Chicken And Mushroom Pie with Puff Pastry

This chicken and mushroom pie is comfort food at its ultimate, cosy best! Ready in under an hour and everyone will love it!

Tender chunks of chicken, buttery mushrooms and crispy pieces of bacon smothered in a deliciously creamy sauce, encased in flaky puff pastry and baked to golden perfection.

Nothing says comfort food like a crispy, flaky pie. Just like these individual beef party pies and chicken, leek and bacon pies, this family sized chicken and mushroom pie is the perfect winter warming dish. It’s the chicken dinner recipe you need to add to your family dinner rotation!

The filling is hearty and delicious, dotted with tender chicken and savoury mushrooms and flavoured with herbs and Dijon mustard. It is flaky, creamy and downright delicious!

It’s also super simple to make! Skip the homemade pie crust and use ready-made, frozen sheets of puff pastry to save time. The pie (or even just the filling) can be made ahead and kept in the fridge or freezer, ready to reheat for a speedy dinner on busy weeknights.

And while it will keep you warm and cosy in the cooler months, winter shouldn’t have all the fun! This irresistible pie can be served any time of year. Try it in summer, served warm with your favourite salad.

Why You're Going To Love This Recipe

• Easy to prepare – the filling is made in one pan and this recipe makes the most of frozen, ready-made puff pastry to save you time.
• Make ahead – the filling and the pie can both be made ahead and stored, ready to assemble or reheat.
• Freezer friendly – keep this chicken and mushroom pie in the freezer, ready to reheat and enjoy in no time!
• Versatile – this pie is fancy enough for entertaining, but also simple enough for a weeknight meal. It can be served on its own, or with some mashed potatoes, green beans, steamed vegetables or a salad, and can be enjoyed for brunch, lunch or dinner.

What You Need

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

• Olive oil - for lightly frying the chicken and mushrooms.
• Chicken – chicken breast or thigh fillets can be used here, depending on preference. You can even use cooked, leftover chicken instead, to save time.
• Garlic - use either store bought minced garlic or crush your own fresh garlic.
• Bacon – choose a nice, streaky bacon or middle bacon for the best flavour.
• Mushrooms – use regular field mushrooms/button mushrooms, Swiss or brown mushrooms.
• Herbs – mixed dried herbs like thyme, tarragon and dill complement the rich sauce and chicken flavour. Of course you can use fresh herbs as well, if you have them.
• Plain flour - also known as all purpose flour.
• Mustard – a little Dijon mustard adds flavour and depth to the sauce.
• Stock – use regular, store-bought liquid chicken stock or make your own, if preferred.
• Cream – heavy cream (thickened cream) or cooking cream are recommended for best results. I don’t recommend using light cream, as it can make the sauce too runny.
• Puff pastry – make this easy pie even easier by using store bought frozen puff pastry. In Australia, puff pastry comes in ready-rolled squares of 25 x 25cm (10 x 10”). You will need 2 sheets for this recipe. Alternatively, you can use any type of ready-rolled pastry or pie crust suitable for savoury dishes. Thaw it on the bench while you prepare the filling. If you prefer homemade, try this recipe!
• Egg - whisked, to brush the pastry with just before baking.
• Sesame seeds - to sprinkle over the top.

Equipment Required

To make the filling, you will need a large frying pan and wooden spoon.

You will also need a baking dish to bake the chicken and mushroom pie. You can use any large pie or baking dish for this recipe, as long as it has a minimum 6 cup capacity. In the photos above, I used a deep 20cm x 30cm rectangular baking tin.

Step By Step Instructions

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Make The Pie Filling

Heat the olive oil in a frying pan over medium/high heat. Cook the chicken until golden and cooked through. Set the chicken aside in a bowl.

Add the garlic, bacon, mushrooms and herbs to the pan and cook until the bacon is cooked and all of the liquid from the mushrooms has evaporated.

Return the chicken to the pan. Sprinkle over the flour and mix to combine.

Add the Dijon mustard and chicken stock and simmer until the sauce has slightly thickened.

Remove from the heat and stir through the cream. Season with salt and pepper.

Step 2 - Assemble The Pie

Pour the mixture into your greased baking dish.

Use a knife to cut the thawed pastry sheets into long strips. Arrange them in a criss-cross pattern over the top of the mixture. Brush the pastry with the whisked egg and sprinkle with sesame seeds.

Step 3 - Bake

Bake for 30 minutes at 190 degrees Celsius (fan forced), or until the pastry is puffed and golden.

Expert Tips

• You can keep this pie in the fridge for up to 4 days, covered or stored in an airtight container.
• Want to speed it up even more? Use leftover cooked and shredded chicken in place of chicken breast or thighs to cut down cooking time.
• Taste the filling and season with salt and pepper if required before adding the sauce to the baking dish, to ensure that the pie is properly seasoned.
• To make ahead - cook the pie filling and store it in the fridge for up to 4 days, to assemble right before you want to bake it and serve.
• To make it dairy-free - use coconut cream in place of regular cream and make sure you choose a puff pastry that does not contain butter.
• To make it egg-free - replace the egg wash over the pastry with a light olive oil spray.

FAQ's

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