• Skip to main content
  • Skip to primary sidebar
Savvy Bites
menu icon
go to homepage
  • Easy Dinners
  • One Pot
  • Fakeaways
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easy Dinners
    • One Pot
    • Fakeaways
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pies & Casseroles

    Easy One Pot Chicken & Mushroom Pie

    Published: Apr 20, 2020 · Modified: Sep 6, 2023 by Deborah Rainford · This post may contain affiliate links · 18 Comments

    • Share
    • Yummly
    Jump to Recipe - Print Recipe
    Quick and easy chicken and mushroom pie with puff pastry lids.
    Chicken and mushroom pie with text overlay.

    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.

    Chicken and mushroom pie with puff pastry.

    For similar pie recipes, make sure to check out our slow cooker cottage pie and this steak pie.

    Jump to:
    • ⭐️ Why You'll Love This Recipe
    • 🧾 Ingredients
    • 📖 Substitutions & Variations
    • 👩🏻‍🍳 Step By Step
    • 🥧 Working with puff pastry
    • 🍯 Storage
    • 💡 Top Tips for Making Chicken and Mushroom Pie
    • ❓FAQ
    • More One Pot Chicken Recipes
    • Easy One Pot Chicken and Mushroom Pie

    ⭐️ 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.

    🧾 Ingredients

    Chicken and mushroom pie ingredients.
    • 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

    Onions being sauteed for savoury pie filling.
    Chicken searing for pie.
    • 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.
    Mushrooms in creamy sauce in a pan.
    Chicken pie filling with vegetables.
    • 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.
    Chicken and mushroom pie before being baked.

    🥧 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.

    🍯 Storage

    • Fridge
      • Store the cooked pie in an airtight container for up to 3 days.
    • Freezer
      • Freeze either the filling or the unbaked pie for up to 3 months.
    • Reheat
      • 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.

    ❓FAQ

    Can I use different vegetables in the filling?

    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.

    What can I use as a substitute for milk?

    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.

    How long can I store leftover pie?

    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

    Looking for other recipes like this? Try these:

    • Chicken and rice soup made using Aldi ingredients.
      The Best Easy Chicken And Rice Soup
    • Slow Cooker Chicken And Mushroom Soup
    • Cheddar topped chicken and broccoli casserole with cheese.
      THE BEST Easy One Pot Chicken And Broccoli Bake

    If you tried this  Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!

    You can also follow along on Pinterest, Facebook, and Instagram and join our private Facebook Group Facebook group to share more recipe ideas and all your photos!

    Need help with meal planning? You can find our (Aldi ingredients only) weekly meal plans here! Sign up to receive them free every week or take our quick meal planning course and use all these recipes to create your own meal plans. 

    You can also find more comfort food recipes using everyday ingredients over on our sister site Salted Mint.

    Chicken and mushroom pie with puff pastry.

    Easy One Pot Chicken and Mushroom Pie

    Savor the comfort and richness of a chicken and mushroom pie, encased in flaky puff pastry. Ideal for weeknight dinners or casual get-togethers.
    5 from 10 votes
    Print Pin Rate
    Course: Pies
    Cuisine: British
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Servings: 6 people
    Save This RecipeSaved!
    Prevent your screen from going dark
    Author: Deborah Rainford

    Ingredients

    • 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

    Instructions

    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.

    Sauté Veggies:

    • 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.

    Add Flour:

    • Stir in the flour evenly into the sautéed vegetables. This acts as the thickening agent for the pie filling.

    Incorporate Liquids:

    • 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:

    • Bake for 30 minutes or until the pastry is golden and the filling is hot.

    Notes

    • 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.

