Chicken and Mushroom Pie Recipe

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Chicken and mushroom pie recipe using leftover or boiled chicken is a complete meal that will satisfy all palates, children as well as adults. A creamy filling flavoured with lemon zest.

When to make this chicken pie

This chicken pie is perfect to make on a busy day or if you have guests and don’t have time to cook that day. It can be made ahead and cooked just before it is served.

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.

Because boiled or leftover chicken can be too dry, I mix it with a homemade bechamel sauce. To contrast the buttery taste of the bechamel and the mushrooms, I add some lemon zest.

Pastry for pie

Some chicken pies are made with only the puff pastry on top, while this chicken pie has the pastry on top and on the bottom and uses short pastry instead of puff pastry.

This short pastry remains firm also at the bottom, and the secret is to keep the pastry in the fridge and the filling cold until it is ready to be composed. The butter in the pastry is firm and solid and will keep the pastry from getting mushy.

How to make the pastry for the pie

This is a classic short pastry recipe which I use for any type of recipes, from savoury to sweet. When I make a covered pie I double the dose of ingredients as below:

• 3 cup – 400 gr of flour
• 1 cup – 200 gr of butter at room temperature
• 2 eggs
• 1 pinch of salt
• 4 tbsp of water

The process is very simple:

1. Mix all the ingredients
2. Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies
3. Take 3/4 of the pastry and roll it flat
4. Cover the bottom of a removable base baking tin ( 9 1/2 in – 24 cm) with parchment paper. Butter and flour the edges
5. Lay the base of the pie and pierce it with a fork. Put back in the fridge for another 30 minutes before filling it
6. Once the pie is filled and covered with the second layer of pastry, pierce with a knife and brush with egg wash

If you have a busy day ahead, you can buy the pastry already made and proceed as from step 3

How to make a homemade bechamel

To make the bechamel, also called white roux, you need the following ingredients:

• 2 tbsp of flour
• 2 tbsp of butter
• 1 1/4 cup of milk
• 1 pinch of freshly grated nutmeg
• salt & pepper

Here is how to make it:

1. Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
2. Remove from the heat and gradually add the warm milk making sure no lumps are formed.
3. Put back on the heat and bring to boil stirring constantly.
4. Lower the heat and keep steering, till it reaches the right consistency.
5. Add salt and nutmeg at the end.

If you have never made a bechamel or short pastry at home and you want more guidance you can find more detailed recipes here: homemade bechamel and short pastry.

How to make the filling for the chicken pie

For this filling I use the following ingredients:

• 1 boiled chicken
• 2 leeks
• 11 oz – 300 gr peas
• 11 oz – 300 gr mushrooms
• 1/4 cup of butter
• 1 tbsp olive oil
• 1/2 lemon zest
• salt
• bechamel

How to prepare the filling:

1. Debone the chicken
2. Gently stir fry 2 leeks that have been washed and diced, using 25 gr of butter and 1 tbsp of olive oil.
3. Once the leeks are cooked add the peas and cook for 3 minutes
4. Then add the chicken,
5. Add the mushrooms halved, salt and pepper and cook for few minutes
6. To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.

Making the pie

Once you have all the base ingredients ready you can proceed in making the pie

1. Pour the chicken mix in the pastry, cover with the remaining 1/3 of the dough and seal the edges with your fingers.
2. 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.
3. Cook in a hot oven at 350F – 180 C for 30 minutes.

What can I serve with the Chicken pie

The chicken pie is a complete meal, it has proteins, vegetables and carbs, so its side dish should be something simple that would complement its complex texture. You can either serve it with a green salad simply seasoned with extra virgin olive oil and salt or baked potatoes.

Tips for making the best chicken pie

• As the filling of the chicken pie, you can use any vegetables you like, make sure there is a good balance of texture and juices to complement the dryness of the chicken
• Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
• Do not fill in the pie with a hot filling, let it cool down first
• For more tips on homemade bechamel and short pastry click on the links

More pie ideas

• Beef Pie With Marsala Sauce And Mushrooms
• Chelsea Market Heidi Pie With French Chevre
• Zucchini Mushroom Quiche Recipe
• Caramelized Squash Spinach Bacon Quiche
• Beef Sausage Hand Pie Recipe

More Pie Ideas

Here are more pie recipes:

• Beef Pie With Marsala Sauce
• Zucchini and Mushroom Quiche
• Chelsea Market Heidi Pie
• Caramelized Squash Ricotta Spinach Bacon Quiche

If you are making this Chicken Mushroom Pie, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Chicken and Mushroom Pie Recipe

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. #yourguardianchef #chickenrecipes #chickenfoodrecipes

Prep Time 15 minutes

Cook Time 30 minutes

⏲️Total Time 1 hour 15 minutes

Servings: 6 people

Print Pin Rate

Author: Laura Tobin

Ingredients

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Short pastry

• 3 cup flour
• 1 cup butter at room temperature
• 2 fresh eggs
• 1 pinch salt
• 2 tbsp fresh water

Bechamel

• 2 tbsp flour
• 2 tbsp butter
• 1 1/4 cup milk
• 1 pinch freshly grated nutmeg
• salt & pepper

For the filling

• 1 boiled chicken
• 2 leeks
• 11 oz peas
• 11 oz mushroom
• 1/4 cup butter
• 1 tbsp olive oil
• 1/2 lemon zest
• salt

US CustomaryMetric

Equipment

• KitchenAid Mixer
• Measuring mugs
• Mini Measuring Set
• Silicone Pastry Mat
• Rolling pin
• Cake Pan with Removable Bottom 9 in
• Wooden Turner Set
• All-Clad Fry Pan
• All-clad small pot

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Instructions

Make the short pastry

• Mix all the ingredients for the short pastry
• Roll into a ball and refrigerate for at least 30 minutes so the butter resolidifies

Make the bechamel

• Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
  
• Remove from the heat and gradually add the warm milk making sure no lumps are formed.
• Put back on the heat and bring to boil stirring constantly.
• Lower the heat and keep steering, till it reaches the right consistency.
• Add salt and nutmeg at the end

Make the filling

• Debone the chicken
• Gently stir fry 2 leeks that have been washed and diced, using 25 gr of butter and 1 tbsp of olive oil.
• Once the leeks are cooked add the peas and cook for 3 minutes
•  Then add the chicken,300 gr of mushrooms halved. Add salt and pepper and cook for few minutes
• To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.

Making the pie

• Butter a baking pan and cover the base with parchment paper, making sure the entire surface is well buttered.
• Take the short pastry out of the fridge and keep 1/3 aside to make the top of the pie.
• Roll flat the remaining 2/3 of the pastry.
• Cover a 9 1/2 in – 24 cm baking pan with the pastry making sure the sides are all covered and pierce it everywhere with a fork.
• If the pastry becomes too soft put it back in the fridge to cool for another 30 minutes.
• Pour the chicken mix in the pastry, cover with the remaining 1/3 of the dough and seal the edges with your fingers.
• 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.
• Cook in a hot oven at 350F – 180 C for 30 minutes.

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Notes

• As the filling of the chicken pie, you can use any vegetables you like, make sure there is a good balance of texture and juices to complement the dryness of the chicken
• Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
• Do not fill in the pie with a hot filling, let it cool down first
• For more tips on homemade bechamel and short pastry click on the links

Nutrition

Calories: 1027kcal | Carbohydrates: 65g | Protein: 39g | Fat: 67g | Saturated Fat: 34g | Cholesterol: 266mg | Sodium: 522mg | Potassium: 748mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2530IU | Vitamin C: 28.1mg | Calcium: 131mg | Iron: 6.1mg

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