Creamy Chicken and Mushroom Pie

By: Deborah

This creamy chicken and mushroom pie is the perfect comfort food - tender chicken, earthy mushrooms, and a rich, savoury sauce topped with golden puff pastry. Simple to make, yet impressive enough for family dinners or special occasions. 

PREP: 20

COOK: 1

TOTAL: 1 20

Course: Main

Cuisine: British

Servings: 6 people

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Equipment

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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