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This chicken and mushroom pie is a true crowd-pleaser. Buttery puff pastry with a super creamy filling flavoured with thyme and garlic and a little mustard for a warming undertone. It’s also easily scalable so you can make it for an intimate night in or a group!
What’s in it?
You’ll need a few straightforward ingredients to make this pie. The main ingredients are: (jump to the printable recipe card for a full list with weights and measurements).
- Chicken breasts, skinless and boneless – cut into bite-sized pieces
- Garlic – finely chopped
- Brown or white onion – diced
- Chestnut or button mushrooms, sliced
- Plain / all purpose flour
- Single or whipping cream
- Wholegrain mustard
- Puff pastry sheets (you can use ready made or homemade)
- Casserole or pie dish – around 1l in capacity for 4 portions (the default recipe below). This set of 4 baking dishes are great to make sure you always have the right set on hand. Or if you want to remove the pie from the dish after making it check out these 3 pie dishes with removable bases (the middle-sized one is perfect for this recipe and the one I used in the pictures)
- Baking beans (you’ll need these for blind baking, or you can also use raw rice. These baking beans from Amazon work great!
How to make it
Although there are a few steps to make this recipe, it’s pretty easy to pull together:
- Pre-heat the oven to 200C/400F.
- Lightly fry the chicken in a pan/skillet until browned all over.
- Add the onion and cook for a further 4-5 minutes until softened. Add the garlic and cook for a further mintue.
- Stir the flour into the pan and cook for around 30 seconds before pouring in the cream and sprinkling in the thyme. Allow to bubble gently for a few minutes until thickened.
- Remove the pan from the heat and add the peas and mustard. Set aside to cool.
- Line the inside of the pie dish with the pastry and prick several times on the bottom with a fork.
- Add some baking paper over the pastry and then pour in the baking beans or some raw rice.
- Bake in the oven for 15 minutes and then trim the edges of the pastry so it is only around 1cm longer than the edges of the dish.
- Spoon the pie mixture into the dish and then brush the top edge of the pastry with beaten egg. Add another layer of pastry over the top of the pie and press around the edges to seal. Trim any excess pastry which is overhanging away. Brush the top of the pie with egg and then make a hole in the middle with a knife.
- Bake in the oven for 25-30 minutes until golden brown.
For more detailed instructions with recipe tips jump to the printable recipe card.
Can I make it in advance?
You can make this chicken and mushroom pie in advance, but the pastry won’t be as crisp as if you make it from scratch as the process of cooling or freezing and reheating will affect the texture. If you do have leftovers you can store them in the fridge for up to 3 days or the freezer for up to a month before thawing fully. Always reheat in the oven to help the pastry crisp up.
If you want to do advance prep then, for best results, make the filling in advance and store it in the fridge. Follow the steps to blind bake the pastry and assemble the pie before you want to serve.
Do I need to blind bake the puff pastry?
There is a lot of conflicting information about whether you should blind bake puff pastry and how you should do it. Puff pastry is no exception to the fact that if you are using a creamy filling, the bottom of the pie will become soggy if not pre-baked, therefore I never miss this step. I also still use weights when blind baking puff pastry to stop the bottom from ballooning up.
If you are new to blind baking then it’s very easy. You are simply baking the pastry lining the pie dish before filling it so that the creamy insides don’t make the base of the pie limp and floppy. The basic steps are:
- Line the pie dish with pastry and carefully press it in around the sides so the pastry is flush with the edges.
- Prick the bottom of the pastry all over with a fork.
- Line the pie dish with some baking paper and then fill it with baking beans – these are small ceramic weights which will stop the pastry from ballooning up when you bake it without the filling. You can alternatively use raw rice for this – you won’t be able to cook with it after but you can keep the rice in a jar to reuse next time you come to blind bake.
- Bake the base of the pie in the oven for 15 minutes until lightly golden and then remove the baking paper and baking beans and assemble the rest of the pie.
Can I use another type of pastry?
