Creamy Chicken Mushroom Pie (Print version)
Savory pie featuring tender chicken, mushrooms, and a rich creamy sauce beneath flaky pastry.
# What you'll need:
→ Poultry
01 - 1.1 lb boneless, skinless chicken thighs or breasts, diced
→ Vegetables
02 - 9 oz white or cremini mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 medium carrot, diced
06 - 2 tbsp fresh parsley, chopped
→ Dairy & Pantry
07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1¼ cup chicken stock
11 - 2/3 cup heavy cream
12 - 1 tsp Dijon mustard
13 - 1 egg, beaten (for egg wash)
14 - 1 sheet ready-rolled puff pastry (approx. 11 oz)
15 - Salt and freshly ground black pepper, to taste
# How to make it:
01 - Set oven temperature to 400°F (200°C).
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then brown for 4–5 minutes. Remove from pan and set aside.
03 - Add remaining olive oil and butter to skillet. Sauté onion, carrot, and garlic for 3–4 minutes until softened. Add mushrooms and cook until their liquid evaporates and they begin to brown, approximately 5 minutes.
04 - Sprinkle flour over vegetables and cook for 1 minute, stirring continuously. Gradually pour in chicken stock while stirring to prevent lumps. Return browned chicken to the skillet.
05 - Stir in heavy cream and Dijon mustard. Simmer mixture for 5–7 minutes until sauce thickens and chicken is fully cooked. Fold in chopped parsley and adjust seasoning with salt and pepper. Remove from heat.
06 - Transfer filling into a 9-inch pie dish and let cool for 10 minutes.
07 - Unroll puff pastry and lay it over the pie filling. Press edges to seal, trim excess pastry, and cut a small steam vent in the center. Brush pastry surface with beaten egg.
08 - Place pie in preheated oven and bake for 25–30 minutes until the pastry is golden and puffed. Let rest for 5 minutes before serving.
# Expert suggestions:
01 -
- The filling is so rich and creamy it clings to your fork, with mushrooms that taste deep and almost meaty after a proper sear.
- Puff pastry does all the heavy lifting for you, turning a simple skillet dinner into something that looks like you spent all day in the kitchen.
- It reheats beautifully, which means you can make it ahead and still serve something that tastes like it just came out of the oven.
02 -
- If you skip browning the chicken properly, the whole dish tastes flat, that caramelization is where the flavor starts.
- Cooling the filling before adding the pastry is not optional, I learned this the hard way with a soggy bottom that never crisped up.
- Don't skip the egg wash, it's the difference between pale pastry and something that looks like you know what you're doing.
03 -
- Use a hot oven and a preheated baking sheet under the pie dish to help the bottom pastry crisp up instead of staying pale and doughy.
- If your filling looks too thick, thin it with a splash more stock, if it's too loose, simmer it a minute longer before filling the dish.
- Rest the pie for five full minutes after baking, cutting in too soon makes the filling run everywhere and you lose that perfect slice.