Chicken and Mushroom Pie Recipe

Chicken and Mushroom Pie is an all-time classic pie; this one takes the pot pie approach using shop-bought puff pastry for a quick and simple midweek dinner

Course Main Course

Cuisine British

Keyword chicken and mushroom pie, chicken pie, chicken pot pie, Creamy chicken and mushroom pie

Prep Time 10

Cook Time 30

Total Time 40

Servings Pies

Calories 712kcal

Author Brian Jones

Ingredients

250 g Skinless Chicken Thighs 9oz
1 Medium Echalion or Banana Shallot 50g
1 Garlic Clove
50 g Spinach 2 Cups
1 teaspoon Cooking Oil
125 g Mushrooms 1¼ Cups
¼-½ teaspoon Salt
⅛ teaspoon Black Pepper
¼ teaspoon Dried Thyme
175 ml Double Cream ¾ Cup
1 tablespoon Grainy Mustard
1 Sheet Puff Pastry
1 Egg (for an egg wash)

Instructions

Finely dice the shallot and garlic, then slice the mushrooms.
Cut the chicken thighs into 1-1.5cm (½") chunks.
Heat the cooking oil in a frying pan over a medium heat and fry off the shallot for 2 minutes.
Add the garlic and cook for a further 30 seconds.
Turn up the heat a little and fry off the mushrooms for 3-4 minutes.
Add in the chicken and repeat the frying process for 3-4 minutes, and season with salt and pepper.
Throw in the spinach and thyme, then add a lid until wilted, which should take no more than a couple of minutes.
Remove from the heat and stir in the sour cream and grainy mustard, then transfer to your pie dishes.
Run a little beaten egg around the edge of your pie dish and then place over a piece of puff pastry larger than your dish.
Trim with a sharp knife and use a pastry brush to brush the top with some beaten egg and place in the oven at 200°C or 400°F for 20-25 minutes.

Notes

This recipe makes two individual pies each pie dish holds 250ml of water as a guide.

Nutrition