Chicken and Mushroom Pie Recipe

Chicken and mushroom pie recipe is a complete meal that will satisfy all palates, children as well as adults.

Chicken and Mushroom Pie Recipe

It can be made ahead and cooked just before it is served.

To contrast the buttery taste of the bechamel and the mushrooms, I add some lemon zest.

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I usually make this pie when I boil a chicken to make a batch of chicken stock to freeze.

If you are not planning to boil any chicken (why wouldn't you anyway?) you can make it with any chicken leftover or a roasted chicken.

 

Reviving a Boiled Chicken

If you are interested in the recipes for the homemade bechamel and short pastry you can click on the links.

I use these same recipes every time a bechamel or short pastry is required.

You can find the same tin with the removable base here on Amazon (affiliate link)

For more information on what I use for baking and why you can check out my favourite baking tools and utensils

 

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

5 from 5 votes
Chicken and Mushroom Pie Recipe top
Chicken and Mushroom Pie Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 
Chicken and mushroom pie recipe is a complete meal that will satisfy all palates. It can be made ahead and cooked just before it is served.
Course: Main Course
Cuisine: British
Servings: 6 people
Calories: 405 kcal
Ingredients
  • 300 ml béchamel
  • 300 gr short pastry (from recipe above)
  • 2 leeks
  • 300 gr mushroom
  • 1 boiled chicken
  • 30 gr butter
  • 1 tbsp olive oil
  • 1/2 lemon zest
  • salt
Instructions
  1. Make a shot pastry as from the recipe above and keep it in the fridge
    Short Pastry into the tin
  2. Make a Béchamel sauce

    Homemade Béchamel White Roux
  3. Debone the chicken

    boiled chicken deboned
  4. Gently stir fry 2 leeks that have been washed and diced, using 25 gr of butter and 1 tbsp of olive oil.
    stir fry the leeks
  5. Once the leeks are cooked add the peas and cook for 3 minutes

  6.  Then add the chicken,300 gr of mushrooms halved. Add salt and pepper and cook for few minutes

  7.  To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.

  8. Butter a baking pan and cover the base with parchment paper, making sure the entire surface is well buttered.
  9. Take the short pastry out of the fridge and keep 1/3 aside to make the top of the pie.
  10. Roll flat the remaining 2/3 of the pastry.
  11. Cover the pan with the pastry making sure the sides are all covered and pierce it everywhere with a fork.
    Short Pastry into the tin
  12. If the pastry becomes too soft put it back in the fridge to cool for another 30 minutes.
  13. Pour the chicken mix in the pastry, cover with the remaining 1/3 of the dough and seal the edges with your fingers.
    Pour the chicken mix in the pastry
  14. Make a hole in the centre so that the steam can escape and, if you have some pastry leftover, you can make some additional decoration on top.
  15. Cook in a hot oven at 180 C for 30 minutes.
    Cook for 35 minutes
Recipe Notes

Calories 405 calories per serving Fat 29 gr per serving Carbohydrates 34 gr per serving Cholesterol 180 mg Proteins 27 gr per serving Sugar 6 gr per serving Sodium 698 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

Chicken and mushroom pie recipe is a complete meal that will satisfy all palates. It can be made ahead and cooked just before it is served.

  10 comments for “Chicken and Mushroom Pie Recipe

  1. 14th November 2017 at 4:49 pm

    Pot pies always take me back to my childhood. This looks so amazing and comforting.

    • Laura
      14th November 2017 at 5:33 pm

      Thank you, I love to make it on a cold day

  2. 14th November 2017 at 5:03 pm

    Comfort food at it’s finest! Definitely going to give this a go to warm the soul in these cooler months!

    • Laura
      14th November 2017 at 5:34 pm

      Thanks, it is the perfect time of the year

  3. 14th November 2017 at 5:28 pm

    This looks absolutely creamy and delicious. I had no idea to make these types of savory pies you could use a spring form pan! I always wondered how to make these tall looking pies filled with deliciousness!

    • Laura
      14th November 2017 at 5:35 pm

      Yes, I love tall ones

  4. 14th November 2017 at 5:45 pm

    This would be incredible for the holidays

    • Laura
      15th November 2017 at 6:41 am

      Yes, you can prepare it in advance

  5. 14th November 2017 at 7:49 pm

    Such simple ingredients. I love béchamel – thanks for the great recipe!

    • Laura
      15th November 2017 at 6:40 am

      That is just one of the ingredients, I am sure you will like also the rest

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