This creamy chicken and mushroom pie is a cozy dish that warms you right up! With tender chicken and flavorful mushrooms wrapped in a flaky crust, it’s comfort food at its best.
The filling is rich and tasty, making it hard to resist a second slice! When I make this, my family can’t get enough of it. It’s perfect for a chilly evening and so easy to whip up!
Key Ingredients & Substitutions
Cooked Chicken: Any cooked chicken works great here. I often use rotisserie chicken for its flavor and convenience. If you’re vegetarian, try using cooked lentils or chickpeas for a hearty alternative.
Mushrooms: Button or cremini mushrooms are perfect for this dish, but you could use shiitake or portobello for a deeper flavor. If you can’t find fresh mushrooms, canned mushrooms will do in a pinch.
Heavy Cream: Heavy cream creates a rich filling, but you can use half-and-half or even coconut cream for a lighter or dairy-free option. Just remember to adjust the seasoning slightly as coconut cream can add sweetness.
Thyme: Dried thyme is handy, but if you have fresh thyme, definitely use that for a more vibrant flavor. Oregano or rosemary can also work if you’re in a pinch!
How Do I Get the Perfect Flaky Pie Crust?
The secret to a flaky pie crust lies in how you handle the dough. Here are some tips to help you achieve that perfect texture:
- Keep your butter and any other fats cold. This ensures that it creates steam while baking, making the crust flaky.
- When mixing the flour and butter, use a pastry cutter or your fingertips to combine until it resembles coarse crumbs.
- Don’t overwork the dough. Mix until just combined to keep it tender.
- Chill the dough for at least 30 minutes before rolling it out. This relaxes the gluten and enhances the flakiness.
- Roll out on a lightly floured surface and aim for a thickness of about 1/8 inch for the pie crust.
Following these steps will help you create a deliciously flaky crust for your creamy chicken and mushroom pie! Enjoy the warm, comforting flavors in every bite.
Creamy Chicken and Mushroom Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup mushrooms, sliced (button or cremini work well)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
For the Pie Crust:
- 1 sheet puff pastry or pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy chicken and mushroom pie will take about 15 minutes to prep and around 30 minutes to cook, making the total time about 45 minutes. Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Preparing the Oven and Ingredients:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot enough to get that crust perfectly golden when we bake it later.
2. Cooking the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent. This adds a lovely flavor base to your filling.
3. Adding Mushrooms and Garlic:
Next, toss in the sliced mushrooms and cook them for about 5-6 minutes until they’ve released their moisture and turned golden brown. After that, stir in the minced garlic and cook for an additional minute until it’s fragrant. You’ll love the aroma!
4. Making the Sauce:
Now, add the unsalted butter to the skillet and let it melt. Once melted, sprinkle the flour over the vegetables, stirring continuously for about 2 minutes to create a roux. This helps thicken your sauce.
5. Adding Liquids:
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then, add in the heavy cream and thyme. Continue cooking over medium heat until the sauce begins to thicken, which should take about 5 minutes.
6. Combining the Chicken:
Now, stir in the shredded chicken and season with salt and pepper to taste. Once everything is well mixed and heated through, remove the skillet from the heat.
7. Assembling the Pie:
Transfer the creamy chicken and mushroom filling into a pie dish. Roll out your puff pastry or pie crust until it’s large enough to cover the dish. Carefully place it over the filling, trim any excess edges, and press down around the edge to seal it. Don’t forget to make a few small cuts or slits on top for steam to escape!
8. Finishing Touch:
Brush the top of the crust with the beaten egg for a lovely golden finish when it bakes. It’ll look so delicious!
9. Baking:
Pop your pie into the preheated oven and bake for 25-30 minutes, or until the pie crust is golden brown and bubbly. Your kitchen will smell amazing!
10. Serving:
Once done, allow the pie to cool for a few moments before serving. You can garnish it with freshly chopped parsley if desired. Enjoy every last bite of your creamy chicken and mushroom pie — it’s comfort food at its finest!
Frequently Asked Questions (FAQ)
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey is a great substitute for chicken in this recipe. Just make sure it’s shredded or diced into small pieces, and you can follow the recipe as usual!
What If I Don’t Have Puff Pastry?
No worries! If you don’t have puff pastry, a regular pie crust works perfectly. You can also use a biscuit dough or even phyllo pastry for a different texture. Just adjust the baking time as needed.
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3 days. To reheat, place in an oven at 350°F (175°C) for about 15-20 minutes until warmed through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling a day ahead and keep it in the fridge. When you’re ready to bake, just fill the pie crust and follow the baking instructions. It’s a great way to save time on a busy day!
