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This Chicken and Mushroom Pie Recipe is the ultimate comfort food! With its flaky and buttery homemade shortcrust pastry and creamy mushroom chicken pie filling, it is a perfect savory pie for lunch or dinner.
And, if you have leftovers, it can easily be frozen for another day… but that’s only if there is any left!
I absolutely love a good savory pie or tart. They are a great way to make a meal for the whole family, and the results are always so rewarding!
There are so many different ways to make a pie, from making a galette or quiche to hand pies using premade dough. I’ve tried everything from a French Apple Galette to my very favorite Portuguese Shrimp Empanadas, and they are among my favorite foods to make for my family!
This chicken mushroom pie recipe is truly the best I have ever tried. The creamy filling with flaky homemade crust makes this the perfect comfort food for any night of the week.
But don’t let the homemade crust fool you! It really is so easy to make, and I can guarantee you will love it. You can also buy shortcrust pastry already made, if you like!
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🍽 Equipment
To make this pie recipe from scratch, a food processor will help blend the pie crust ingredients. However, this is optional, as you can also use your hands.
If you are not making the pie crust from scratch, you will only need a deep pan for cooking the chicken and mushroom filling, a deep pie pan, and your oven!
🥘 Ingredients
Homemade Shortcrust Pastry
- 2 cups Plain Flour
- 1 tsp. Salt
- 9 Tablespoons Cold Butter (4.5 ounces)
- ¼ cup + 2 Tbsp. Cold Water
- 1 Tbsp. Fine Semolina (optional)
- 1 Egg for the egg-wash
Chicken Mushroom Pie Filling
- 4 fresh Chicken Thighs
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder or crushed garlic
- 1 cup Chicken Stock
- 1 dozen Small White Mushrooms, about 9 oz.
- 1 cup Heavy Cream
- 2 tablespoon Cornstarch
- 1 ½ teaspoon Curry Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Thyme
Can I use store-bought pie crust?
Yes. If you prefer, you can buy ready-made shortcrust pastry to use for this chicken pie recipe.
Simply follow the instructions for making the chicken pie filling and bake according to the instructions on the pastry.
However, I have to say, making homemade shortcrust pastry is easier than it seems and so worth it! It is flaky, buttery, and so delicious. Nothing compares to homemade pastry crust. Give it a try!
🔪 How to make Chicken and Mushroom Pie
First, make the homemade shortcrust pastry, then prepare the mushroom chicken recipe filling, and finally, put it all together.
If you’re using store-bought pie crust, you can skip the steps for making the pastry.
How to Make Shortcrust Pastry
- To prepare the homemade shortcrust pastry, place 2 cups plain flour, 1 tsp. salt, and 9 tablespoons of cold cubed butter in the bowl of your food processor.
- Blend until the texture resembles thin sand/crumbs. Add ¼ cup plus 2 Tbsp. cold water, and keep blending until the pastry dough starts to come together.
- Transfer onto a lightly floured surface and bring together into a ball. Cover with plastic wrap and place in the fridge.
If you do not have a food processor, you can use your hands to cut the butter into the flour. Rub the butter and flour between your fingers and palms to get the crumb consistency, then add the cold water and quickly knead until you get a uniform dough.
How to Make the Filling
- Cut 4 chicken thighs into small pieces and season with 1 tsp. salt. Pour 2 Tbsp. extra virgin olive oil in a large deep pan, then add the sliced chicken thighs. Cook over medium heat.
- When the chicken starts to whiten, cover with 1 cup chicken stock. Leave to simmer for 5 minutes.
- Peel and slice 1 dozen small white mushrooms (you can also use pre-sliced mushrooms). After 5 minutes of simmering, add the mushrooms to the pan.
- In a separate bowl, whisk 1 cup heavy cream, 2 Tbsp. cornstarch, and 1 ½ tsp. curry powder. Pour over the chicken and mushrooms, then add 1 tsp. black pepper and 1 tsp. dried thyme. Leave to simmer for 10 to 15 minutes, or until it starts to thicken. Set aside.
