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Chicken and Mushroom Pie Recipe

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
Course Main Course
Cuisine British
Keyword chicken pie, chicken quiche, chicken tarte
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 1027kcal


Short pastry


For the filling


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.


  • 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


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