Chicken Mushroom Pie Recipe
Today, I'm excited to share my take on a beloved classic: Creamy Chicken Mushroom Pie.
As the days grow colder, there's nothing quite like a warm, homemade pie to comfort the soul.
In this recipe, succulent chicken and earthy mushrooms unite in a luxurious cream sauce, all encased in a golden, flaky pastry.
Join me on this culinary journey as we create a dish that captures the essence of cozy, winter evenings.
300g blue oyster mushrooms, sliced (1cm thick)
- 500g chicken thigh fillets, diced
- 2 tbsp olive oil
- 20g butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 sprigs thyme, leaves only
- 1 leek, thinly sliced
- 1 tbsp plain flour
- 300ml cream
- 2 tbsp wholegrain mustard
- Salt & pepper to taste
- 4 sheets puff pastry
- 1 egg, beaten
Preheat your oven to 180°C (350°F).
Sauté the Chicken:
In a large frying pan over medium-high heat, add olive oil and chicken. Sauté until the chicken is lightly browned. Remove the chicken and set it aside.
Cook the Aromatics:
In the same pan, add half of the butter, then the chopped onion and minced garlic. Cook for 2 minutes until fragrant. Stir in thyme leaves and sliced leek. Continue to cook, stirring, for 3-4 minutes until the leek is softened.
Add the sliced mushrooms to the pan and cook for an additional 2-3 minutes until they start to brown. Transfer the mushroom mixture to the bowl with the cooked chicken.
Prepare the Cream Sauce:
Return the frying pan to the heat and add the remaining butter. Once melted, stir in the plain flour and cook over low heat for 1-2 minutes until it turns lightly golden and resembles dry breadcrumbs.
Pour in the cream, stirring continuously to prevent lumps. Simmer for 5 minutes or until the sauce thickens.
Combine Chicken and Mushrooms:
Return the chicken and mushroom mixture to the pan. Stir to combine, ensuring the ingredients are well coated with the creamy sauce. Season with salt and pepper to taste.
Lay out your puff pastry sheets. Using a pie dish or 4 individual ramekins as a guide, cut out pastry tops and bottoms. Be sure to cut the tops slightly larger to accommodate the filling.
Assemble the Pies:
Spoon the creamy chicken and mushroom mixture into the dish(es). Brush the edges of the dish(es) with beaten egg. Place the pastry tops over the dish(es) and pinch the edges to seal. Brush the pastry with more beaten egg and sprinkle with extra thyme leaves. Use a knife to create 3-4 small vents in the pastry.
Transfer the dish(es) to the preheated oven and bake for 35-40 minutes or until the pastry is golden and the filling is heated through.
Rest and Serve:
Remove from the oven and let the pies rest for 10 minutes before serving. Pair these delectable Chicken Mushroom Pies with a side salad for a complete meal.
- Customize the pie by adding vegetables like peas or carrots for extra flavor and nutrition.
- Make sure to seal the pastry edges well to prevent any filling from leaking during baking.
- Leftover pies can be refrigerated and reheated in the oven for a tasty meal the next day.
- Feel free to adjust the seasoning and mustard to suit your taste preferences.
And there you have it – our Creamy Chicken Mushroom Pie, a true embodiment of comfort and warmth.
As you savor each mouthful, you'll appreciate the tender chicken, the rich creaminess, and the earthy notes of mushrooms, all harmonizing beautifully within the pastry's embrace.
Whether it's a special occasion or simply a desire for comfort food, this pie has got you covered. So, go ahead, share it with loved ones, and let the delicious memories linger.
- per serving
- 3 grams
- 450 milligrams
- 35 grams
- 30 grams
- 135 milligrams
- 38 grams