This Chicken & Mushroom Pie with soft buttery pastry, is the ultimate comfort food! It’s a great recipe for using leftover chicken.
In winter, these delightful chicken pies are the ultimate comfort food. Served warm with melt-in-the-mouth pastry and a filling that is full of flavour, they are a firm family favourite.
Prepared as one large pie or as small individual pies, it is amazing with a small salad with a mustard vinaigrette, or see other ideas below.
This is a great way to use left over chicken.
How to make it
- Use leftover chicken.
- Use a good pre-prepared chicken stock: see Homemade Chicken Stock
- Prepare the roux, using the chicken stock.
- Prepare the filling.
- Line a baking dish with pastry and blind bake (see below).
- Spoon the filling onto the pastry, cover with another layer of pastry, and paint on some egg-white or milk (so the pastry turns golden).
- Bake for 20 minutes (or according to the cooking instructions on the puff pastry packet), allow to cool slightly before serving.
Blind baking pastry
This is important when you require a layer of puff pastry for the bottom of the pie.
You will need to blind bake the bottom layer of pastry first to ensure the pastry cooks properly and doesn’t become a soggy mess.
- To do this, line a non-stick baking dish with a layer of pastry making sure that it goes up the sides of the dish to the rim (puff pastry shrinks on cooking).
- Then cover with a sheet of parchment paper and top with ceramic baking beans/dried beans or pulses.
- Bake for 15 minutes till light golden, then remove the parchment paper with the beans and bake for another 5 minutes.
- Remove from the oven, and allow to cool slightly before adding the filling.
What to serve with Chicken & Mushroom Pie
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Chicken & Mushroom Pie
- Non-stick baking dish
- Parchment paper
- Baking beans or dried pulses
- Small saucepan
- Medium saucepan
- 2 rolls puff pastry store bought
- 2 cups leftover chicken sliced or shredded
For the roux
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons butter
- 1 cup chicken stock
For the filling
- olive oil to sauté
- 2 cups mushrooms sliced
- 1 teaspoon garlic minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- a few sprigs fresh parsley
- 1 leek diced small
- 1 cup chicken stock
- salt and pepper to taste
- 1 egg-white beaten, or 1 tablespoon milk
For the Roux
- In a small saucepan, on medium heat, melt the butter and add the flour.
- Slowly add the chicken stock while stirring constantly, till the mixture becomes like a semi-runny paste. Turn off the heat and set aside.
For the Filling
- In a medium saucepan, add olive oil and leeks and cook till softened.
- Stir in the sliced mushrooms, minced garlic, sage, thyme, parsley and salt and stir. Cook till mushrooms are softened.
- Add the pieces of chicken and 1 cup of the chicken stock. Simmer for 5-7 minutes to reduce. There should be a couple of tablespoons of liquid remaining.
- Turn off the heat and add the roux to thicken it, mixing well.
Make the Pie
- Preheat oven to 390℉/200℃. Press down the pastry to line a non-stick baking dish so the pastry come up and lines the sides to reach the rim.
- Cover the pastry with some parchment paper, weighed down with baking beans and bake for 15 minutes.
- Remove from the oven and carefully take out the parchment paper and beans, then bake for a further 5 minutes or till golden. Remove from the oven and allow to cool before spooning out the filling onto the pastry.
- Cover the filling with another layer of pastry, pressing down on the edges to seal the sides. Brush with milk or egg white.
- Repeat for the 3 other pies. Bake for 20 minutes until the pastry has risen and is golden brown. Allow to cool slightly before serving.