This chicken and mushroom pie is everything you want from classic comfort food - creamy, hearty, and full of flavour. Tender chunks of chicken and savoury mushrooms are coated in a rich sauce all tucked beneath a flaky, golden puff pastry lid. It’s simple to make, deeply satisfying, and perfect for cosy nights in or Sunday dinners with the family.
A pub classic and flavour pairing that feels special, is freezer-friendly and can be made ahead. The recipe for this creamy chicken and mushroom pie is flexible in that you can easily use up leftover roast chicken or turkey - sounds like a winner to me!
Tips
- Optional variations:
- Chicken, leek and mushroom pie – add sautéed leeks for sweetness.
- Chicken, ham and mushroom pie – stir in diced cooked ham for a saltier depth.
- Chicken, mushroom and tarragon pie – add chopped tarragon to the sauce for a fragrant twist.
- Cheesy version – stir in a handful of cheddar or parmesan to the sauce before baking.
- Mini pies – make individual portions in small pie dishes for dinner parties or meal prep.
Frequently Asked Questions
Yes - leftover roast chicken or turkey works perfectly. Just skip the poaching step and make up the stock with the stock cube or pot and 500ml of boiled water.
Yes - freeze the unbaked pie for up to 3 months, then bake from frozen, adding 10 to 15 minutes to the cooking time.
Chestnut or cremini mushrooms have the best earthy flavour, but a mix of wild mushrooms adds a gourmet touch.
Yes – use more milk or add crème fraiche instead of the cream for creaminess without being heavy.
Use gluten-free pastry and thicken the sauce with cornflour instead of flour.
Let the filling cool before assembling and bake the pie on the lower oven rack for the first 15 minutes.
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HOW TO MAKE THIS CREAMY CHICKEN AND MUSHROOM PIE
Ingredients
- 600g skinless boneless chicken thighs
- salt and freshly ground black pepper
- 1 chicken stock cube (crumbled) or pot
- 500ml cold water
- 250g chestnut mushrooms, quartered
- 2 tsp olive oil
- 75g butter
- 1 medium onion (approx. 130g), chopped
- 1 stick celery, trimmed and diced
- 55g plain flour
- 145ml milk (I use semi-skimmed)
- 55ml double cream (I use Elmlea to reduce calories!)
- 1 egg yolk, beaten
- 320g sheet ready-rolled puff pastry
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put a baking tray in the oven to heat.
- Season both sides of the chicken thighs with salt and pepper then put them in a medium saucepan on a high heat along with the crumbled chicken stock cube or pot. Pour in the 500ml of cold water, and when the water begins to boil, lower the heat to a simmer and cook the chicken for 10 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before cutting it into quarters. Transfer the stock to a jug for using at step 4. The chicken can easily be poached the day before or earlier in the day and kept in the fridge in an airtight container until you’re ready to use it.
- Meanwhile, heat the 2 tsp of olive oil in a small saucepan or frying pan over a high heat. Add the mushrooms, season with salt and freshly ground black pepper and fry for 3 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Melt the butter in a large saucepan or casserole pot over a medium heat. Add the onion and celery and cook for 10 minutes, until softened, stirring frequently. Stir the flour into the vegetables until completely absorbed (approx. 20 seconds), then gradually stir in the reserved stock. Simmer to thicken to a sauce consistency, then slowly stir in the milk and cream, followed by the chunks of chicken and mushrooms, along with any resting juices. Remove from the heat and season, if needed, to taste.
Assemble and bake:
- Transfer the pie filling into a suitable rimmed baking or pie dish (mine is 26cm diameter). Brush the rim of the dish with beaten egg yolk, then remove the puff pastry from its packaging and unroll it. If you need to, roll it a little thinner until it’s big enough to cover the pie dish.
- Cover the pie with the unrolled pastry and press the edges together firmly to seal. Trim any excess pastry. I decorate the top of the pie using the excess pastry!
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35 to 40 minutes, or until the pie is golden brown all over and the filling is piping hot.
- Serve with your choice of potato and vegetable side dishes.
Serving Suggestions
Recipe Collection Spotlight...
8 FESTIVE SIDES
I don't know about you, but I ALWAYS make too many side dishes on Christmas Day...I can't help myself, we have too many favourites!! This collection has 8 festive sides for you to make and enjoy...and remember, it's always good to have leftovers!!
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Creamy Chicken and Mushroom Pie
Ingredients
- 600 g (1.3 lb) skinless boneless chicken thighs
- salt and freshly ground black pepper
- 1 chicken stock cube (crumbled) or pot
- 500 ml (2 cups) cold water
- 250 g (0.6 lb) chestnut mushrooms quartered
- 2 tsp olive oil
- 75 g (2.6 oz) butter
- 1 medium onion (approx. 130g) chopped
- 1 stick celery trimmed and diced
- 55 g (1.9 oz) plain flour
- 145 ml (4.9 floz) milk (I use semi-skimmed)
- 55 ml (1.9 floz) double cream (I use Elmlea to reduce calories!)
- 1 egg yolk beaten
- 320 g (0.7 lb) sheet ready-rolled puff pastry
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put a baking tray in the oven to heat.
- Season both sides of the chicken thighs with salt and pepper then put them in a medium saucepan on a high heat along with the crumbled chicken stock cube or pot. Pour in the 500ml of cold water, and when the water begins to boil, lower the heat to a simmer and cook the chicken for 10 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before cutting it into quarters. Transfer the stock to a jug for using at step 4. The chicken can easily be poached the day before or earlier in the day and kept in the fridge in an airtight container until you’re ready to use it.
- Meanwhile, heat the 2 tsp of olive oil in a small saucepan or frying pan over a high heat. Add the mushrooms, season with salt and freshly ground black pepper and fry for 3 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Melt the butter in a large saucepan or casserole pot over a medium heat. Add the onion and celery and cook for 10 minutes, until softened, stirring frequently. Stir the flour into the vegetables until completely absorbed (approx. 20 seconds), then gradually stir in the reserved stock. Simmer to thicken to a sauce consistency, then slowly stir in the milk and cream, followed by the chunks of chicken and mushrooms, along with any resting juices. Remove from the heat and season, if needed, to taste.
Assemble and bake:
- Transfer the pie filling into a suitable rimmed baking or pie dish (mine is 26cm diameter). Brush the rim of the dish with beaten egg yolk, then remove the puff pastry from its packaging and unroll it. If you need to, roll it a little thinner until it’s big enough to cover the pie dish.
- Cover the pie with the unrolled pastry and press the edges together firmly to seal. Trim any excess pastry. I decorate the top of the pie using the excess pastry!
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35 to 40 minutes, or until the pie is golden brown all over and the filling is piping hot.
- Serve with your choice of potato and vegetable side dishes.
Notes
- Optional variations:
- Chicken, leek and mushroom pie – add sautéed leeks for sweetness.
- Chicken, ham and mushroom pie – stir in diced cooked ham for a saltier depth.
- Chicken, mushroom and tarragon pie – add chopped tarragon to the sauce for a fragrant twist.
- Cheesy version – stir in a handful of cheddar or parmesan to the sauce before baking.
- Mini pies – make individual portions in small pie dishes for dinner parties or meal prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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