⏲️ Baking Time
- Preheat the oven to 350°F.
- Place the pastry dough on a lightly floured surface and cut in two pieces, approximately ⅓ on one side and ⅔ on the other side.
- Roll the larger piece and place in a deep pie pan.
Add the chicken and mushroom filling, then cover with the rest of the rolled pastry dough.
Brush the egg over the pastry and bake for 30 to 35 minutes.
👪 Serving Size
This pie is large enough for 8 servings, so it’s enough for a family of 4 and then some!
It’s perfect for a potluck or party, as it’s easy to make ahead of time and reheat.
Can mushroom and chicken pie be made in advance?
Yes! Follow our instructions for freezing the pie before baking to make it ahead of time to bake before serving. Or, simply bake and refrigerate for up to 3 days ahead of time.
The pie contains ingredients like heavy cream that should not be left out on the counter, so store it in the refrigerator or freeze it as instructed below if you aren’t serving it right away.
Can chicken and mushroom pie be frozen?
Yes! There are two ways to freeze this chicken pie. You can either freeze it before baking it, or freeze it after baking it.
Freeze before baking:
- Make the pastry and pie filling following the above instructions.
- Roll the pastry, fill it with the chicken and mushrooms, then cover it with the rest of the pastry.
- Place in the freezer until ready to bake. Simply add about 20 minutes to the baking time to allow for the pie to defrost.
Freeze after baking:
- Make the pie and bake it before freezing it.
- Leave it to cool down completely before placing it in the freezer. You can put the whole pie in the freezer, or pre-slice it.
- To reheat, allow to thaw overnight then place in the oven for about 20 to 30 minutes, or until completely defrost and warm.
Can you reheat chicken and mushroom pie?
Yes! To reheat this chicken pie recipe:
- Preheat the oven to 350°F. Take the pie out of the refrigerator while the oven is preheating.
- Add the chicken and mushroom pie to the oven and bake for about 20-25 minutes until the pie is heated throughout.
You can heat up slices of the pie in your microwave. Cut a slice and heat in 2-minute intervals until you find it has heated through completely.
Add it to a bowl or plate with a paper towel over the top to prevent any messes once it begins heating.
🥗 Side Dishes for Chicken and Mushroom Pie
Serve this savory pie with salad, roasted vegetables, or a side of potatoes. Here are some perfect options for serving with chicken and mushroom pie:
- Green Bean Almondine
- Garlic Parmesan Roasted Carrots or Brown Sugar Glazed Carrots
- Foil Pack Potatoes
- Instant Pot Mashed Potatoes
- Portuguese Rice Recipe
💭 Family Foodie Tips
- Make it vegetarian. To make this pie recipe vegetarian, replace the chicken stock with vegetable stock and use extra mushrooms or even roasted vegetables instead of chicken thighs.
- Add cheese. If you like, you can add cheese to make this a cheesy chicken and mushroom pie! Cheddar cheese works best with chicken and mushrooms. For a pie of this size, use about 6 to 8 ounces shredded cheddar cheese.
Make ahead chicken recipes are a great and delicious way to make weekly lunches and dinner more exciting!
Whether you want to challenge yourself and make your own pastry, or buy some pre-made and fill it with your chicken mushroom filling, this recipe will leave you wanting for more!
Do you love pie recipes? Let us know your favorite in the comments below!
📖 Similar Recipes
Try our other mushroom recipes, like our Easy Mushroom Swiss Burger and Creamy Mushroom Pasta! Or, give another chicken dish a try, like our Easy Lemon Butter Chicken Recipe.