    Nutrition

    Calories: 779kcal | Carbohydrates: 46g | Protein: 28g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 384mg | Potassium: 738mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4232IU | Vitamin C: 25mg | Calcium: 113mg | Iron: 3mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

    More Pies & Casseroles

    • Rhubarb crumble with ice cream and spoons.
      Easy Homemade Rhubarb And Ginger Crumble
    • Cottage pie with a spoon in it and a napkin.
      Slow Cooker Cottage Pie

    Reader Interactions

    Comments

    1. Mrs. T.

      December 09, 2022 at 11:30 am

      5 stars
      So glad I have found your website! Just tried this pie and it was delicious! Looking forward to trying more of your recipes.

      Reply
      • Deborah Rainford

        December 10, 2022 at 1:09 pm

        So happy to hear that! Thank you so much. And thank you for taking the time to leave a comment and a rating. It's so appreciated!

        Reply
    2. Dorothy

      November 16, 2022 at 5:26 pm

      5 stars
      Came home to my son making this pie tonight and I can't thank you enough! He's 15 and it was amazing. The step-by-step photos and instructions gave him confidence and made it fun for him. Thank you from a very happy Mum!

      Reply
      • Deborah Rainford

        November 20, 2022 at 2:44 pm

        Thanks so much, Dorothy! So happy that he was able to make it and gain some more kitchen confidence! 🙂

        Reply
        • Sarah

          January 05, 2023 at 10:08 pm

          For the nutritional values, is that per portion? (So 1/4 pie). Made this tonight and it was delicious!

          Reply
          • Deborah Rainford

            January 09, 2023 at 1:40 pm

            Hi Sarah. That is per portion, but it's a rough estimate. The recipe states that it makes 4 but each of those portions is really big, so I think more realistically it serves 6 which would reduce the calories and change the other nutritional info.

            Reply
    3. Sheena

      August 09, 2022 at 4:41 pm

      5 stars
      This is such a great recipe. Easy and so comforting!

      Reply
      • Deborah Rainford

        August 09, 2022 at 7:11 pm

        Thanks so much! And thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂

        Reply
    4. Summer

      November 08, 2021 at 6:29 pm

      5 stars
      I can’t stop making this pie! Amazing

      Reply
      • Deborah Rainford

        November 09, 2021 at 6:57 pm

        Love hearing this! I've just made it myself for friends for dinner. It's just such a cosy comfort dinner, isn't it?! Thanks so much for taking the time to leave a comment and a review. Much appreciated!

        Reply
    5. A

      November 07, 2021 at 7:35 pm

      When do you add the garlic?

      Reply
      • Deborah Rainford

        November 09, 2021 at 7:00 pm

        At the same time as the onions. Sorry I missed that! Recipe has been updated now.

        Reply
    6. Georgia Robinson

      December 09, 2020 at 12:31 pm

      5 stars
      Easy to make and tastes amazing!

      Reply
      • Deborah Thompson

        December 09, 2020 at 3:02 pm

        So happy you loved this recipe. And thanks so much for taking the time to leave a comment and a rating!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Quick and easy chicken and mushroom pie with puff pastry lids.
    Chicken and mushroom pie with text overlay.

    Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

    More about me →

    Popular

    • Creamy kale pasta with pine nuts and tomatoes in a white bowl.
      Easy 20 Minute Creamy Kale Pasta
    • Sun-dried tomato pasta in a bowl with chopped basil and parmesan cheese.
      Easy One Pot Sun-Dried Tomato Pasta
    • A gammon joint fresh from the slow cooker and glazed with honey.
      The BEST Slow Cooker Gammon (Easy Ham Recipe)
    • Halloumi pasta with tomatoes and spaghetti in a skillet.
      Easy Halloumi Pasta with Rich Tomato Sauce

    Footer

    Quick and easy chicken and mushroom pie with puff pastry lids.
    Chicken and mushroom pie with text overlay.

    ↑ back to top

    About

    • Privacy Policy
    • FAQ's
    • About

    Newsletter

    • Sign Up! for emails and updates

    Recipes

    • Meal Plans
    • One Pot

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 SAVVYBITES