Chicken and Mushroom Pie (2024)

Published: Mar 10, 2017 · Modified: Apr 29, 2021 by Jacqueline Bellefontaine ·

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This chicken and mushroom pie is quick to make and uses up leftover cooked chicken.

Who doesn't like pie? Well, there must be someone out there who doesn't, but I'm not sure who that is. Seriously, a good pie ishard to beat asa great family meal.

When I said I was going to make a chicken and mushroom pie for the blog, my eldest son was so happy I felt guilty I hadn't made one for such a long time. Funny how a simple dishcan bring such pleasure.

Making a pie seems like too much hard work at times, but it really isn't. When I make pies Ifind myself wondering why don't I make them much more often.

Lets face it, they are delicious! If you follow my step by step method on how to make shortcrust pastry you will have knocked up a batch of pastry in no time. Then it's just a case of making a filling.

Pies taste so good it would be shame not to make them a regular feature on your table.So, do as I say and not as I do, and make them regularly. I will even try to follow my own advice more often!

Chicken and Mushroom Pie

Chicken and mushroom pie is one of the first savoury recipes I made as a child and I still have the 1970s Hamlyn All Colour Cook Book the recipe came from.

AlthoughI have adapted and changed it over the years, I'm still using the same basic method. Looking back at it today I noticed the recipe was actually a Mary Berry recipe. Interestingly itonly used 2oz (no grams in that book) of mushrooms, which seems such a tiny amount now. I'm guessing they were more expensive back then.

The sauce itself is made up of stock and milk, seasoned with salt and pepper. I now cram in a bit more chicken as well as a lot more mushrooms, and I like to add an onion for extra flavour.

The sauce is still pretty simple but I do like to add a good dollop of whole grain mustard. In the summer I sometimes add some chopped fresh tarragon instead of the mustard.

Why not try one of my other savoury pie recipes made easy

Steak, Mushroom and ale pie
Really easy beef and tomato pie
Spinach, Ricotta and Feta pie
Turkey and Chorizo Pot Pie

Step By Step Chicken and Mushroom Pie

Chicken and Mushroom Pie

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This classic deep pie is as popular now as it has always been. Easy to make and a great recipe for using up leftover cooked chicken.

Course Dinner,, Main

Cuisine British

Keyword pie, savoury pie

Skill Level Moderate

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 4 -6 people

Calories 507

Author Jacqueline Bellefontaine

Equipment

deep pie plate

Ingredients

about 350 g cooked chicken
25 g butter
1 onion chopped
150 g button mushrooms sliced
25 g flour
150 ml chicken stock
150 ml milk
2 teaspoon wholegrain mustard
salt and freshly ground black pepper

Pastry:

250 g plain flour
125 g butter
beaten egg to glaze

metric - US cups

Instructions

Melt the butter in a saucepan and add the onion. Cook gently for a few minutes until beginning to soften. Add the mushrooms and cook while stirring occasionally for 2 minutes.
Stir in the flour and cook for 1 minute. Remove from the heat and slowly stir in the stock, followed by the milk. Return to the heat and cook while stirring until the sauce thickens. Stir in the mustard and season to taste. Allow to cool stirring occasionally to prevent a skin forming.
Meanwhile make the pastry (see how to make shortcrust pastry). Allow to rest for 15 minutes.
Preheat the oven to 210℃ (190℃ fan)/425°F /gas mark 7. Divide the pastry into two and roll out each piece into a large circle. Use one piece to line a 20cm/8in deep pie plate.
Stir the cooked chicken into the cooled mushroom sauce and spoon into the centre of the pie.
Moisten the edge of the pastry with water and place the second circle of pastry on top. Trim the edges and press the edges together to seal.
Make a slit in the centre of the pie and use the pastry trimmings to decorate the top. Secure in place with a little beaten egg. Brush the whole of the pastry top with beaten egg and bake for 20 minutes, then reduce the heat to 190℃ (170℃ fan)/375°F /gas mark 5 and cook for a further 20 minutes.

Notes

Nutrition information is approximate and is meant as a guideline only.(It does not include seasoning with salt and pepper.)

