Chicken & Mushroom Pie

Chicken and mushroom pie! A true classic. Golden buttery mushrooms, fresh thyme, sweet onions and creamy chicken all snuggled under a buttery puff pastry lid and baked to golden perfection. And of course, all ingredients are from Aldi! Affordable one-stop-shop for the win! ♥

This is probably my all-time favourite comfort food. It just so happens to be easy and healthy too! The pie filling gets made on the stove-top then baked under some buttery puff pastry. So you know what that means. You can make the filling ahead of time and freeze it for a later date! Now that you’re officially sold on making chicken and mushroom pie, let’s get down to business.

Chicken & Mushroom Pie
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Ingredients needed

1. puff pastry
2. chicken breast, boneless skinless
3. 1 onion
4. garlic
5. mushrooms
6. thyme
7. chicken stock (from a stock cube)
8. butter
9. flour
10. milk
11. egg
12. parsley

Optional additions

1. bacon
2. peas
3. sweet corn
4. carrots

Step by step directions

• This chicken and mushroom pie is really easy to make, but one of the key tips to set you up for a stress-free pie experience is to make sure that you cut all of your chicken and veggies before you get started. A little bit of “mis en place” if you will. This should only take you about 15 minutes at the MOST even if you’re not all that confident with a knife. Once you’ve cut everything you can start the actual cooking process.
• Heat some vegetable oil in a large pan and gently pan sear the chicken so that it gets golden on all sides. The chicken should be diced into two-bite sized pieces. Once the chicken is golden on all sides, remove it to a plate. We want to keep all those golden brown bits of chicken that have stuck to the bottom of the pot.

• Add the onions and butter to the pot and make sure the heat is on low. We’re looking to gently sweat the onions rather than fry them. As the moisture comes out of the onions, it will start to pull up and loosen all those golden brown bits on the bottom of the pan. Once the onions are a pale golden colour we can add in the carrots and mushrooms. This is where we want to turn up the heat ever so slightly. *We’re looking for a little more colour on the onions, golden colour on the mushrooms and a softening of the carrots.
• There’s a lot going on at this stage and we don’t want the heat too high that we rush it, but we don’t want the heat too low that we don’t get any colour. But don’t worry. You’ve got this. Somewhere around medium-high heat is what you’re looking for. And don’t be afraid to turn the heat up or down, depending on what’s happening in your pot.

• Once you’re happy that you’ve got golden mushrooms and softened carrots, go ahead and add the flour. Give it a good stir so that it’s incorporated well into all the veggies. This is what is going to thicken your pie filling, so you want to make sure that it’s not lumpy and stuck to veggies unevenly. Once you’ve got the flour stirred in well, slowly start to pour in the stock and the milk. Once the milk and stock are added, bring it all to a simmer and let the filling thicken.
• At this stage you will want to add in your peas, and or sweet corn if you’re using those. I opted for both as I had a bag od each in my freezer, but these are in no way necessary to making this pie amazing! Once your pie filling has thickened, add the chicken back in and stir through the chopped parsley.

• At this stage, you can either fill a pie dish (or make mini pies) or you can freeze the filling.

Working with puff pastry

• Puff pastry can seem a little intimidating when you’re just starting to work with it, but it really is easy. The first thing to make a note of is to make sure you keep it cold. So, work with it straight out of the fridge, rather than leaving it on the worktop while you make your pie filling.
• The Aldi puff pastry comes in a pre-rolled sheet, so we’re already halfway there. Using a sharp paring knife, cut out circles that are slightly larger than your pie dish. If using one large pie dish, just cut one large circle.
• Beat the egg in a small bowl and brush the edge of your pie dish(es). Place the puff pastry lid on top and press the edge of the pastry onto the edge of the pie dish, making sure that it’s all evenly placed down. Use your paring knife to gently cut some vents in the top of the pie. Use a pastry brush to top the puff pastry with the egg wash. *If you want to get a little fancy you can sprinkle some thyme leaves over the top of the pies and bake, or just leave them plain. I like both, so did a little of each for the photos.

Cooking time

• The absolute beauty of this chicken and mushroom pie is that the filling has already been cooked on the stovetop, so when it’s placed in the oven to cook, we only need to cook the puff pastry lid, which only takes about 30 minutes.
• Puff pastry needs a hot oven set at about 190ºC. If it’s lower than that, the butter will start to leak out of the pastry and you’ll end up with a soggy mess.

Freezing and reheating

Okay. We did already talk about this earlier, but you absolutely can freeze this and reheat it in several ways.

