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Chicken and mushroom pie

Chicken and mushroom pie

This classic chicken and mushroom pie is a comforting family favourite. Tender chicken, smoky bacon, and earthy chestnut mushrooms mingle in a creamy, rich sauce, all encased in crisp, golden shortcrust pastry. Perfect for cosy dinners, it’s hearty, satisfying, and full of flavour.

Prep:30–60 mins
Cook:30–60 mins
Serves:Serves 4–6
Dietary:Nut-free, Pregnancy-friendly
Jemery LeeBy Jeremy Lee
From Saturday Kitchen Recipes


nutri-score cThis chicken and mushroom pie provides protein from chicken and balanced carbs and fats from pastry and creamy sauce. It’s satisfying, hearty, and packed with flavour.

Approx per serving: 560 kcal | Fat: 35g | Carbs: 40g | Protein: 32g

Equipment

Ingredients

For the shortcrust pastry

  • 200g plain flour, plus extra for dusting
  • salt, to taste
  • 40g lard, cold, cubed
  • 55g unsalted butter, cold, cubed
  • 1–2 tbsp ice-cold water
  • 1 egg, beaten, for glazing

For the filling

  • 3 chicken thighs, boneless, skin removed, chopped
  • 1 chicken breast, boneless, skin removed, chopped
  • 100g bacon or pancetta lardons
  • 1 onion, thinly sliced
  • 250g chestnut mushrooms, quartered
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp plain flour
  • 100ml chicken, mushroom or vegetable stock
  • 2 tsp mushroom ketchup, Worcestershire sauce or soy sauce
  • 4 tbsp crème fraîche
  • salt and freshly ground black pepper
  • creamy mashed potatoes, to serve
  • fresh seasonal greens, to serve

Customise

  • Replace chicken with turkey for a festive variation.
  • Use smoked mushrooms for a richer umami flavour.
  • Swap pancetta for streaky bacon for easier sourcing.
  • Use ready-rolled shortcrust pastry for speed.

Method

  1. Prepare the pastry (30–60 mins): Sift flour and salt into a large bowl. Rub in lard and butter until it resembles fine breadcrumbs. Add ice-cold water to bring it together, knead lightly, shape into a ball, wrap and chill for at least 30 minutes.
  2. Prep the filling (10 mins): Mix chicken, bacon, onion, mushrooms and parsley in a large bowl. Season well with salt and pepper.
  3. Create the sauce (5 mins): Whisk flour, stock, mushroom ketchup and crème fraîche together until smooth. Pour over the filling in the pie dish; the mushrooms will release liquid during cooking.
  4. Roll out pastry (5 mins): Remove pastry from fridge, let sit 5 minutes. Roll out to a size slightly larger than the pie dish. Cut a strip to fit around the lip and attach with beaten egg. Cover top, cut a cross over pie funnel, press edges to seal, crimp or scallop, then brush with remaining egg mixture.
  5. Bake (50–60 mins): Preheat oven to 190C/170C Fan/Gas 5. Place pie on a tray, bake 25 minutes. Reduce to 150C/130C Fan/Gas 2 and bake another 25–30 minutes until golden and filling is cooked through.
  6. Serve: Enjoy with creamy mashed potatoes and seasonal greens.

 

Tip for food processor pastry: Process flour, lard, butter until breadcrumbs. Add ice-cold water in pulses until dough forms. Knead lightly and chill before using.

What can you serve with this

  1. Mashed potatoes – Smooth and creamy, complementing the rich pie filling.
  2. Steamed greens – Add freshness and balance the richness.
  3. Gravy – Enhances the creamy chicken and mushroom sauce.
  4. Pickles or chutney – Offer a tangy contrast to the pie.

FAQs

  • Can I make the pastry ahead? Yes, it can be chilled for up to 24 hours before rolling.
  • Can I use ready-rolled pastry? Absolutely, just follow the topping instructions.
  • How do I know the filling is cooked? Chicken should be fully opaque and juices run clear.
  • Can I freeze the pie? Yes, assemble and freeze before baking. Bake from frozen, adding 10–15 minutes to cooking time.

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