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