through. Nathan Outlaw adds punch to his pastry with some grated cheddar cheese in his Chicken and mushroom pie recipe, while Sally Abé's Pithivier of chicken, squash and sage is simple to prepare but makes the perfect Sunday centrepiece.

Chicken and mushroom pie

Toss the chicken in the flour. Melt half the butter in a large frying pan and brown the chicken well. Remove and set aside. Melt the remaining butter in the same pan, add the onion, garlic and mushrooms and cook over medium heat for 5 minutes, or until the onion is soft. Add the stock and stir until the mixture boils. Return the chicken to the pan, add the sage and salt to taste (I used nearly 1 tbsp), stir, then turn the heat down and simmer for 5-10 minutes or until the mixture thickens. Remove from heat and allow to cool a little.

Grease a large, deep pie dish (roughly 20-25cm by 4cm deep - it doesn't need to be exact: simply trim the pastry to fit or join two pieces together if you need extra) and line with puff pastry, trimming around the edge. Spoon the chicken mixture into the pie dish and brush the edge of the pastry with egg. Lay another piece of pastry over the top and press the edges together firmly. Trim the pastry and make a couple of small cuts in the top for the steam to escape. Brush the top of the pie with more egg.

Place in the oven for about 30 minutes, or until the pastry is lightly browned and the filling cooked through.

Cube your onion, peel and slice carrots into thin pieces, slice mushrooms into thin slices. Cube bacon into small pieces. Slice chicken breast into small 1/4 inch bite size pieces.

Fry bacon and onion in non stick pan over moderate heat, until onions are transparent, and bacon fat is reduced. Spoon out the excess bacon fat and discard. Add chicken pieces and cook until no longer pink (just a few mins). Add worcestershire, and enough water to cover chicken, approx 1.5 cups, add 3 tsps chicken bouillion, herbs, and carrots and cover and cook for approx 15 mins until chicken is cooked and carrots are tender. Add ground pepper to taste. Switch off heat.

Fry mushrooms in seperate frying pan with a few tablespoons cooking oil, or non stick spray, until just brown, and add to cooked chicken mixture. Combine approx 2 tablespoons corn starch with a few tablespoons water to form a thin paste, and add to chicken mixture, Return chicken mixture to stove, and cook until sauce thickens. Sauce must be thick, or it will ooze out when baking in the oven.

Remove mixture from the stove, and allow to cool completely.

Whilst cooling, make a short crust pastry using the following ingredients.

1 stick butter
3 tablespoons ice water
1 egg beaten
1 cup flour

Grate cold butter into flour or cut butter into small pieces and add to flour. Toss between fingers until flour/butter mixture resembles fine breadcrumbs. Add the egg and water and knead to form a dough.

Wrap dough in cling wrap and refrigerate for 20 mins.

Remove one sheet of puff pastry from box, and allow to thaw on kitchen counter.

Preheat oven to approx 350 farenheit. Grease pie pan. Remove the shortcrust pastry from the refrigerator, and roll out with rolling pin, until large enough to line bottom and sides of pie pan. Prick pastry with fork, repeatedly. Bake pastry in oven for approx 10 mins, until pastry light brown, or about to turn brown.

Unfold puff pastry, once thawed, and roll out to twice the size using a floured rolling pin, and floured work top surface.

Remove shortcrust pastry from oven, and fill crust with chicken mixture. Line the top with the puff pastry, and cut the left over pieces of puff pastry into leaf shapes, and decorate in centre of pie. Beat egg yolk with a few tablespoons milk, and use to coat top of pie.

Bake in Moderate oven, for approx 20 mins, or until light brown in color.

Tarragon Crusted Chicken, Leek & Mushroom Pie

Aromatic bittersweet tarragon is a perfect match for chicken and it really takes this classic pie to another level. This recipe is for a large family pie but you can also make individual pot pies if you prefer.


Preheat the oven to 200C/180Cfan/Gas6. Place a baking tray in the oven to heat up.

First make the pastry. Mix the flour and salt in a large bowl. Add the butter cubes and, using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Stir through the tarragon. Add the water gradually, stirring it in with a palette knife. When the dough starts to come together, knead with your hands until it forms a ball. Wrap in cling film and leave to rest for at least 20 minutes in the fridge.

Place the flour in a large bowl and then use to coat the chicken pieces, shaking off any excess. Heat 2 tbsp of oil in a large deep-sided frying pan over a medium heat and add the chicken pieces. Cook for a couple of minutes on each side until beginning to brown. Remove from the pan and set aside. Add the remaining oil and stir in the leeks, mushrooms and garlic and cook over a medium heat for 2-3 minutes until softened but not coloured. Return the chicken to the pan, pour in the wine and bring to the boil and cook for 1-2 minutes scraping the bottom of the pan to loosen any bits of flavour.

Pour in the stock and cream and simmer for 5-6 minutes until slightly reduced and thickened, stirring occasionally. Stir through the tarragon, parsley and lemon zest and season well.

Spoon the cooled chicken filling into a pie dish (35cm x 25cm) Roll out the pastry on a lightly floured work surface until slightly larger than your pie dish. Carefully place on top of the pie and trim off the excess pastry with a sharp knife. Press the edge of the pastry down to seal. and crimp with a fork. Make two small holes in the top to allow steam to escape and brush the top with a little egg to glaze. Place on the heated baking tray and bake for 30-35 minutes until golden brown.

Chicken and mushroom pie recipe - Recipes

In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon.

Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Season and stir gently to mix then pop into individual pie dishes.

Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. Then pop onto a baking tray and bake for 30 minutes until golden brown.

Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Serve.

Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. Leave to cool, then drain off the stock. You will need to keep 1 litre. Shred the chicken meat off the chicken.

In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon.

Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Season and stir gently to mix then pop into individual pie dishes.

Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. Then pop onto a baking tray and bake for 30 minutes until golden brown.

Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Serve.

Double-Crust Chicken and Mushroom Pie

Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.

Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)

Preheat oven to 375 degrees, with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.

Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.

Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.

Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.

Recipe Summary

  • 1 1/2 ounces bacon, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 ounces cremini mushrooms, quartered
  • 3 medium carrots, sliced 1/4 inch thick
  • 1 celery stalk, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 1 1/2 teaspoons all-purpose flour
  • 3 cups chicken stock
  • 2 1/4 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch cubes
  • 3 tablespoons heavy cream
  • 1 disk Pate Brisee
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten for egg wash

Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.

Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.

Divide filling among eight 4-inch (12 ounce) ramekins.

Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.

Bake until toppings are golden and fillings are bubbling, about 40 minutes.