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pie with a corner cut open showing filling

Chicken and Mushroom Pie

Here is a simple weeknight-friendly, hearty and creamy chicken and mushroom pie using puff pastry! The perfect pie to make when you don't have the time to roll out the pastry from scratch. Makes 4 generous portions.
5 from 2 votes
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Course: Dinner, Main Course
Cuisine: Western
Keyword: chicken and mushroom pie, chicken pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 516kcal
Author: Genevieve

Ingredients

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

Pie filling

  • 750 grams /1.5 pounds boneless, skinless chicken thighs about 5 large, cut into bite-size pieces
  • 300 grams /10 ounces mushrooms any, 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 teaspoon of dried thyme
  • 1 teaspoon dijon mustard
  • 1 tablespoon plain flour
  • 2 tablespoon unsalted butter or olive oil
  • salt and pepper

Instructions

  • Preheat oven to 220°C/430°F (200°/390°F fan-forced).
  • In a large frypan, saute mushrooms with 1 tablespoon of butter on medium-high heat. Once mushrooms have turned golden brown and nutty (after about 7 minutes), add the remaining tablespoon of butter, garlic and onions. Cook for a further minute.
  • Push the vegetables to the rims of the pan to make room for chicken. Add chicken into the pan, season with salt and pepper. Seal and brown the chicken for about 2 minutes, turning once.
  • Add and stir through dijon mustard and flour. Add chicken stock and stir until sauce thickens and there are no flour lumps. About 2 minutes.
  • Reduce the heat to low. Add fresh thyme leaves (discard the woody stems) and heavy cream. Stir through, taste and adjust for salt and pepper.
  • Turn the heat off, mix in frozen peas. ¼
  • Transfer pie filling into a pie dish (I used a 24cm/8inch round pie dish). Cover the pie dish with just thawed puff pastry and loosely tuck in the sides.
  • Brush egg wash all over the puff pastry. With a sharp knife, pierce an 'X' in the centre of the pie to allow steam to escape when baking.
  • Bake on the middle shelf for 25 minutes or until golden.

Notes

Note 1. Just thawed puff pastry. Puff pastries defrosted to room temperature become very soft and harder to handle. This becomes even more so when topped onto a pie dish filled with piping hot filling. I find the pastry dough starts to almost 'melt' and is very difficult to use. Best take the puff pastry out of the freezer about 10 minutes before ready to make. By then the dough will be defrosted yet very cold to touch. 
Note 2. If you're finding the filling creamy broth is a little runny for your liking at this point, mix 1 tablespoon of cornstarch with a quarter cup of cold water. Mix well, until cornstarch is dissolved. Pour half of this mixture into the pan and mix. It'll thicken almost instantly. Add more mixture as required to reach the desired consistency. 
Get adventurous and mix up the mushrooms! If you're feeling up to it, use a variety of mushrooms for a more complex flavour profile. Think shiitake, porcini, wild mushrooms, oyster mushrooms, large flat mushrooms etc.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 516kcal | Carbohydrates: 30.3g | Protein: 41.6g | Fat: 28.1g | Saturated Fat: 9.7g | Cholesterol: 170mg | Potassium: 351mg | Fiber: 3.7g | Sugar: 4.5g | Calcium: 35mg | Iron: 5mg