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Recipe King Cook what you already have

Chicken and Mushroom Pie

Classic Chicken and Mushroom Pie

A comforting classic with a flaky lid and glossy, gently spiced filling.

Total
75 min
Hands-on
55 min
Serves
4
Level
Medium
Cuisine
British
Meal
Dinner

A dependable dinner for four, finished in under 75 minutes, using a single dish to bake a rich, creamy pie.

Shopping list

  • chicken thigh meat, skinless, diced, 400 g
  • mixed mushrooms, sliced, 200 g
  • fresh thyme, 1 sprig
  • butter, 20 g
  • onion, 1
  • all-purpose flour, 2 tbsp
  • chicken stock, 300 ml
  • double cream, 150 ml
  • egg, 1
  • sourdough or whole-wheat puff pastry sheet, 250 g

A dependable British classic with a gently spiced filling and a reliable pastry lid.

Ingredients

  • 400 g chicken thigh meat, skinless, diced
  • 200 g mixed mushrooms, sliced
  • 1 sprig fresh thyme leaves only
  • 20 g butter
  • 1 onion, finely chopped
  • 2 tbsp all-purpose flour
  • 300 ml chicken stock
  • 150 ml double cream
  • 1 egg, beaten
  • 250 g sourdough or whole-wheat puff pastry sheet for the lid

Method

  1. Heat butter in a large oven-safe dish, add onion, and cook 4 minutes until soft and pale gold.

    Tip Avoid browning onions to keep the flavour gentle.

    5 min

  2. Stir in diced chicken and mushrooms; sauté 4 minutes until the chicken changes colour and mushrooms release liquid.

    Tip Do not overcook the mushrooms; they will soften further in the oven.

    4 min

  3. Sprinkle flour over the mixture, stir through, and cook 2 minutes to form a simple roux.

    Tip This prevents lumps when the stock is added.

    3 min

  4. Pour in chicken stock while stirring; bring to a simmer and reduce by one third for thickness.

    Tip Reduce until the sauce coats the back of a spoon lightly.

    3 min

  5. Remove from heat, stir in thyme and a pinch of salt and pepper; let cool slightly.

    Tip Cooling helps the texture when cream is mixed in.

    2 min

  6. Add cream and gently fold until the mixture is glossy and just off the heat.

    Tip Do not boil once the cream is in.

    2 min

  7. Transfer the mixture to the dish, level the surface, and lay a strip of pastry over the top if using.

    Tip Trim the pastry to the rim so it can be pressed down later.

    2 min

  8. Cover with a square of pastry, dock the top with a fork, and brush the surface with beaten egg.

    Tip Fork holes help steam escape so the crust does not crack.

    3 min

  9. Bake at 190°C for 40 minutes, then rest 5 minutes before slicing.

    Tip Baking time is from the start of heating to the end of resting.

    45 min

Timing

T-75 min
Preheat oven to 190°C; prepare the meat mixture and bake for 45 minutes.
T-30 min
Uncover the pie and make the cream topping if using.
T-15 min
Add cream if needed, slice and serve immediately.
T-5 min
Rest before slicing for cleaner portions.
T-0 min
Plating with garnish and final presentation.

Chef's tips

  • Use high-walled, oven-safe dishes for easier filling and fewer drips.
  • Check the liquid level before baking; aim for a mixture that jiggles but does not flow easily.
  • Score the top of the pastry lightly before baking for even colouring.

Swap it

Swap chicken for turkey
Use skinless turkey thigh for a leaner result with similar texture.
Swap mushrooms for chestnuts
Chestnuts add a rich, autumnal note; roast them first for depth.
Swap puffs for shortcrust
Shortcrust gives a firmer lid and a more rustic, crumbly finish.
Swap cream for yogurt
Greek yogurt adds tang and lightens the sauce while keeping the pie moist.

Serve with seasonal greens and pickles.