There’s nothing quite like the aroma of a freshly baked chicken and mushroom pie wafting through your kitchen. This classic comfort dish combines tender chicken pieces, earthy mushrooms, and a rich, creamy filling, all encased in buttery shortcrust pastry. Whether you’re cooking for family or preparing a special dinner, this pie delivers restaurant-quality results with home-cooked warmth.
Ingredients
For the Filling
- Chicken fillet: 200g (7 oz)
- Mushrooms: 200g (7 oz)
- Onion: 1 medium, finely chopped
- Garlic: 1 clove, minced
- Cherry tomatoes: 8-10 (150g/5.3 oz)
- Cheese: 150g (5.3 oz), grated
- Eggs: 3 large
- Milk cream (heavy cream): 150ml (⅔ cup)
- Soy sauce: 1 tablespoon
- Salt: to taste
- Black pepper: freshly ground, to taste
- Nutmeg: ¼ teaspoon, freshly grated
For the Crust
- Fresh shortcrust pastry: 1 package (approximately 320g/11 oz)
- Egg wash: 1 beaten egg (for brushing)
- Sesame or linseed: 1 tablespoon (for topping)
Step-by-Step Instructions
Preparation (20 minutes)
- Preheat oven to 180°C (350°F)
- Cut chicken fillets into 2.5cm (1-inch) pieces
- Clean and slice mushrooms
- Finely chop onion and mince garlic
- Halve cherry tomatoes
- Grate cheese
- Roll out pastry if needed
Filling Preparation (15 minutes)
- Heat 1 tablespoon oil in a large skillet over medium heat
- Sauté onions until translucent (3-4 minutes)
- Add garlic and cook for 30 seconds
- Add chicken pieces and cook until golden (5-6 minutes)
- Add mushrooms and cook until they release their moisture (5 minutes)
- Add cherry tomatoes and soy sauce
- Season with salt, pepper, and nutmeg
- Allow mixture to cool slightly
Assembly and Baking (45 minutes)
- Line a 23cm (9-inch) pie dish with pastry
- In a bowl, whisk together eggs and cream
- Add grated cheese to the egg mixture
- Combine cooled chicken mixture with egg-cheese mixture
- Pour filling into pastry case
- Cover with remaining pastry, seal edges, and crimp
- Cut several slits in the top for steam to escape
- Brush with beaten egg and sprinkle with seeds
- Bake for 45 minutes until golden brown
- Let rest for 10-15 minutes before serving
Nutritional Information (per serving)
- Calories: 520
- Protein: 28g
- Carbohydrates: 32g
- Fat: 34g
- Fiber: 2g
- Sodium: 680mg
Timing:
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6
Pro Cooking Tips and Tricks
- Perfect Pastry:
- Keep pastry cold until ready to use
- Don’t stretch pastry when lining the dish
- Chill assembled pie for 15 minutes before baking
- Use a pie shield if edges brown too quickly
- Filling Success:
- Don’t overcrowd mushrooms while cooking
- Let filling cool before adding eggs to prevent curdling
- Season generously as flavors mellow during baking
- Use room temperature eggs for better mixing
- Texture Tips:
- Cut ingredients uniformly for even cooking
- Don’t skip the cooling step before assembly
- Ensure steam vents are large enough
- Let pie rest before cutting for cleaner slices
Variations and Substitutions
- Protein Options:
- Turkey breast
- Mixed roasted vegetables (vegetarian version)
- Leftover roast chicken
- Ham and chicken combination
- Dairy Alternatives:
- Different cheese varieties (Gruyère, Cheddar, Swiss)
- Plant-based cream alternatives
- Lactose-free options available
- Pastry Choices:
- Puff pastry instead of shortcrust
- Gluten-free pastry
- Homemade pastry
- Phyllo dough for a lighter version
- Additional Vegetables:
- Leeks
- Carrots
- Peas
- Spinach
Frequently Asked Questions
Can I freeze this pie?
Yes, you can freeze the pie either before or after baking. If freezing unbaked, add 15-20 minutes to the baking time. If freezing baked, thaw completely and reheat at 160°C (320°F) until hot throughout.
How do I prevent a soggy bottom?
Blind bake the bottom crust for 10-15 minutes before adding the filling. Ensure the filling has cooled sufficiently, and consider sprinkling the bottom crust with a little cheese before adding the filling.
Can I prepare this pie ahead of time?
Yes! Assemble the pie up to 24 hours in advance and keep refrigerated. Bring to room temperature for 30 minutes before baking. You can also prepare the filling a day ahead.
What can I serve with this pie?
Serve with a fresh green salad, steamed vegetables, or mashed potatoes. For a lighter meal, pair with a simple mixed leaf salad dressed with vinaigrette.
Storage and Make-Ahead Tips
Storage Instructions:
- Refrigerate: Up to 3 days in an airtight container
- Freeze: Up to 3 months well-wrapped
- Room temperature: No more than 2 hours
Make-Ahead Options:
- Prepare Components (24 hours ahead):
- Make filling and refrigerate
- Prepare pastry and keep chilled
- Grate cheese and store separately
- Assembly Options:
- Full assembly: Up to 24 hours before baking
- Partial prep: Prepare components separately
- Flash-freeze assembled unbaked pie
- Reheating Guidelines:
- Oven: 160°C (320°F) until heated through
- Cover with foil if browning too quickly
- Individual slices can be microwaved
This chicken and mushroom pie recipe brings together classic flavors in a comforting, home-style dish. Whether you’re an experienced baker or trying your hand at pie-making for the first time, these detailed instructions and tips will help you create a delicious, impressive meal that’s perfect for any occasion. The combination of tender chicken, savory mushrooms, and flaky pastry makes this pie a timeless favorite that’s sure to please everyone at your table.