Nutrition

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About Jacqueline Bellefontaine

Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

Reader Interactions

Comments

4.93 from 13 votes (3 ratings without comment)

Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.

June
April 25, 2024 at 8:25 pm

My family loved this.
Reply
- Jacqueline Bellefontaine
  
  May 01, 2024 at 4:50 pm
  
  So happy to hear that, thank you for taking the time to comment and rate the recipe. Always appricated.
  Reply
Raine
April 23, 2024 at 12:56 pm

Just lovely! I make roast chicken earch week and like finding new meals to make with leftover chicken. This is lovely. I also made the filling & had with pasta with garlic bread & really delish!! Thank you
Reply
- Jacqueline Bellefontaine
  
  May 01, 2024 at 4:56 pm
  
  What a great idea to serve with pasta. Im so happy you liked the recipe.
  Reply
Rory
February 25, 2024 at 3:05 pm

Hi Jacqueline,
Made this pie today and it was a great success, really tasty, bottom slightly underdone, but that was more down to only having a normal porcelain plate to use, must get a proper enamel pie plate. Thanks again, only slight change I would make would be to use half of mustard amount, but that’s just personal taste.
Reply
- Jacqueline Bellefontaine
  
  March 01, 2024 at 12:54 pm
  
  Hi Rory, Glad you like the pie. Cooking in a metal pie plate really does help avoid a soggy bottom so defiantely worth investing in a enamel pie plate. Interesting you comment re mustard, Did you use a whole grain mustard? Im not a huge fan of mustard myself but i find a wholegrain mustard to be quite mild.
  Reply
Steve
September 14, 2023 at 8:23 am

Very tasty and cooked perfectly following instructions to the letter. Might try a "looser" filling next time using a little less flour in the sauce as it was quite thick. That said, I cannot fault the taste and, more importantly, my wife adored it.
Reply
- Jacqueline Bellefontaine
  
  September 15, 2023 at 2:20 pm
  
  Great news Steve I love hearing a recipe is a great success.
  Reply
Keren Murphy
August 14, 2023 at 6:00 pm

Delicious! Clear and easy to follow. This went down a treat with my family. I don’t usually make a pie with a bottom due to previous pastry issues but the tips section meant that the pastry was cooked perfectly. I added some dried thyme and a little fresh parsley (out of mustard) and it was great. This will be a firm favourite. Thanks.
Reply
- Jacqueline Bellefontaine
  
  August 18, 2023 at 12:21 pm
  See Also
  Lamb Casserole in the Slow Cooker
  
  So happy you like the pie and have had success with a double crust. Hope you continue to enjoy this and more recipes made easy:)
  Reply
Christine
November 01, 2021 at 4:35 pm

Have made this pie on a few occasions always very tasty and wondered if it is possible to freeze this pie before baking.
Reply
- Jacqueline Bellefontaine
  
  November 02, 2021 at 11:46 am
  
  I'm very pleased you like the pie Christine, If you want to freeze the pie then yes it is best done before baking.I would defrost fully before baking.
  Reply
eilleneo
March 18, 2021 at 10:05 pm

I made this pie today and it turned out beautifully. I followed your recipe and found it perfect thanks very much.
Reply
- Jacqueline Bellefontaine
  
  March 19, 2021 at 4:08 pm
  
  Oh how I just love comments like this. So pleased you the recipe turned out so well (cant get better than perfect!) and you liked the recipe this much. Thank you for telling me.
  Reply
michael ayris
November 18, 2020 at 7:00 pm
I made this pie tonight. brilliant recipe. It's my second go at making it. annoyed with myself for forgetting to add 2 teaspoons of whole mustard. but ,still delicious. thank you. ps. the 20 mins and next 20 mins are clearly shown in the instructions
Reply
- Jacqueline Bellefontaine
  
  November 20, 2020 at 12:41 pm
  
  Glad you liked the recipe and rated it so highly. Shame about the mustard but as you say not the end of the world.
  Reply
Jess
November 08, 2020 at 4:49 pm

Thank you - Just made this pie - really good I would probably add a little more liquid / stock next time but turned out really well - I’d add pics but no where to up load them -
Reply
- Jacqueline Bellefontaine
  
