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
- 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.
- 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.
- 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.
- 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.
- 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
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- 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.
- 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.
- 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
- 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.
- 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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