Easy One Pot Chicken and Mushroom Pie
This chicken and mushroom pie is a comforting dish perfect for any occasion. Its creamy filling of tender chicken, mushrooms, and vegetables, encased in flaky puff pastry, is sure to be a family favourite.
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Servings: 6 servings
Ingredients
- 1 sheet of puff pastry sheet, (320g)
- 1 egg, beaten for egg wash
- 2 boneless, skinless chicken breasts, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 250 g (2 ½ cups) mushrooms, washed and quartered
- 2 large carrots, cut into half-moons
- 2 tablespoon thyme leaves
- 300 ml (1 ¼ cups) chicken stock, made with one stock cube
- 2 tablespoon butter
- 55 g (¼ cups) plain flour
- 300 ml (1 ¼ cups) milk, any type: skim, whole, etc.
- 2 tablespoon parsley, chopped
Optional Add-ins:
- 175 g (¼ lb) bacon lardons
- 200 g (1 ⅓ cups) frozen peas
- 200 g (1 ¼ cups) frozen sweet corn
Instructions
Preheat Oven and Cook Chicken:
- Preheat the oven to 190°C. Heat oil in a large pan over medium heat. Sear the chicken until golden on all sides, then remove and set aside.
Sauté Vegetables:
- Lower the heat, add butter, onion, and garlic to the pan. Sauté until the onion turns pale golden. Add carrots and mushrooms, increase heat slightly, and cook until softened.
Add Flour and Liquids:
- Stir in the flour evenly with the vegetables. Gradually add milk and chicken stock, stirring constantly. Bring to a simmer and let it thicken.
Combine Ingredients and Prepare Pastry:
- If using optional add-ins like peas or sweet corn, add them now. Return the chicken to the pot, stir in the chopped parsley, and remove from heat. Roll out puff pastry and cut into circles slightly larger than your pie dish. Brush the edge of your pie dish with beaten egg.
Assemble Pie and Bake:
- Pour the filling into the dish and place the puff pastry on top, pressing the edges to seal. Cut small vents in the pastry, brush with egg wash, and optionally sprinkle with thyme leaves. Bake for 30 minutes or until the pastry is golden and the filling is hot.
Notes
- Freezing the Filling: Cool completely before freezing in portions.
- Freezing Unbaked Pie: Assemble without egg wash, double-wrap in foil, freeze. Defrost in fridge before baking.
- Freezing Baked Pie: Cool completely, wrap in double foil, freeze. Reheat in preheated oven until hot.
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
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