Hey there! I don’t know about you, but when I think of comforting meals that bring the family together, a good old Chicken Mushroom Pie always comes to mind. This recipe is one I often turn to when I’m craving something warm and satisfying. It’s easy enough for a weeknight dinner, yet it feels special enough to serve to guests. And let’s not forget, every bite of this pie is filled with memories of Sunday dinners around the table.
Growing up, my mom would whip this up whenever she wanted to make us feel cozy after a long day. The smell of sautéed onions and garlic wafting through the house would instantly make us gather in the kitchen, eagerly awaiting dinner. Now, as a mom myself, I love making this dish for my own family. It’s a fantastic way to use up leftover chicken or mushrooms, and the flaky puff pastry tops it all off just perfectly.
This Chicken Mushroom Pie has a wonderful creamy filling made with tender chicken, hearty mushrooms, and a hint of Parmesan for that extra punch of flavor. Plus, you’d be amazed at how quick it is to throw together! With just a few simple ingredients, you can create a dish that feels fancy but is truly fuss-free. So, whether you’re cooking for your little ones or hosting friends, this recipe is sure to become a staple in your kitchen, just like it did in mine.
Let’s dive in and learn how to make this delicious Chicken Mushroom Pie that’ll make your family feel right at home!
How to Make Chicken Mushroom Pie
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Ingredients
- 1 lb (500 g) chicken thigh fillets, diced
- 1 tsp freshly minced garlic
- 1 tbsp olive oil
- 1 cup (240 ml) milk
- ½ tsp black pepper
- 1 sheet puff pastry, partially thawed, cut into 12 rectangles
- ½ cup (50 g) freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1 tsp Dijon mustard
- 1.5 cups (355 ml) chicken stock
- 1 onion, chopped finely
- 500 g (1 lb) button mushrooms, sliced thick
- ⅓ cup (41 g) all-purpose flour
- 1 tsp dried thyme
- 1 egg, beaten
- 1 tsp sesame seeds, optional
Directions
First, in a large skillet, add the olive oil and heat it over medium-high heat. Toss in the chopped onion and minced garlic, sautéing them for about 2 to 3 minutes until they get nice and soft.
Next, throw in the diced chicken and season with salt and black pepper. Cook for about 4 to 5 minutes, stirring often, until the chicken is lightly browned.
Once the chicken is golden, add in the thickly sliced mushrooms and continue cooking for another 4 to 5 minutes until they start to soften up a bit.
Now, add the unsalted butter to your pan and let it melt, then sprinkle in the all-purpose flour, stirring to combine.
Next, turn the heat down to medium-low and slowly pour in the chicken stock, milk, and dried thyme. Keep this mixture simmering on medium-low heat for about 15 minutes, stirring occasionally until it thickens up and bubbles gently.
Then stir in the Dijon mustard and freshly grated Parmesan cheese and allow the filling to cool for a moment.
While prepping your filling, don’t forget to preheat your oven to 425°F (220°C).
Pour the chicken and mushroom mixture into a pie dish. Then lay the puff pastry rectangles over the top, slightly overlapping them to encase the filling completely.
Brush the top of your pastry with the beaten egg and, if you’re feeling fancy, sprinkle sesame seeds on top.
Pop your pie in the oven, and bake for about 30 to 35 minutes until the pastry turns a gorgeous golden brown and is crispy.
Storing Suggestion
If you have leftovers, this chicken mushroom pie can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven or microwave until heated through. It’s just as delicious the next day!
Cooking Tips
For an extra flavor boost, consider adding a splash of white wine when cooking the chicken and mushrooms. You can also experiment with different mushroom varieties, like cremini or shiitake, to add depth to the dish. Always be sure to keep an eye on your pastry to prevent over-browning.
Serving Suggestions
This pie is perfect served hot right out of the oven. Consider pairing it with a simple green salad or some roasted vegetables on the side for a complete meal. A glass of chilled white wine or a sparkling cider pairs beautifully, making it a delightful dinner experience!
