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Chicken Mushroom Pie Recipes for Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

chicken-mushroom-pie-recipes-for-dinner

Chicken Mushroom Pie Recipe

Ingredients:

Gluten free

Meat
4: Chicken legs, large
90 g: Ham, cooked

Produce
1: Bay leaf
3: Leeks, large
2 sprigs: Thyme leaves picked

Refrigerated
1: Egg, large free range
1: Egg yolk beaten with, large free range

Condiments
2 tbsp: Wholegrain mustard, gluten-free

Baking & spices
4 tsp: Cornflour, gluten-free
400 g: Gluten-free plain flour plus
1/4 tsp: Peppercorns
1 tsp: Salt
1 tsp: Xanthan gum, gluten-free

Oils & vinegars
2 tbsp: Olive oil

Dairy
2 tbsp: 200 ml creme fraiche reserving
200 g: Butter
2 tbsp: Creme fraiche
50 g: Mature cheddar, grated

  • Instructions:
  • Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
  • Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
  • Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
  • Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
  • Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed.
  • Finely slice the mushrooms and set aside. Transfer the chicken to a plate and shred the meat (discard the carcass). Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
  • Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish. Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal.
  • Bake till golden brown.
chicken-mushroom-pie-recipes-for-dinner

Chicken Mushroom Pie With Peas Recipe

Ingredients:

Meat
750 g: Chicken thighs, boneless skinless

Produce
3 cloves: Garlic
300 g: Mushrooms
1: Onion
1 cup: Peas, frozen
2 sprigs: Thyme, fresh

Refrigerated
1: Egg

Canned goods
1/2 cup: Chicken stock

Condiments
1 tsp: Dijon mustard

Baking & spices
1 tbsp: Plain flour
1: Salt and pepper

Bread & baked goods
1 sheet: Puff pastry, frozen

Dairy
2 tbsp: Butter, unsalted
1/2 cup: Heavy cream

Scroll to Continue

Instructions:

  • Preheat oven to 220°C/430°F.
  • In a large frypan, saute mushrooms with 1 tablespoon of butter on medium-high heat. Once mushrooms have turned golden brown and nutty (after about 7 minutes), add the remaining tablespoon of butter, garlic and onions. Cook for a further minute.
  • Push the vegetables to the rims of the pan to make room for chicken. Add chicken into the pan, season with salt and pepper. Seal and brown the chicken for about 2 minutes, turning once.
  • Add and stir through dijon mustard and flour. Add chicken stock and stir until sauce thickens and there are no flour lumps. Reduce the heat to low. Add fresh thyme leaves (discard the woody stems) and heavy cream. Stir through, taste and adjust for salt and pepper. Turn the heat off, mix in frozen peas.
  • Cover the pie dish with just thawed puff pastry and loosely tuck in the sides. Brush egg wash all over the puff pastry. With a sharp knife, pierce an 'X' in the centre of the pie to allow steam to escape when baking.
  • Bake until golden brown.

Chicken Mushroom Pie With Bacon Recipe

Ingredients:

Meat
4 slices: Bacon
1 1/2 lb: Chicken

Produce
8 oz: Mushrooms
2 tbsp: Thyme, fresh
1 1/4 cup: Yellow onion

Refrigerated
1: Egg

Canned goods
2 cups: Chicken broth

Condiments
1 tsp: Mustard
2 dashes: Worcestershire sauce

Baking & spices
2 tbsp: Flour

Bread & baked goods
1 sheet: Puff pastry, store-bought

Dairy
3 tbsp: Butter
1 tbsp: Heavy cream

Instructions:

  • Preheat oven to 400F (200g). Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Set aside to cool.
  • Roll the pastry out to remove any seams. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully.
  • Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use.
  • Cook bacon until crispy. Remove bacon with a slotted spoon, onto a plated lined with a paper towel.
  • Cook the onions in the bacon fat until tender and fragrant. Then add the thyme and continue to cook for 1-2 minutes. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside.
  • Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. Sautee until golden brown and they release their juices. Add mushrooms to a large bowl. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Allow to simmer.
  • Shred the cooked chicken off the bone into large shredded chunks. Set aside. Add back in the mushrooms and onions, and the chicken. Stir to combine.
  • Bake till golden brown.

Chicken Mushroom Pie Recipe

Ingredients:

Meat
175 g: Bacon lardons
2: Chicken breast, skinless boneless

Produce
2: Carrots, large
2 cloves: Garlic
1: Onion
2 tbsp: Parsley
200 g: Peas, frozen
1: Punnet mushrooms
200 g: Sweet corn, frozen
2 tbsp: Thyme, leaves

Refrigerated
1: Egg

Canned goods
300 ml: Chicken stock

Baking & spices
55 g: Plain flour

Bread & baked goods
1 box: Puff pastry sheet

Dairy
2 tbsp: Butter
300 ml: Milk

Other
null: Optional add ins

Instructions:

  • Preheat the oven to 190ºc
  • Heat some vegetable oil in a large pan and gently pan sear the chicken so that it gets golden on all sides. The chicken should be diced into two-bite sized pieces. Once the chicken is golden on all sides, remove it to a plate.
  • Add the onions, garlic and butter to the pot and make sure the heat is on low. We're looking to gently sweat the onions rather than fry them. As the moisture comes out of the onions, it will start to pull up and loosen all those golden brown bits on the bottom of the pan. Once the onions are a pale golden colour, add in the carrots and mushrooms.
  • Using a sharp paring knife, cut out circles that are slightly larger than your pie dish. If using one large pie dish, just cut one large circle. Beat the egg in a small bowl and brush the edge of your pie dish(es). Place the puff pastry lid on top and press the edge of the pastry onto the edge of the pie dish, making sure that it's all evenly placed down.
  • Use your paring knife to gently cut some vents in the top of the pie. Use a pastry brush to top the puff pastry with the egg wash. Bake in the preheated oven for about 30 minutes, or until the pastry is golden and crispy and the chicken and mushroom pie filling is hot all the way through.

Chicken Mushroom Pie Recipe

Ingredients:

Meat
4: Chicken drumsticks
4: Chicken thighs

Produce
1: Bay leaf
1: Carrot, small
2: Carrots, medium
1: Celery stalk
1: Leek, small

Mushrooms
2: Leeks, medium
1: Onion, small
1 sprig: Thyme

Refrigerated
1: Egg yolk

Canned goods
1 1/4: Litres light chicken stock

Baking & spices
50 g: Plain flour

Bread & baked goods
1 500g block: All-butter puff pastry

Dairy
50 g: Butter
2 tbsp: Single or double cream

Instructions:

  • Roughly chop the onion, leek, celery and carrot. Put the chicken in a wide pan with the vegetables, a level teaspoon of salt and the bay leaf and thyme. Add enough stock just to cover the contents and bring gently to the boil. Skim off any scum, reduce the heat, cover with a lid and poach the chicken for about 30 minutes or until the flesh feels tender when pierced with a knife and the juices run clear. Leave to cool in the stock.
  • When the chicken is cool enough to handle, strain off but reserve the stock (keep this for making the sauce) and discard the vegetables. Remove the skin from the chicken and discard.
  • Add the leeks and, as soon as they come back to the boil, remove all the veg with a slotted spoon and add mushrooms the chicken.
  • Melt the butter in another pan, stir in the flour and cook for a few minutes, stirring constantly, to make a roux. Add a small ladleful of the hot stock, stirring well with a wooden spoon or balloon whisk. Repeat, stirring all the time, until all the stock has been added. Season and stir in the cream, if using. Pour the sauce over the chicken and veg and give it a stir.
  • On a floured surface, roll out the pastry to about ½cm thick, enough to generously cover the pie dish with an overlap. Butter the edge of the dish, cut a strip of pastry 2½cm wide from around the outside of the rolled-out pastry and press firmly round the edge of the dish. Brush with cold water and place the rest of the pastry on top, firming down the edge. Trim away any excess with a sharp knife. Crimp the edge with a fork.
  • Brush the pie with the beaten egg. Bake for 45-50 minutes until golden.
chicken-mushroom-pie-recipes-for-dinner

Chicken Pie With Baby Button Mushrooms Recipe

Ingredients:

Meat
12 oz: Chicken meat from legs and thighs, boneless skinless

Produce
4 oz: Baby button mushrooms
1 tbsp: Flat leaf parsley
2: Leeks, medium
1/2 tsp: Thyme, fresh

Refrigerated
1: Egg

Canned goods
18 oz: Chicken stock, hot

Baking & spices
4 oz: Butter (cubed or an equal mix of butter and lard)
1 tbsp: Flour
2 cups: Plain flour or all-purpose flour
1 Pinch: Salt
1 Dash: Salt and pepper

Oils & vinegars
3 tbsp: Vegetable or olive oil

Dairy
1 tbsp: Butter

Liquids
2 tbsp: Water

Instructions:

  • Place the flour, salt, and butter into a large, clean bowl.
  • Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
  • Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry.
  • Heat the oil in a large skillet or deep frying pan. Add the chicken meat and cook for 5 minutes, stirring occasionally until the chicken is browned all over. Using a slotted spoon, remove the chicken, and set aside on a plate or bowl.
  • Add the finely sliced leek and the baby button mushrooms. Cook for 3 minutes, stirring occasionally until the leeks are softened. Remove the leeks and mushrooms, and set aside with the chicken.
  • Add the butter to the pan and melt over medium heat. Add the flour and stir well to incorporate all the flour into the butter.
  • Using a hand whisk, slowly add the hot chicken stock, whisking all the time until a smooth gravy is created. Cook for 3 minutes, again stirring from time to time.
  • Add the chicken, leeks, and mushrooms into the gravy, then add the parsley and thyme and season generously with salt and black pepper. Cook for a further 2 minutes, then put to one side to cool completely.
  • Using a pastry brush, dampen the edges of the pastry lining with beaten egg, then cover with the pastry lid and crimp the edges to seal. Brush generously with beaten egg.
  • Using a sharp knife, cut a small hole into the center of the lid to allow the steam to escape during cooking and to prevent the pastry from becoming soggy.
  • Bake till golden brown.

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