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Chicken and mushroom pie with a puff pastry lid in a pie dish sprinkled with parsley.

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
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Course: Pies
Cuisine: British
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6 people
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
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