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creamy chicken and mushroom pies

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Written By Hayyat

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These Creamy Chicken and Mushroom Pies are a comforting, savory dish that brings together tender chicken, earthy mushrooms, and a rich, creamy sauce—all wrapped in a buttery, flaky pastry. Whether you’re preparing them for a weeknight dinner, a family meal, or a special occasion, these pies will be a crowd-pleaser. With their creamy filling and golden crust, they are the perfect combination of flavor and texture.

Here’s how to make these delicious, creamy chicken and mushroom pies from scratch.


Ingredients:

For the Filling:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
  • 1 cup (150g) mushrooms, sliced (button, cremini, or a mix)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
  • 1/2 cup (120ml) chicken stock or broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1 tablespoon Dijon mustard (optional, for extra flavor)
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

For the Pastry:

  • 1 package puff pastry (store-bought or homemade)
  • 1 egg (for egg wash)

Instructions:

Step 1: Prepare the Filling

  1. Cook the Chicken:
    • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
    • Add the diced chicken to the pan and cook for 5-7 minutes until browned on all sides. Remove the chicken from the skillet and set aside.
  2. Sauté the Onion and Garlic:
    • In the same pan, add the remaining 1 tablespoon of butter. Once melted, add the chopped onion and cook for 3-4 minutes until softened and translucent.
    • Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Cook the Mushrooms:
    • Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and browned.
  4. Create the Creamy Sauce:
    • Pour in the chicken stock and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
    • Stir in the heavy cream, milk, Dijon mustard (if using), and thyme. Season with salt and pepper to taste. Let the sauce simmer gently for 5 minutes until it thickens slightly.
  5. Combine Chicken and Sauce:
    • Return the cooked chicken to the skillet and stir to combine with the creamy mushroom sauce. Cook for another 5-7 minutes, allowing the chicken to fully cook through and the sauce to thicken to a creamy consistency.
    • Taste and adjust seasoning as necessary.
    • Remove the skillet from heat and allow the filling to cool slightly while you prepare the pastry.

Step 2: Prepare the Pastry

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Puff Pastry:
    • Roll out the puff pastry on a lightly floured surface. You’ll need enough pastry to line the base of your pie dishes and cover the tops.
    • Cut the pastry into squares or circles, depending on the size of your pie dishes or individual pie tins. For individual pies, you can use small ramekins or pie dishes.
  3. Fill the Pie Dishes:
    • Spoon the chicken and mushroom filling into the prepared pie dishes. Fill each dish generously, leaving a small gap at the top for the pastry lid.
    • If you want to make one large pie, simply use a larger pie dish.
  4. Top with Pastry:
    • Place the puff pastry over the filled pie dishes. Use your fingers to press the edges down around the rim to seal the pie. You can also use a fork to crimp the edges for a more decorative look.
    • If you’re making individual pies, cut small slits in the top of the pastry to allow steam to escape during baking.
    • Brush the tops of the pies with a beaten egg to create a golden, glossy finish.

Step 3: Bake the Pies

  1. Bake in the Oven:
    • Place the pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
    • If you’re baking one large pie, it may take a bit longer, around 30-35 minutes.
  2. Cool Slightly:
    • Once the pies are done baking, remove them from the oven and let them cool for 5-10 minutes before serving. This will allow the filling to set and make them easier to serve.

Step 4: Serve and Enjoy

  • Garnish the pies with freshly chopped parsley for a pop of color, if desired.
  • Serve with a side salad or some steamed vegetables for a complete meal.

Tips and Variations:

  • Chicken: You can use boneless, skinless chicken breasts or thighs for the filling. If you prefer, rotisserie chicken can be used for a quicker alternative.
  • Mushrooms: Use any type of mushrooms you prefer. A mix of wild mushrooms like shiitake, portobello, and cremini will add depth of flavor, but button mushrooms are more affordable and still delicious.
  • Pastry: If you don’t have puff pastry, you can substitute with shortcrust pastry, but puff pastry gives the pies their signature flaky texture.
  • Make Ahead: These pies can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. Alternatively, you can freeze them unbaked for up to a month. Bake directly from frozen, adding 10-15 minutes to the cooking time.
  • Vegetarian Version: Replace the chicken with tofu or a mix of vegetables like peas, carrots, and parsnips for a hearty vegetarian pie.

Why You’ll Love These Creamy Chicken and Mushroom Pies:

These Creamy Chicken and Mushroom Pies are the epitome of comfort food. They combine tender chicken, earthy mushrooms, and a rich, creamy sauce all wrapped in buttery, flaky puff pastry. The contrast between the crispy pastry and the creamy filling makes each bite a delight. They are versatile, easy to make, and perfect for meal prep or entertaining. Whether served as a weeknight dinner or a holiday treat, these pies are sure to satisfy everyone’s cravings. Enjoy!

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