Shortcrust pastry works great for this recipe too. While puff pastry is more buttery and flaky, shortcrust can be easier to work with and is sturdier so can be a better option if you want to remove the pie from the dish after baking. If you use shortcrust pastry then you can also buy this readymade from the supermarket or you can make it at home yourself (you can find out how in this Homity pie recipe). It is very simple and easy (which unfortunately can’t be said of making homemade puff pastry!)
Looking for more great pie recipes? Try:
- Chicken and bacon pie
- Cheese and potato pie
- Keto cottage pie
- Fish pie with egg
- Individual chicken pot pie
- Shepherd’s pie
Products that work well for this recipe:
Set of 3 pie dishes with removable bases
2 in 1 Garlic Press
Ceramic Baking Beans
With an irresistibly creamy filling, lightly flavoured with garlic, thyme and mustard, this chicken and mushroom pie is the perfect comforting meal!
The default recipe serves 2.
- 1 tbsp olive oil
- 4 small skinless chicken breasts (around 120g / 4.2oz each)
- 4 cloves garlic, finely chopped
- 1 large brown or white onion, diced
- 400g / 14oz mushrooms, sliced
- 4 tbsp plain/all-purpose flour, plus extra for rolling the pastry
- 120ml / 1/2 cup whipping or single cream
- 2 tbsp fresh thyme leaves, stripped from the stems
- 1 tbsp wholegrain mustard (see note 1)
- 400g / 1.3lb puff pastry sheets (see note 2)
- 1 egg, beaten
- 1 baking dish – for 4 portions you’ll need one around 1l in capacity, or a round dish around 22cm / 8.5 inches in diameter. Check out this set of 4 rectangular baking dishes (the second to smallest one is a perfect size) or these round fluted dishes with removable bases.
- baking/parchment paper
- baking beans – these beans from amazon work great! (see note 3)
- pastry brush
- Preheat the oven to 200C/400F
- In a large frying pan/skillet heat the oil over medium-high heat. Add the chicken to the pan and then cook until browned on all sides.
- Tip the onions into the pan and cook for a further 4-5 minutes until softened.
- Add the garlic to the pan and cook for a further minute then add the flour and stir everything together for around 30 seconds until the flour is lightly coloured.
- Pour the cream into the pan, add the thyme and reduce the heat. Let it lightly bubble for a couple of minutes until thickened.
- Remove the pan from the heat and stir in the peas and mustard (see note 4)
- Next, blind bake the pastry. Lightly roll out the pastry sheets on a floured work surface until it is a little larger than your pie dish and then prick it all over the bottom with a fork. Carefully roll it onto the rolling pin and unroll it over the dish. Gently press around the inside edges to line it up with the pan.
- Add some baking paper over the pastry in the dish and then tip in some baking beans (see note 3). Place in the oven for 15 minutes and then remove the baking beans and baking paper from the pie. Trim the edge of the pastry so it is only around 1-2cm longer than the edge of the dish.
- Spoon the chicken and mushroom mixture into the pie dish. Brush the edges of the pastry with the beaten egg and place another layer of pastry on the top, pressing it around the edges to seal. Brush the top of the pie with more beaten egg and prick in the middle with a knife to add an air hole.
- Bake the pie in the oven for 25-30 minutes until golden on top.
- If you aren’t a fan of mustard you can leave this out.
- You can also use uncooked rice to weigh down the pastry in the pie dish. You won’t be able to cook it after but you can keep it in a jar and reuse it again for future blind-baking.
- Shortcrust pastry can be used instead of puff. The pie will be ‘sturdier’ but the crust won’t be as flaky and buttery.
- Let the filling cool before you add it to the pie as otherwise it will start to melt the butter in the puff pastry before you put it in the oven, which will stop it from puffing up as well.
- While you can freeze the pie after baking, if you want to make this in advance then it’s best to make and chill or freeze the filling and then assemble the pie with the pastry when you are ready to eat it. The pasty will lose some of its texture after thawing and reheating. If you do reheat the cooked pie then do it in the oven to help the pastry crisp up again.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Bake
- Cuisine: British
- Serving Size: 1
- Calories: 790
- Fat: 42g
- Carbohydrates: 60g
- Protein: 45g
Keywords: pie, chicken, mushroom, creamy, comforting, indulgent, pastry, dinner, easy