Creamy Chicken and Mushroom Pie

Name: Creamy Chicken and Mushroom Pie
Prep time: 25 min
Cook time: 45 min
Total time: 80 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 kg chicken breast (cut into bite-sized pieces); 250 g mushrooms (sliced); 1 large onion (diced); 3 cloves garlic (minced); 1/4 cup all-purpose flour; 1 cup chicken stock; 1 cup heavy cream; 1 teaspoon dried thyme; salt and pepper to taste; 1 package puff pastry (thawed); 1 egg (beaten, for egg wash)

80 min 6 servings Medium

All Recipes

Savour the rich flavours of this creamy chicken and mushroom pie, a perfect comfort meal for any night of the week.

Prep

25 min

Cook

45 min

Total

80 min

Servings

Difficulty

Medium

Creamy chicken and mushroom pie is a classic comfort dish that brings warmth to any meal. With its rich, creamy filling and flaky crust, this dish is perfect for chilly evenings or family gatherings. This version of the pie balances the savoury taste of chicken with the earthy tones of mushrooms, all enveloped in a luscious cream sauce. It's a go-to recipe for those who love hearty and satisfying meals. Whether you're an experienced cook or just starting out, this recipe is approachable and rewarding, making it ideal for anyone looking to impress their family or guests.

Instructions

Preheat the oven

Preheat your oven to 200°C (400°F).

Cook the chicken

Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove and set aside.

Pro tip: Do not overcrowd the pan to ensure even cooking.

Sauté vegetables

In the same skillet, add mushrooms, onion, and garlic. Sauté until the mushrooms are soft and the onion is translucent, about 5 minutes.

Pro tip: Use a variety of mushrooms for added flavour.

Make the sauce

Sprinkle flour over the vegetables and stir well. Gradually add chicken stock, stirring constantly, until the mixture thickens. Stir in the cream and thyme. Season with salt and pepper.

Pro tip: Ensure the sauce is smooth and lump-free before adding the cream.

Combine chicken and sauce

Return the chicken to the skillet and stir to coat with the sauce. Let the mixture cool slightly.

Pro tip: Cooling the filling helps prevent the pastry from becoming soggy.

Assemble the pie

Roll out the puff pastry and line a 9-inch pie dish. Fill with the chicken and mushroom mixture. Cover with another layer of puff pastry, sealing the edges. Cut slits in the top to allow steam to escape.

Pro tip: Brush the top with egg wash for a golden finish.

Bake

Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.

Pro tip: Check the bottom crust for doneness if using a glass pie dish.

Rest before serving

Let the pie rest for 10 minutes before slicing and serving.

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Tips & Tricks

Use a mix of mushrooms for deeper flavour.
Let the filling cool before adding the pastry lid.
Pre-bake the bottom crust for a crispier pie.

Frequently Asked Questions

How many calories are in creamy chicken and mushroom pie?

Each serving of creamy chicken and mushroom pie contains approximately 520 calories.

Can I use different mushrooms for the pie?

Yes, you can use a mix of different mushrooms like cremini, button, or shiitake for varied flavours.

How long does it take to make the pie?

The total time to make the creamy chicken and mushroom pie is approximately 80 minutes, including prep, cooking, and resting.

Can I make the pie ahead of time?

Yes, you can prepare the filling a day ahead and store it in the refrigerator. Assemble and bake the pie when ready to serve.

What should I serve with chicken and mushroom pie?

Serve the pie with a fresh green salad or steamed vegetables, and a crisp white wine for a complete meal.

How should I store leftovers?

Store leftover pie in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.

Serving Suggestions

Serve this creamy chicken and mushroom pie with a fresh green salad or steamed vegetables for a complete meal. It pairs beautifully with a crisp white wine. You can make the filling a day ahead and store it in the refrigerator. The pie keeps well in the fridge for up to three days, and leftovers can be reheated in the oven to retain their crispness.

Nutrition per serving

520

Calories

35g

Protein

30g

Fat

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