• Skip to main content
  • Skip to primary sidebar
End of the Fork
menu icon
go to homepage
  • RECIPES
  • HOW-TO
  • ABOUT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • HOW-TO
    • ABOUT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Mains

    Chicken & Mushroom Pie

    Published Nov 10, 2016, modified Mar 6, 2021 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 2 Comments /

    27 shares
    Jump to Recipe
    chicken pie in transparent dish and text overlay

    This Chicken & Mushroom Pie with soft buttery pastry, is the ultimate comfort food! It’s a great recipe for using leftover chicken.

    chicken pie in transparant dish

     

    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

    1. Use leftover chicken.
    2. Use a good pre-prepared chicken stock: see Homemade Chicken Stock
    3. Prepare the roux, using the chicken stock.
    4. Prepare the filling.
    5. Line a baking dish with pastry and blind bake (see below).
    6. 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).
    7. 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

    • Salad with Cheese Cubes
    • Panzanella
    • Best Potato Salad

    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    ⚜

    chicken pie on table with water jug

    Chicken & Mushroom Pie

    Nicole Shroff
    This Chicken & Mushroom Pie with soft buttery pastry, is the ultimate comfort food! It's a great recipe for using leftover chicken.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Mains
    Cuisine American
    Servings 4 people
    Calories 123 kcal

    Ingredients

    Metric | US Customary
    • 2 rolls puff pastry store bought
    • 2 cups leftover chicken sliced or shredded

    For the roux

    • 1 ½ tablespoons flour
    • 1 ½ tablespoons butter
    • 1 cup chicken stock

    For the filling

    • olive oil to sauté
    • 2 cups mushrooms sliced
    • 1 teaspoon garlic minced
    • ½ teaspoon dried thyme
    • ¼ 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

    Instructions
     

    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.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Equipment

    Non-stick baking dish
    Parchment paper
    Baking beans or dried pulses
    Medium saucepan with lid
    Medium saucepan with lid

    Nutrition

    Calories: 123kcalCarbohydrates: 12gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 230mgPotassium: 331mgFiber: 1gSugar: 4gVitamin A: 502IUVitamin C: 4mgCalcium: 13mgIron: 1mg
    Did you make this recipe? I'd love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
    SUBSCRIBE for new recipes
    Facebook Pin Recipe Email

    More Main Course Recipes

    • Turkish Lamb Ribs
    • Pasta Al Gorgonzola
    • Spicy Chicken Wraps
    • Cullen Skink Recipe

    Reader Interactions

    Comments

    1. The Olive Blogger

      May 26, 2017 at 2:12 pm

      Okay, first of all yay to store bought pastry (I love things that make life more simple). I have a picky mushroom eater at home so I would want to give this a try to see if they notice it mixed in, looks delish!

      Reply
    2. NicoleShillings

      May 25, 2017 at 6:08 pm

      My boyfriend and I were just talking about chicken pot pies the other night and how I apparently don’t make enough of them… ha ha. I love the addition of mushrooms in this, that’s a nice healthy but meaty addition. Yummy!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Photo of Nicole.

    Browse my site for healthy and seasonal recipes from around the world, read about great ingredients, and get handy tips for working in the kitchen. Also, check out my restaurant reviews for some great dining experiences! more about me →

    New! Meal Planner

    Cover of meal planner showing colourful food.

    Dessert Recipes

    • Pear Cobbler
    • Yogurt Pancakes
    • Bliss Balls
    • Chocolate Orange Cake

    Winter Recipes

    • Apple Cider Vinegar And Cranberry Juice
    • Cranberry Mocktail
    • Cherry Sauce
    • Orange Cranberry Muffins

    Top Categories

    Breakfast Chicken Lamb Seafood Light Meals Soup Salad Sides Beans Cookies Dessert

    Trending

    • Pasta With Ricotta And Tomato Sauce
    • Broccoli & Cheese Breakfast Muffins
    • Zucchini Banana Bread
    • Cavolo Nero With Garlic And Lemon

    Footer

    As seen in graphic.

    ^ back to top

    About

    Subscribe

    Contact Me

    • About
    • Privacy Policy
    • Meal Planner
    • Subscribe
    • Contact
    • Work With Me
    • Facebook
    • Twitter
    • Instagram
    • LinkedIn
    • YouTube
    • Mail
    • Pinterest

    @ 2023 End of the Fork. All Rights Reserved.