Chicken and Mushroom Pie

Tender chicken and chestnut mushrooms in a creamy sauce beneath a crisp shortcrust and puff lid.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h
Total: 1 hour 30 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 8 boneless chicken thighs, cut into chunks
  • 2 tbsp vegetable oil
  • 25g butter
  • 1 large onion, finely chopped
  • 250g chestnut mushrooms, quartered
  • 2 cloves garlic, crushed
  • 30g plain flour
  • 300ml chicken stock
  • 150ml double cream
  • 2 tsp wholegrain mustard
  • 2 tbsp chopped fresh parsley
  • 320g ready-rolled puff pastry
  • 1 egg, beaten
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large frying pan and brown the chicken in batches for 5 minutes. Set aside.

  2. Melt the butter in the same pan. Cook the onion for 5 minutes, then add the mushrooms and cook for a further 6 minutes until golden. Add the garlic for 1 minute.

  3. Stir in the flour and cook for 1 minute. Gradually add the stock, stirring until smooth, then add the cream and mustard.

  4. Return the chicken, simmer for 15 minutes until the sauce is thick and the chicken is cooked through. Stir in the parsley and season well. Cool completely.

  5. Preheat the oven to 200°C (180°C fan). Spoon the filling into a 1.5 litre pie dish.

  6. Top with the pastry, trim, crimp the edges and cut a steam hole. Brush with egg.

  7. Bake for 30 minutes until golden and piping hot. Serve with peas and mash.