This chicken and mushroom pie has golden buttery mushrooms combined with juicy chicken pieces, all nestled under a flaky puff pastry crust. This cozy meal takes about an hour from start to finish and features two main highlights: it's a freezer-friendly dish and a one-pot wonder. Yes, it's a family dinner hero.
⭐️ Why You'll Love This Recipe
- Freezer-Friendly: Make it ahead, freeze, and bake when ready!
- Simple Ingredients: Basic yet flavorful ingredients you likely already have in your kitchen.
- One-Pot Magic: The filling cooks up in a skillet, making cleanup a breeze.
- Puff Pastry: Provides that golden, flaky crust.
- Chicken Breast or Thighs: Your protein-packed star ingredient.
- Onion and Garlic: The aromatic base that elevates the filling.
- Mushrooms: Adds earthy flavour and texture.
- Thyme: Brings a herbaceous dimension to the dish.
- Chicken Stock: Enhances the depth of flavour.
- Butter: Adds richness to the filling.
- Flour: Works as a thickening agent for the gravy.
- Milk and Heavy Cream: Creates a creamy sauce.
- Egg: Provides a glossy finish on top of the pie.
See recipe card for quantities.
📖 Substitutions & Variations
- Swap chicken for turkey.
- Use Portobello mushrooms for a more robust flavour.
- Incorporate peas or sweet corn for added texture.
👩🏻🍳 Step By Step
- Prep Ahead: Dice your chicken and slice your veggies. Mis en place will set you up for success.
- Sauté Chicken: Heat olive oil in a skillet and sear the chicken until golden. Transfer to a plate.
- Cook Aromatics: In the same skillet, sauté onion and garlic in butter.
- Add Veggies: Toss in mushrooms and other optional veggies. Keep an eye on the heat level; medium-high usually works best.
- Make the Roux: Stir in flour until well incorporated.
- Build the Sauce: Gradually add chicken stock and milk, stirring until the sauce thickens.
- Combine: Mix in the sautéed chicken and fresh herbs like thyme or rosemary.
- Assemble and Bake: Fill your pie dish, cover with a sheet of puff pastry, and brush with beaten egg. For extra flair, sprinkle additional herbs on top. Bake in a preheated oven at 190ºC for 30 minutes.
🥧 Working with puff pastry
- Keep the Puff Pastry Cold: Puff pastry performs best when it's cold. If it gets too warm, the butter layers can melt, leading to less puffing and flaking during the baking process. Always use the pastry right out of the fridge, and if it starts to get warm, don't hesitate to pop it back into the refrigerator for a few minutes.
- Be Gentle and Quick: When you're rolling or shaping puff pastry, work quickly but gently. Heavy-handed manipulation can crush those delicate layers, and taking too long can also let the dough heat up. Use a light touch and quick actions to keep those layers intact.
- Don't Stretch the Dough: It's tempting to stretch puff pastry to fit into your pie dish or to get an extra piece out of a leftover scrap, but stretching will lead to uneven rising and less flaky results. Always gently roll it to the size you need.
- Store the cooked pie in an airtight container for up to 3 days.
- Freeze either the filling or the unbaked pie for up to 3 months.
- Oven reheating is best. Place the pie in a preheated oven at 190ºC for about 20-25 minutes.
💡 Top Tips for Making Chicken and Mushroom Pie
- Sear for Flavor: Don't skip the searing of the chicken pieces. This process creates a Maillard reaction, which significantly boosts the dish's overall flavor. Make sure the pan is hot before adding the chicken for optimal results.
- Use Fresh Herbs: While dried herbs are convenient, using fresh herbs like thyme and parsley can make a world of difference in the flavor profile of your pie. Fresh herbs generally have a more vibrant flavor that stands out in the final dish.
- Adjust to Taste: The recipe calls for chicken stock, milk, and various vegetables, but don't hesitate to adjust the seasonings to your taste. You can also try adding a splash of white wine for complexity or a dash of cream for richness. Just remember to taste and adjust as you go along, especially after adding the liquid components.
Yes, you can customize the vegetable content based on your preferences or what you have on hand. Vegetables like zucchini, bell peppers, or even spinach can be great additions. Just be aware that the cooking time may vary depending on the vegetables you choose.
If you're lactose intolerant or just out of milk, you can use soy milk as a substitute. However, the texture and flavour may vary slightly with these alternatives.
Leftover chicken and mushroom pie can be stored in the refrigerator for up to 3-4 days when properly sealed in an airtight container. If you wish to keep it for an extended period, consider freezing the pie. Be sure to wrap it tightly in aluminium foil and place it in an airtight container or freezer bag. It can be frozen for up to 2-3 months.
More One Pot Chicken Recipes
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Easy One Pot Chicken and Mushroom Pie
- 1 box of puff pastry sheet
- 1 egg, beaten (for egg wash)
- 2 boneless, skinless chicken breasts, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 punnet mushrooms, washed and quartered
- 2 large carrots, cut into half-moons
- 2 tablespoon thyme leaves
- 300 ml chicken stock, made with one stock cube
- 2 tablespoon butter
- 55 g plain flour
- 300 ml milk, any type: skim, whole, etc.
- 2 tablespoon parsley, chopped
- Optional Add-ins:
- 175 g bacon lardons
- 200 g frozen peas
- 200 g frozen sweet corn
Preheat and Prepare Chicken:
- Preheat the oven to 190°C. Heat vegetable oil in a large pan, and gently sear the chicken until it is golden on all sides. Remove the chicken to a plate.
- Lower the heat and add onions, garlic, and butter to the pot. Sauté until onions turn pale golden. Add in carrots and mushrooms, and slightly increase the heat to soften the veggies.
- Stir in the flour evenly into the sautéed vegetables. This acts as the thickening agent for the pie filling.
- Gradually pour in the milk and chicken stock. Bring the mixture to a simmer and let it thicken.
- If using optional add-ins, now is the time to add the peas and/or sweet corn. Return the chicken to the pot, stir in chopped parsley, and remove from heat.
Prepare Pastry and Assemble the Pie:
- Roll out the puff pastry and cut circles slightly larger than your pie dish. Beat the egg and brush it along the edge of your pie dish.
- Place the puff pastry on top of the pie filling, pressing the edges onto the dish.
Vent and Egg Wash:
- Cut small vents in the puff pastry. Brush with remaining egg wash. Optionally, sprinkle with some thyme leaves.
- Bake for 30 minutes or until the pastry is golden and the filling is hot.
- Freezing the Filling: Great for smaller portions. Cool the filling completely before freezing in desired sizes.
- Freezing Unbaked Pie: Assemble the pie without the egg wash, double-wrap in foil, and freeze. Make sure the filling has cooled completely before assembly. Defrost in the fridge before baking.
- Freezing Baked Pie: Allow the baked pie to cool completely before wrapping in double foil and freezing. Reheat in a preheated oven until hot throughout.