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Chicken and Mushroom Pie Recipe

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4 from 3 reviews

This Chicken and Mushroom Pie is a comforting homemade classic featuring tender chicken thighs, savory mushrooms, and sweet peas in a creamy thyme-infused sauce, all encased in a golden, flaky puff pastry crust. Perfect for a hearty family meal, this recipe combines simple ingredients with rich flavors and a crisp pastry topping, baked to perfection in under an hour.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Ingredients

Pie Filling

  • 750 grams (1.5 pounds) boneless, skinless chicken thighs, cut into bite-size pieces
  • 300 grams (10 ounces) mushrooms, thickly sliced
  • 1 cup frozen peas
  • ½ cup chicken stock
  • ½ cup heavy cream (or thickened cream)
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 sprigs fresh thyme (or ½ tsp dried thyme)
  • 1 tsp Dijon mustard
  • 1 tbsp plain flour
  • 2 tbsp unsalted butter (or olive oil)
  • Salt and pepper, to taste

Pastry

  • 1 sheet frozen puff pastry, just thawed
  • 1 egg, whisked (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 220°C (430°F) or 200°C (390°F) if using a fan-forced oven, setting up for baking your pie later.
  2. Sauté Mushrooms: In a large frying pan over medium-high heat, melt 1 tablespoon of butter. Add the sliced mushrooms and cook until they turn golden brown and develop a nutty aroma, approximately 7 minutes.
  3. Add Onion and Garlic: Add the remaining tablespoon of butter along with minced garlic and diced onion to the pan. Cook together for an additional minute, allowing the flavors to meld.
  4. Brown Chicken: Push the cooked vegetables to the edges of the pan to create space. Add the chicken pieces, season with salt and pepper, and sear until browned on all sides, about 2 minutes, turning once for even cooking.
  5. Create Sauce Base: Stir in the Dijon mustard and plain flour, coating the chicken and vegetables. Slowly add chicken stock while stirring continuously to prevent lumps, cooking for about 2 minutes until the sauce thickens.
  6. Add Cream and Thyme: Lower the heat to low and remove the woody stems from the thyme, adding only the leaves to the pan along with the heavy cream. Stir well, taste, and adjust seasoning with salt and pepper as needed.
  7. Incorporate Peas and Remove from Heat: Turn off the stove and gently mix in the frozen peas until evenly distributed throughout the filling.
  8. Assemble the Pie: Transfer the filling into a 24cm (8-inch) round pie dish. Cover the filling with the thawed puff pastry, loosely tucking the edges inside the dish.
  9. Prepare for Baking: Brush the puff pastry thoroughly with the whisked egg to achieve a glossy, golden finish. Using a sharp knife, cut an ‘X’ in the center of the pastry to allow steam to escape during baking.
  10. Bake the Pie: Place the pie on the middle shelf of the oven and bake for 25 minutes or until the pastry is puffed and golden brown. Remove from oven and allow to rest briefly before serving.

Notes

  • Ensure the puff pastry is just thawed for easier handling and better rise during baking.
  • You can substitute the heavy cream with thickened cream or a lighter cream if preferred.
  • If fresh thyme isn’t available, dried thyme can be used, but reduce quantity to ½ teaspoon.
  • To make the pie gluten-free, use gluten-free flour and puff pastry alternatives.
  • Allow the pie to cool slightly after baking to let the filling set and avoid burning when serving.

Find it online: https://cheftinaskitchen.com/chicken-and-mushroom-pie-recipe/