A creamy chicken and mushroom pie is a comforting and delicious dish, perfect for a cozy dinner. Below is a recipe for a flavorful creamy chicken and mushroom pie with a buttery, flaky crust.
Ingredients:
For the filling:
- 500g (1 lb) boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 250g (8 oz) mushrooms, sliced
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 2 tbsp flour (all-purpose)
- 1 ½ cups (360 ml) chicken stock
- 1 cup (240 ml) heavy cream (or double cream)
- 1 tsp dried thyme (or fresh if preferred)
- Salt and pepper to taste
- 1 tbsp Dijon mustard (optional, for extra flavor)
- ½ cup frozen peas (optional, for color and texture)
For the crust:
- 1 package (about 400g) puff pastry or shortcrust pastry (store-bought or homemade)
- 1 egg (for egg wash)
Instructions:
1. Prepare the filling:
- In a large skillet or frying pan, heat the olive oil or butter over medium heat.
- Add the chicken pieces and cook until lightly browned and fully cooked (about 7-8 minutes). Remove the chicken from the pan and set it aside.
- In the same pan, add a little more oil or butter if necessary. Add the chopped onions and cook for 3-4 minutes, until softened.
- Add the minced garlic and sliced mushrooms to the pan and cook for an additional 5-7 minutes, until the mushrooms release their moisture and start to brown.
- Sprinkle the flour over the mushroom mixture and stir well to combine. This will help thicken the sauce.
- Slowly pour in the chicken stock, stirring constantly to avoid lumps. Bring to a simmer.
- Add the cream, Dijon mustard (if using), thyme, and salt and pepper to taste. Let the mixture simmer for 5-6 minutes until it thickens into a creamy sauce.
- Return the cooked chicken to the pan, and if using, add the frozen peas. Stir everything together to combine and ensure the chicken is well-coated in the creamy sauce.
- Taste and adjust the seasoning if necessary. Remove the filling from heat and let it cool slightly while you prepare the pastry.
2. Prepare the crust:
- Preheat your oven to 200°C (400°F).
- Roll out the puff pastry (or shortcrust pastry) on a lightly floured surface. You need enough pastry to line the base of a pie dish and cover the top.
- Line your pie dish with the pastry, ensuring the edges are well-fitted. You can trim off any excess pastry hanging over the edges.
- Pour the cooled chicken and mushroom filling into the pie dish, spreading it out evenly.
3. Top the pie:
- Roll out the remaining pastry to cover the top of the pie. Place the pastry over the filling and press the edges to seal the pie.
- Use a knife to make a small slit in the center of the pastry to allow steam to escape during baking.
- Brush the top of the pie with a beaten egg to give it a golden, glossy finish.
4. Bake:
- Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed up.
- Once baked, remove the pie from the oven and let it sit for 5-10 minutes before serving to allow the filling to set.
5. Serve:
- Slice the creamy chicken and mushroom pie and serve hot with your favorite side dishes like mashed potatoes, steamed vegetables, or a green salad.
Tips:
- For extra richness, you can add a handful of grated cheese (cheddar or parmesan) to the filling just before adding the chicken back into the pan.
- If you prefer, you can make this pie ahead of time and freeze it before baking. Just let it thaw in the fridge overnight before baking, adding a few extra minutes to the baking time.