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Chicken and Mushroom Pie
Ingredients
Homemade Shortcrust Pastry
- 2 cups Plain Flour
- 1 tsp. Table Salt
- 9 Tbsp. Cold Butter (4.5 oz)
- ¼ cup + 2 tbsp Cold Water
- 1 tbsp Fine Semolina optional
- 1 Egg for the egg-wash
Chicken and Mushroom Filling
- 4 Fresh Chicken Thighs
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp. Table Salt
- 1 tsp. Garlic Powder or crushed garlic
- 1 cup Chicken Stock
- 1 dozen Small White Mushroom about 9 oz
- 1 cup Heavy Cream
- 2 tbsp Cornstarch
- 1 ½ tsp. Curry Powder
- 1 tsp. Black Pepper Powder
- 1 tsp. Dried Thyme
Instructions
Homemade Shortcrust Pastry
- Place the Flour, Salt and Butter in the bowl of your food processor. Blend until it resemble thin sand or crumbs. Add the cold water and pulse until the dough starts to come together. (see note 1 to do without a food processor)
- Transfer onto a lightly floured surface and assemble the dough in a ball. Cover with wrap and gently press on the dough to flatten it (this will help the pastry to chill more uniformly). Place in the fridge to chill.
Chicken and Mushroom Filling
- Cut the Chicken Thighs in small pieces.Pour the Olive Oil in a large deep pan. Add the cut chicken thighs with the salt and garlic powder (or crushed garlic). Cook over medium heat. When the chicken pieces start to turn white, cover with the chicken stock and leave to simmer for 5 minutes.
- In the meantime, peal and slice the small white mushrooms then add them to the pan.
- In a separate bowl, whisk together the heavy cream, cornstarch and curry powder. Pour over the chicken and mushrooms with the dried thyme flakes. Whisk well and leave to simmer on medium heat for 10 to 15 minutes.
- When the filling starts to thicken, taste and adjust the salt and spices if required. Add the black pepper powder, stir then remove from the heat and leave to cool down for 10 to 15 minutes.
Putting the Chicken and Mushroom Pie together
- Preheat the oven on 350°F.
- Take the shortcrust pastry out of the fridge. Cut it in two pieces, one about ⅔ of the dough and the other about ⅓ of the dough.Lightly flour your work surface and both sides of the dough. Using a rolling pin, roll into a large thin circle. Place in a deep pie pan.
- Optional: sprinkle the thin semolina on the bottom of the pastry dough. This will help to absorb the juices of the filling and avoid for the bottom of the pie to be soaked.
- Pour the Chicken and Mushroom Filling over the Pastry in the pie pan.
- Roll the second piece of pastry dough and place over the pie filling. Gently fold the first pastry dough over the edges of the pastry lid to seal the pie. Use any leftover pastry to decorate your pie if desired. With a sharp knife, cut a small cross in the middle of the pastry to allow for any steam to come out of the pie while it bakes.
- Whisk the Egg and brush it over the pie pastry.Bake for 30 to 35 minutes or until the pastry is golden-brown.Leave to cool down for 10 to 15 minutes before serving.
Video
Notes
- To make without a food processor, either use a pastry cutter or your hands to cut the butter into the flour. Rub the butter and flour between your fingers and palms to get the crumb consistency, then add the cold water and quickly knead until you get a uniform dough.
Nutrition
Photography by Sylvie Gruber
Joyce says
This pie is absolutely delicious ! The only thing I modified is the cornstarch. I added 4 tablespoons because I don’t want any chance of a runny pie.
I also put on the broiler for the last few minutes if it isn’t brown enough. It’s so easy to make.
If you make this pie, you won’t be sorry.
Em Beitel says
Thank you so much for your wonderful comment, Joyce! And for the great advice! We’re so happy to hear that you enjoyed it!
Courtney says
This pie was delicious. The filling was so flavorful! I added some frozen peas and used store bought refrigerated pie crusts. I had no leftovers. I’ll try making my own pastry next time.!
Em Beitel says
Adding peas sounds fantastic! Thanks so much, Courtney! We’re so glad you enjoyed it!