This free Creamy Chicken & Mushroom Pie is perfect for a cold winters night. This comforting, creamy chicken & mushroom pie uses ready-made puff pastry for a quick and easy meal to make. 


750g chicken breast fillets
25g butter
1 tsp crushed garlic
1 small onion, finely chopped
200g button mushrooms, thickly sliced
2 – 3 carrots, peeled and diced
1 tbsp flour
125ml milk
125ml chicken stock
150ml double thick cream
3 tbsp fresh chives, chopped
500g pack of butter puff pastry (brush ordinary puff with a little butter if you cannot find butter puff pastry)
1 egg, beaten

  • Slice the chicken fillets into strips or cut then into bite size cubes. 
  • In a large pan heat the butter and fry the garlic and onions for a few minutes until softened.
  • Lower your heat and add the slices/cubes of chicken and the diced carrot and gently simmer until just done. Be careful not to over cook the chicken, as it will become dry.
  • Add the mushrooms and cook over a low heat for a few minutes.
  • Stir in the flour, gradually add the milk and chicken stock. 
  • Add the cream and simmer until the sauce thickens. 
  • Stir in the chives and season with salt or some nice chicken spice.
  • Roll out the pastry as thinly as possible.
  • Grease a large pie dish and line the pie dish with the pastry keeping enough pastry to cover the pie and make a pretty design on the top of the pie.
  • Pour the chicken & mushroom mixture into the pie dish cover with the pie with pastry, trim off excess pastry, press down and crimp the edges with a fork.
  • Make a few pretty shapes with the left over pastry and decorate the pie.
  • Brush the pie and the rims with beaten egg.
  • Cut a couple of slits in the pastry to let the steam out.
  • Bake in a preheated oven at 220°C for about 20 minutes, until the pastry is crisp and golden brown.
  • Serve roasted vegetables or a tossed salad.
Serves 4 - 6


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