This comforting chicken and mushroom pie, topped with buttery, golden puff pastry, is the ultimate cosy meal. Rich, creamy, and full of flavour, it’s the kind of hearty comfort food that warms you from the inside out and never fails to impress.
While this recipe takes a little more time to prepare, the result is more than worth the effort. This chicken and mushroom pie are both comforting and indulgent – the perfect dish for slow evenings, family dinners, or whenever you’re craving something truly satisfying.
Don’t let the extra steps put you off, once broken-down step by step, the recipe is surprisingly approachable and well worth taking your time over.
Before you begin, I highly recommend reading the recipe all the way through. You’ll find plenty of helpful tips at the end to make the process easier and the final dish even more delicious.
Ingredients:
650 gram chicken thighs, clean and cubed.
2 large brown onion, chopped roughly.
3 large mushroom, cubed.
2 medium potatoes, chopped.
1 tbsp olive oil.
20 gram unsalted butter.
20 gram all purpose flour.
½ cup whole milk.
1 cup chicken broth.
½ tsp nutmeg.
½ tbsp fresh, finally chopped thyme.
¼ cup dry white wine.
1 tsp honey.
Salt & pepper to taste.
Method:
Preheat your oven to 220℃ \ 200℃ fan \ 425 ℉ \ Gas 7
Heat half a tablespoon of olive oil in a large frying pan over medium heat.
Add the chicken cubes and cook for 3–5 minutes, stirring occasionally, until lightly golden and almost cooked through. Season with salt and pepper to taste, then remove from the pan and set aside.
To the same pan add the other half tbsp of oil and the potatoes, onion and mushrooms, season with salt & pepper to taste and fry for about 5 minutes.
When the potatoes soften remove and add to the chicken.
Lower the heat and add the butter and flour to the pan, stirring well until the flour is fully incorporated and a smooth paste forms. Cook gently for another couple of minutes, stirring continuously, to cook out the raw flour taste from the roux.
Slowly pour in the milk, stirring constantly to prevent any lumps from forming. Once fully combined, add the wine and chicken stock. Season with thyme, nutmeg, honey, salt, and pepper, then continue stirring until the sauce is smooth, creamy, and well combined.
Add the cooked chicken and vegetables back into the pan with the sauce and gently stir to combine. Bring the mixture to a gentle boil.
Reduce the heat and allow the filling to simmer for 15–18 minutes, stirring occasionally, until the sauce has thickened and slightly reduced.
Set the mixture aside to cool completely, preferably overnight.
Using the filling while it’s still hot can cause the pastry to soften and become soggy instead of crisp and flaky once baked.
Lightly grease a 25×25 cm baking dish and spoon in the cooled filling. Cover with a sheet of pastry slightly larger than the dish, pressing the edges gently to seal.
Cut a small cross in the centre of the pastry to allow steam to escape while baking.
Brush the pastry with a mixture of 1 beaten egg and 1 tablespoon of cold water.
Bake in a preheated oven for 25–30 minutes, or until the pastry is beautifully golden, crisp, and flaky.
Tips:
I used chicken thighs as I find them to be much more succulent, however this dish works great with the much slimmer chicken breast as well. Just mind cooking it couple minutes less to keep it moist.
For vegetables chopping recommendations, see ‘How to Chop Vegetables Like a Pro‘
Salt & Pepper – Since this recipe includes both chicken and root vegetables, I recommend seasoning lightly with salt and pepper at every stage of cooking, then tasting and adjusting as needed before moving on.
This will form layering of seasoning throughout the recipe, which will help build deeper, richer flavours and create a much more balanced and delicious final dish.
When frying the chicken, remove it from the heat just before it’s fully cooked, as it will continue cooking in the oven. Overcooking it at this stage can cause it to dry up, especially when using chicken breast.
When chopping the thyme avoid the stumpy sprigs, those will leave a hard bite in your dish and focus on the leaves and soft sprigs.
Using a hand whisk when making the roux makes it much easier to incorporate all the ingredients smoothly and helps prevent lumps from forming. Once the sauce is combined, you can switch to a wooden spoon when adding the seasoning.
For a smooth, lump-free sauce, see my guide on “How to Make the Perfect Roux”.
Enjoy!
Chicken & Mushroom Pot Pie
Ingredients
Ingredients:
- 650 gram chicken thighs clean and cubed
- 2 large brown onion roughly chopped
- 3 large mushroom cubed
- 2 medium potatoes roughly chopped
- 1 tbsp olive oil
- 20 gram unsalted butter
- 20 gram all purpose flour
- ½ cup whole milk
- 1 cup chicken broth
- ½ tsp nutmeg
- ½ tbsp thyme fresh, finally chopped
- ¼ cup dry white wine
- 1 tbsp honey
- Salt & pepper to taste
Instructions
- Preheat your oven to 220℃ 200℃ fan 425 ℉ Gas 7
- Heat half a tablespoon of olive oil in a large frying pan over medium heat.
- Add the chicken cubes and cook for 3–5 minutes, stirring occasionally, until lightly golden and almost cooked through. Season with salt and pepper to taste, then remove from the pan and set aside.
- To the same pan add the other half tbsp of oil and the potatoes, onion and mushrooms, season with salt & pepper to taste and fry for about 5 minutes.
- When the potatoes soften remove and add to the chicken.
- Lower the heat and add the butter and flour to the pan, stirring well until the flour is fully incorporated and a smooth paste forms. Cook gently for another couple of minutes, stirring continuously, to cook out the raw flour taste from the roux.
- Slowly pour in the milk, stirring constantly to prevent any lumps from forming. Once fully combined, add the wine and chicken stock. Season with thyme, nutmeg, honey, salt, and pepper, then continue stirring until the sauce is smooth, creamy, and well combined.
- Add the cooked chicken and vegetables back into the pan with the sauce and gently stir to combine. Bring the mixture to a gentle boil.
- Reduce the heat and allow the filling to simmer for 15–18 minutes, stirring occasionally, until the sauce has thickened and slightly reduced.
- Set the mixture aside to cool completely, preferably overnight.
- Using the filling while it’s still hot can cause the pastry to soften and become soggy instead of crisp and flaky once baked.
- Lightly grease a 25×25 cm baking dish and spoon in the cooled filling. Cover with a sheet of pastry slightly larger than the dish, pressing the edges gently to seal.
- Cut a small cross in the centre of the pastry to allow steam to escape while baking.
- Brush the pastry with a mixture of 1 beaten egg and 1 tablespoon of cold water.
- Bake in a preheated oven for 25–30 minutes, or until the pastry is beautifully golden, crisp, and flaky.
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