Chicken Mushroom Pie Recipe
This creamy Chicken Mushroom Pie combines tender chicken, earthy mushrooms, and parmesan in a rich, savory sauce. Wrapped in golden puff pastry, it's a cozy, satisfying meal perfect for any season.
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Calories: 516kcal
Servings: 6
Equipment
- Large skillet or pan
- Sharp Knife
- Chopping board
- Oven-safe baking dish or tray
- Pastry Brush
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 tsp freshly minced garlic
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 500 g 1 lb 2 oz button mushrooms, thickly sliced
- 2 tbsp unsalted butter
- ⅓ cup 50 g plain (all-purpose) flour
- 1½ cups 375 ml chicken stock
- 1 cup 250 ml milk
- 1 tsp dried thyme
- 1 tsp dijon mustard
- ½ cup 50 g freshly grated parmesan
- 1 sheet puff pastry partially thawed, cut into 12 rectangles
- 1 egg whisked
- 1 tsp sesame seeds optional
Instructions
- Heat olive oil in a skillet and sauté onions and garlic until fragrant.
- Add chicken pieces, salt, and pepper; cook until lightly browned.
- Stir in mushrooms and cook until softened, then add butter.
- Sprinkle in flour, cook for a minute, and slowly add stock and milk.
- Mix in thyme, Dijon mustard, and parmesan; simmer until thick.
- Spoon the creamy filling into a baking dish.
- Top with puff pastry rectangles, brush with egg wash, and sprinkle sesame seeds.
- Bake at 200°C (400°F) for 25–30 minutes or until golden brown.
Nutrition
Calories: 516kcal | Carbohydrates: 34g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 109mg | Sodium: 784mg | Sugar: 6g