Ingredient Substitutions
If you don’t have chicken thighs, you can easily substitute with chicken breast. For a vegetarian option, swap the chicken for a mix of hearty vegetables like zucchini and bell peppers. Plant-based milk can replace regular milk for a dairy-free version.
Seasonal Variations
In fall, add some diced pumpkin or squash to the filling for a seasonal twist. In spring, consider incorporating fresh peas or asparagus to make the dish more vibrant and fresh. You can easily adjust the filling ingredients to reflect what’s in season.
Allergen Information
This recipe contains common allergens such as dairy and gluten. To make it gluten-free, use a gluten-free flour blend and opt for gluten-free puff pastry. For a dairy-free version, choose plant-based milk and vegetarian cheese alternatives.
FAQ
What can I use instead of chicken thighs?
You can substitute chicken thighs with chicken breasts, which are leaner but will work just as well. If you’re looking for a vegetarian alternative, sautéed mushrooms and hearty veggies like zucchini or eggplant also make a great filling.
How can I prevent the pastry from getting soggy?
To prevent a soggy bottom, try pre-baking the pastry for a few minutes before adding the filling. Using a thicker filling can also help absorb excess moisture, keeping your pastry nice and crisp.
Can I freeze Chicken Mushroom Pie?
Absolutely! You can freeze the pie before baking or after it’s cooked. Just wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to eat, thaw in the fridge overnight and reheat in the oven to crisp up the pastry.
What toppings or sides can I serve with this pie?
Serve your Chicken Mushroom Pie with a light arugula salad, some buttery mashed potatoes, or steamed green beans. You can also top it with a sprinkle of fresh herbs like parsley or chives for an extra pop of flavor.
Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep! You can make it ahead of time, refrigerate it, and then reheat portions throughout the week. It’s healthy, filling, and can easily fit into your busy schedule.
How long will the pie last in the refrigerator?
The Chicken Mushroom Pie can be stored in the refrigerator for up to 3 days. Just make sure to keep it in an airtight container. Reheat thoroughly before serving for the best taste!
Chicken Mushroom Pie
Ingredients
- 1 lb chicken thigh fillets, diced (500 g)
- 1 tsp freshly minced garlic
- 1 tbsp olive oil
- 1 cup milk (240 ml)
- ½ tsp black pepper
- 1 sheet puff pastry, partially thawed cut into 12 rectangles
- ½ cup freshly grated Parmesan cheese (50 g)
- 2 tbsp unsalted butter
- 1 tsp salt
- 1 tsp Dijon mustard
- 1.5 cups chicken stock (355 ml)
- 1 onion chopped finely
- 500 g button mushrooms, sliced thick (1 lb)
- ⅓ cup all-purpose flour (41 g)
- 1 tsp dried thyme
- 1 egg beaten
- 1 tsp sesame seeds optional
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until they become fragrant and soft.
- Next, add the diced chicken along with salt and pepper. Cook for about 4-5 minutes, stirring frequently until the chicken is golden.
- Incorporate the sliced mushrooms and continue cooking for another 4-5 minutes until they begin to soften.
- Add the butter and allow it to melt, then stir in the flour.
- Lower the heat to medium-low and gradually whisk in the chicken stock, milk, and thyme. Let this simmer uncovered on medium-low heat for 15 minutes, stirring occasionally (the sauce should bubble gently and will thicken).
- Mix in the Dijon mustard and grated Parmesan cheese; allow it to cool slightly.
- Preheat your oven to 425°F (220°C).
- Transfer the filling into a pie dish (about 12 inches in diameter or 30 cm).
- Lay the puff pastry rectangles over the filling, slightly overlapping them to cover completely.
- Brush the pastry with the beaten egg and sprinkle with sesame seeds, if desired.
- Bake for 30-35 minutes, or until the pastry is golden brown and crispy.
