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Chicken and mushroom pie recipe is a complete meal that will satisfy all palates, children as well as adults.
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.
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.
If you are interested in the recipes for the homemade bechamel and short pastry you can click on the links.
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 Time15 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 6 people
Calories: 546kcal
Ingredients
- 1 1/4 cup béchamel
- 11 oz short pastry (from recipe above)
- 2 leeks
- 11 oz mushroom
- 1 boiled chicken
- 1/4 cup butter
- 1 tbsp olive oil
- 1/2 lemon zest
- salt
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Instructions
- Make a shot pastry as from the recipe above and keep it in the fridge
- Make a Béchamel sauce
- 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.
- 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 the 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 180 C for 30 minutes.
Nutrition
Nutrition Facts
Chicken and Mushroom Pie Recipe
Amount Per Serving
Calories 546
Calories from Fat 288
% Daily Value*
Total Fat 32g
49%
Saturated Fat 11g
55%
Cholesterol 115mg
38%
Sodium 416mg
17%
Potassium 497mg
14%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
8%
Sugars 2g
Protein 29g
58%
Vitamin A
18.2%
Vitamin C
8.9%
Calcium
3.9%
Iron
20.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Pot pies always take me back to my childhood. This looks so amazing and comforting.
Thank you, I love to make it on a cold day
Comfort food at it’s finest! Definitely going to give this a go to warm the soul in these cooler months!
Thanks, it is the perfect time of the year
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!
Yes, I love tall ones
This would be incredible for the holidays
Yes, you can prepare it in advance
Such simple ingredients. I love béchamel – thanks for the great recipe!
That is just one of the ingredients, I am sure you will like also the rest