chicken mushroom pie

Chicken Mushroom Pie Recipe

Chicken Mushroom Pie Recipe

Recipe by GeeDeeCourse: Main CourseCuisine: BritishDifficulty: moderate


Prep time


Cooking time




Total time



Chicken and mushroom pie is a common British pie, that is also one of the most popular types of savoury pie in the country.


  • 4 large chicken breasts skinned and boned

  • Knob of butter

  • 1 large Bunch of spring onions

  • 150 g button mushrooms

  • 50 g wild mushrooms Cremini, Portabello, or Shiitake for exanple

  • 1 tbsp plain flour

  • 2 tsp English mustard

  • 1- tbsp crème fraîche

  • 250 ml chicken stock 1 chicken stock cube in 250 ml of hot water

  • 50 ml white wine

  • Fresh thyme removed from the stalks

  • ½ tsp nutmeg grated

  • 375 g Puff pastry ready rolled

  • 1 egg/splash of milk

  • seasoning of sea salt and black pepper


  • Turn oven to 200C/ 400F.
  • Cut chicken into 1cm strip
  • In a large saucepan heat the butter and a splash of olive oil
  • add the chicken and cook out turning frequently until cooked through
  • add the diced spring onions and chopped mushrooms.
  • allow to sweat off for a couple of minutes, then add the flour and completely combine
  • Allow the flour to cook out for another 2/3 minutes
  • Add the mustard, crème freche and stir in
  • gradually stir in the chicken stock a little at a time to avoid lumping
  • add the wine, thyme, nutmeg and seasoning to taste
  • Allow to simmer for 10 minutes (Stirring occasionally) to thicken and reduce, then remove from the heat to cool down
  • Unroll the sheet of puff pastry on to the floured surface, if needed roll out to a few centimeters larger that the pie dish
  • Pour the cooled chicken filling into baking dish.
  • roll the pastry onto your rolling pin and drape over the pie dish
  • now seal the pastry to the edges of the pie dish, try not to stretch the pastry, tuck in any overlap to form a collar.
  • Mix the egg with a splash of milk, whisk to combine and brush over the top of the pie.
  • Place in the oven to bake for about 20 minutes or until the pastry is a nice golden brown
  • serve with baby minted new potatoes buttered carrots and crisp green veggies.