  November 09, 2020 at 3:57 pm
  
  So pleased you like it Jess, its one of my favourite pies.
  Reply
- Jacqueline Bellefontaine
  
  November 09, 2020 at 3:59 pm
  
  I would love to see the pictures perhaps you can share them on my facebook page or email them to me jacqui@recipesmadeeasy.co.uk and I will share them on facebook. I need to look in to a way of readers can share their pictures on the site itself. but that may be beyond my technical capabilities!
  Reply
Corinne
October 21, 2020 at 5:51 pm

This is the best pie I've ever made and it gets requested regularly by the (grown up) kids. I always use ready made pastry for convenience but follow everything else to the letter. Love it!
Reply
- Jacqueline Bellefontaine
  
  October 22, 2020 at 2:23 pm
  
  and this is just the best comment I can get. Really pleased that you all enjoy it so much. My grown up kids love it too 🙂
  Reply
Miranda Lipscombe
April 21, 2020 at 8:44 pm

Hi made this pie today. The instructions say to cook for 40 minutes and then turn the heat down but not for how long.

Also how do you stop the bottom going soggy?

Lovely pie but bottom really soggy

Thanks
Miranda
Reply
- Jacqueline Bellefontaine
  
  April 23, 2020 at 12:55 pm
  
  Apolgies for taking a while to get back to you. I'm glad you liked the pie. I'm sorry I'm not sure what went wrong with the recipe it should have read cook at the higher temperature for 20 minutes then 20 minutes at the lower temperature. I've corrected that now.
  
  Glad you liked the pie but I'm perplexed as to why you had such a soggy bottom! I cook the pie at the higher temperature, to begin with precisely to set the pastry quickly and prevent this. Then at the lower temperature so that the pie is in the oven long enough to heat the filling without burning the pastry.
  
  What temperature did you cook the pie at? if it was the lower temperature that could explain why if the higher temperature I'm surprised the pastry didn't overcook
  
  Metal pie plates always give the best results as they heat up quickly, glass or earthenware dishes are slower so this may have been an issue but I still would not expect it to be very soggy.
  
  Only other thought is maybe the filling was too wet but if you followed the recipe that should not have been the case. Hope this helps Jacqui
  Reply
Miranda Gilpin
April 07, 2020 at 7:41 pm
I cooked this tonight and substituted the mushrooms, which I didn't have, for sweet corn. I have never cooked with pastry before, so this was a trial run.
It was truly delicious and will be cooked again. Everyone loved it! Thank you.
Reply
- Jacqueline Bellefontaine
  
  April 08, 2020 at 2:49 pm
  
  I'm so pleased you liked it Miranda and glad you gave making a pastry a go it is always so rewarding when you try a new skill and it works. No looking back now 😉 Sweetcorn is a great alternative to the mushrooms it's a combination I like too. Jacqui x
  Reply
ANN CHAPPELL
January 30, 2019 at 6:56 pm
Doesn't state how many onions
Reply
- Jacqui Bellefontaine
  
  January 30, 2019 at 8:39 pm
  
  It was 1 onion wand i have now updated the recipesThank you for pointing that out, not sure how it has been missed so long.
  Reply
Angela / Only Crumbs Remain
March 12, 2017 at 10:54 am
Ooh we love pie in this house too Jacqui! They're just so comforting aren't they, and not so difficult to make either really. I love that you've made the crust a little more interesting with the plait too, it's very pretty!
Angela x
Reply
- Jacqueline Bellefonatine
  
  March 13, 2017 at 9:21 am
  
  I know what you mean, but once you start they really dont take that long, especially with a lovely quick filling like this. Definitely better than any shop bought pie!
  Reply
Monika Dabrowski
March 10, 2017 at 7:07 pm

Your pie looks so pretty Jacqui, and I love the filling. I agree with you that it's such a great classic dish, timeless and delicious, not likely to disappear from our tables.
Reply
- Jacqueline Bellefonatine
  
  March 13, 2017 at 9:22 am
  
  Thank you Monika. Glad you like it.
  Reply