You can

1. Freeze the filling on its own. This is a great solution if you’re cooking for 1 person or a small group and don’t want to make a large pie. Simply make the filling according to the instructions and let it cool completely. Then freeze in freezer bags or containers in whatever size you want.
2. You can freeze the whole unbaked pie, puff pastry lid and all! To do this, follow the instructions all the way up to (but not including) the part about egg washing the top of the puff pastry. To freeze at this stage, double wrap in foil and place carefully in the freezer. Make sure that the filling has cooled completely before topping with the pastry. To bake this pie, defrost in the fridge and brush with egg wash and bake according to the recipe instructions. To bake from frozen, lower the oven temperature by 10 degrees and increase the cooking time.
3. If you want to bake the whole pie from start to finish and freeze the final pie, that’s perfectly doable too. Simply, follow all the directions, let the pie cool completely and wrap in a double layer of foil and freeze. To reheat it, simply place in a preheated oven and bake until the pie is hot all the way through. No need to defrost.

And that’s it! Send your fork into that creamy, savoury chicken pie filling and watch that those delicate, crispy and buttery layers of puff pastry shatter as you deep dive into the best chicken pie of your life!

More easy chicken dinners

• Chicken and rice casserole
• Sweet n sour chicken
• Cajun chicken pasta

Chicken & Mushroom Pie Recipe

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• Author: Deborah Thompson
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour

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Description

Chicken and mushroom pie! Golden mushrooms, sweet onions and creamy chicken all baked under a buttery puff pastry lid. All ingredients are from Aldi! ♥

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Scale 1x2x3x

Ingredients

• 1 box puff pastry sheet
• 1 egg, beaten for the egg wash
• 2 chicken breast (boneless, skinless) cut into cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 punnet mushrooms, washed and quartered
• 2 large carrots cut into half moons
• 2 tablespoons thyme leaves
• 300ml chicken stock, made with one stock cube
• 2 tablespoons butter
• 55g plain flour
• 300ml milk (any kind, skim, whole, whatever you’ve got)
• 2 tablespoons parsley, chopped

Optional add ins

• 175g bacon lardons
• 200g frozen peas
• 200g frozen sweet corn

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Instructions

1. Preheat the oven to 190ºc
2. Heat some vegetable oil in a large pan and gently pan sear the chicken so that it gets golden on all sides. The chicken should be diced into two-bite sized pieces. Once the chicken is golden on all sides, remove it to a plate. We want to keep all those golden brown bits of chicken that have stuck to the bottom of the pot.
3. Add the onions and butter to the pot and make sure the heat is on low. We’re looking to gently sweat the onions rather than fry them. As the moisture comes out of the onions, it will start to pull up and loosen all those golden brown bits on the bottom of the pan. Once the onions are a pale golden colour we can add in the carrots and mushrooms. This is where we want to turn up the heat ever so slightly. *We’re looking for a little more colour on the onions, golden colour on the mushrooms and a softening of the carrots.
4. Once you’re happy that you’ve got golden mushrooms and softened carrots, go ahead and add the flour. Give it a good stir so that it’s incorporated well into all the veggies. This is what is going to thicken your pie filling, so you want to make sure that it’s not lumpy and stuck to veggies unevenly.
5. Once you’ve got the flour stirred in well, slowly start to pour in the milk and the chicken stock. Once the milk and stock are added, bring it all to a simmer and let the filling thicken.
6. At this stage you will want to add in your peas, and or sweet corn if you’re using those. I opted for both as I had a bag od each in my freezer, but these are in no way necessary to making this pie amazing! Once your pie filling has thickened, add the chicken back in and stir through the chopped parsley.
7. Using a sharp paring knife, cut out circles that are slightly larger than your pie dish. If using one large pie dish, just cut one large circle.
8. Beat the egg in a small bowl and brush the edge of your pie dish(es). Place the puff pastry lid on top and press the edge of the pastry onto the edge of the pie dish, making sure that it’s all evenly placed down.
9. Use your paring knife to gently cut some vents in the top of the pie. Use a pastry brush to top the puff pastry with the egg wash. *If you want to get a little fancy you can sprinkle some thyme leaves over the top of the pies and bake, or just leave them plain.
10. Bake in the preheated oven for about 30 minutes, or until the pastry is golden and crispy and the chicken and mushroom pie filling is hot all the way through.

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Notes

1. Freeze the filling on its own. This is a great solution if you’re cooking for 1 person or a small group and don’t want to make a large pie. Simply make the filling according to the instructions and let it cool completely. Then freeze in freezer bags or containers in whatever size you want.
2. You can freeze the whole unbaked pie, puff pastry lid and all! To do this, follow the instructions all the way up to (but not including) the part about egg washing the top of the puff pastry. To freeze at this stage, double wrap in foil and place carefully in the freezer. Make sure that the filling has cooled completely before topping with the pastry. To bake this pie, defrost in the fridge and brush with egg wash and bake according to the recipe instructions. To bake from frozen, lower the oven temperature by 10 degrees and increase the cooking time.
3. If you want to bake the whole pie from start to finish and freeze the final pie, that’s perfectly doable too. Simply, follow all the directions, let the pie cool completely and wrap in a double layer of foil and freeze. To reheat it, simply place in a preheated oven and bake until the pie is hot all the way through. No need to defrost.

• Category: Pies
• Method: Baked
• Cuisine: British

Keywords: chicken, pie, puff pastry, pot pie, mushrooms

THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!