Main Course

Chicken and Mushroom Pie

Prep

30 minutes

Cook

45 minutes

Servings

BritishMediumLunchHigh Protein

About this dish

A proper British chicken and mushroom pie, with a creamy, velvety filling encased in golden, flaky pastry. This is the kind of lunch that warms you through on a drizzly day—comfort food at its finest, and no soggy bottom in sight.

Ingredients

UK and US measurements are both included for every recipe.

Boneless skinless chicken thighs

protein

600 g

Imperial: 1.3 lb

Butter

fat

60 g

Imperial: 4 tbsp

Onion

vegetable

2 medium

Garlic cloves

herb

Mushrooms

vegetable

300 g

Imperial: 10.5 oz

Plain flour

grain

40 g

Imperial: 1/3 cup

Chicken stock

liquid

500 ml

Imperial: 2 cups

Double cream

dairy

150 ml

Imperial: 2/3 cup

Thyme

herb

1 tsp

Salt

seasoning

1 tsp

Black pepper

seasoning

1/2 tsp

Puff pastry

other

500 g

Imperial: 1 lb 2 oz

Egg

dairy

Method

Preheat oven

0 minutes

Preheat the oven to 200°C (180°C fan) / 400°F.

Cook chicken

5 minutes

Season chicken thighs with salt and pepper. In a large frying pan, melt 20g butter over medium heat and brown the chicken on both sides, about 5 minutes. Remove and set aside.

Sauté vegetables

10 minutes

Add remaining 40g butter to the pan. Cook chopped onions for 5 minutes until softened. Add minced garlic and sliced mushrooms, cook for another 5 minutes.

Make roux

1 minute

Sprinkle flour over the vegetables and stir well. Cook for 1 minute.

Add stock and cream

3 minutes

Gradually pour in the chicken stock, stirring continuously. Add double cream and thyme. Bring to a simmer, then cook for 2 minutes until thickened.

Shred chicken

2 minutes

Cut the reserved chicken into bite-sized pieces or shred with two forks.

Combine filling

2 minutes

Return chicken to the pan with the sauce. Stir well. Taste and adjust seasoning. Remove from heat and let cool slightly.

Roll pastry

2 minutes

Roll out puff pastry on a lightly floured surface to about 3mm thickness.

Fill pie dish

5 minutes

Pour the chicken and mushroom filling into a 23cm pie dish. Cover with the rolled pastry, pressing edges to seal. Trim excess pastry and crimp edges. Cut a few slits in the top to let steam escape.

Egg wash

1 minute

Beat the egg and brush over the pastry for a golden finish.

Bake

35 minutes

Bake for 30-35 minutes until the pastry is puffed and golden brown. Let rest for 5 minutes before serving.

Equipment

Oven
Large Frying Pan
23cm Pie Dish
Rolling Pin
Pastry Brush

Nutrition facts

420 kcal

Calories

32 g

Protein

32 g

Carbohydrates

32 g

Fat

2 g

Fiber

700 mg

Sodium

Tips

For the best flavour, use chicken thighs rather than breast – they stay tender and juicy during cooking.
If you're short on time, ready-rolled puff pastry works perfectly, just ensure it's the all-butter variety for a superior taste.
Let the pie filling cool for a few minutes before adding the pastry lid – this prevents the pastry from turning soggy before it bakes.
To get a lovely golden sheen on top, use a proper egg wash (beaten egg with a splash of milk) and avoid brushing the cut edges.

Serving suggestions

Serve with mashed potatoes and steamed green beans, or a simple side salad for freshness.

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Recipe by

Harriet Pembroke

Specialises in British cuisine

Harriet makes scones with clotted cream and jam (cream first, then jam — she is a Cornish loyalist).

Describe yourself in three words: Proper, creamy, scone wars.