There's just something about a warm, creamy Chicken and Mushroom Pie that turns any meal into a comforting, hearty experience. With its flaky crust and rich filling, this classic dish is perfect for cozy family dinners or impressing guests at a dinner party. That first bite—filled with tender chicken, earthy mushrooms, and a savory sauce wrapped in a golden, buttery crust—is guaranteed to win hearts. Why wait? Let's bring this comfort food favorite to life in your kitchen.
Ingredients
Here’s everything you’ll need to make this Chicken and Mushroom Pie:
For the Filling:
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups diced cooked chicken (rotisserie chicken works great)
- 2 cups mushrooms, sliced (button, cremini or a mix)
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- Salt and pepper to taste
For the Pastry:
- 2 sheets of puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Step-By-Step Instructions
Step 1: Prepare the Filling
- Sauté the Aromatics: Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes, or until softened. Stir in the garlic and sauté for another minute.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes until they release their moisture and begin to brown.
- Add the Chicken: Toss in the cooked chicken, stirring to mix it with the mushrooms and onions.
- Create the Sauce:
- Sprinkle the flour over the mixture and stir well, allowing it to cook for 1-2 minutes (to remove the raw flour taste).
- Gradually pour in the chicken stock, stirring as you go to prevent lumps. The mixture will thicken.
- Stir in the heavy cream, Dijon mustard, thyme, salt, and pepper. Simmer for 5 minutes until the sauce is creamy and the flavors meld together. Remove from heat and allow the filling to cool.
Step 2: Preheat the Oven and Prepare the Pastry
- Preheat your oven to 375°F (190°C).
- Roll out one sheet of puff pastry to line the bottom of a pie dish. Trim any excess pastry hanging over the edges. Prick the base lightly with a fork to prevent bubbling during baking.
Step 3: Assemble the Pie
- Spoon the cooled chicken and mushroom filling into the prepared pie dish, spreading it out evenly.
- Place the second sheet of puff pastry over the top of the filling. Trim and crimp the edges to seal. You can also press the edges with a fork for a decorative look.
- Cut a few small slits in the top to allow steam to escape.
- Brush the top with beaten egg for that golden, glossy finish.
Step 4: Bake
Place the pie in the oven and bake for 30-35 minutes, or until the pastry is puffed and golden brown. Once done, remove it from the oven and allow it to rest for 5-10 minutes before serving.
Tips for the Best Chicken and Mushroom Pie
- Use High-Quality Ingredients: Fresh herbs and good-quality chicken stock make a noticeable difference in flavor.
- Avoid a Soggy Bottom: Make sure the filling has cooled before spooning it into the pastry, and don’t skip pricking the base of the pastry.
- Get Creative: Add frozen peas, diced carrots, or even crispy bacon to the filling to switch things up.
Serving Suggestions
Chicken and Mushroom Pie is a meal on its own, but it’s even better with sides! Serve with creamy mashed potatoes, steamed green beans, or a vibrant side salad for a complete meal. For drinks, a glass of crisp white wine or a refreshing lemonade pairs beautifully with the pie’s creamy richness.
Final Thoughts
Homemade Chicken and Mushroom Pie is a true crowd-pleaser that’s worth every effort. Whether it's a Sunday dinner or a weeknight treat, this recipe is sure to bring warmth and smiles to your table. Enjoy the comforting goodness of every bite!
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