Chicken and Mushroom Pie Recipe

Chicken mushrooms Pie

Here is my version of a chicken and mushroom pie with a tasty creamy sauce, a delicious and straightforward supper recipe with a side of new potatoes.

Serves 4


  • 500g chicken
  • 1 garlic clove
  • 250g pickling onions
  • 250g mushrooms
  • 2 tbsp olive oil
  • 2 tbsp seasoned flour
  • 150ml dry white wine
  • 150ml creme fraiche
  • 1 sheet of ready to rolled all-butter puff pastry
  • Flat-leaf parsley
  • Salt and white pepper
  • 1 free-range egg, beaten


  • Preheat the oven to 200C/400F/Gas 6
  • Peel and quarter the onions.
  • Finely slice the garlic.
  • Wash and slice the mushrooms.
  • Add the olive oil to a heavy-based frying pan.
  • Saute the onions and garlic in the oil for a few minutes, then add the mushroom.
  • You can use chicken breast and thigh fillets for this recipe; cut the chicken fillets into 2.5cm pieces.
  • Toss the chicken pieces in seasoned flour.
  • Add the chicken to the pan with a bit of extra oil and leave until the chicken starts to colour.
  • Pour in the white wine, mix in with the flour and juices. Bring slowly to boil and simmer for approximately 15 minutes.
  • Meanwhile, get the pastry ready.
  • Stir in the creme fraiche to the chicken mix, and bring to boil for a few minutes—season with salt and white pepper to taste.
  • Take 4 pie pots and use the pie pot top to cut out the puff pastry pie lids.
  • Divide the chicken filling between the individual pie pots, add the pastry lid, brush with beaten egg wash, place on a baking tray and bake in the oven for 20 minutes or until golden brown.
  • Empty the pie onto a plate, top with the lid and serve with vegetables of choice and new potatoes.


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