Chicken and Mushroom Pie
A chicken and mushroom pie is a British pub staple of chicken and fried mushrooms in a creamy sauce under a shortcrust lid. The key step here is browning the mushrooms hard in a dry pan first, which drives off water and concentrates their flavour before the sauce is built.
By the chickenpie.net test kitchen · Published 15 July 2026
- Prep
- 30 min
- Cook
- 55 min
- Yield
- 6 servings
Ingredients
- 300g plain flour
- 150g cold butter, cubed
- 4 tbsp cold water
- 500g skinless chicken thighs, diced
- 300g chestnut mushrooms, quartered
- 1 onion, chopped
- 2 garlic cloves, crushed
- 30g butter, for the sauce
- 30g plain flour, for the sauce
- 300ml chicken stock
- 100ml double cream
- 1 tsp fresh thyme leaves
- 1 egg, beaten, for glazing
Method
Make the shortcrust by rubbing the 300g flour and 150g butter to crumbs, binding with the cold water, then wrap and chill for 30 minutes.
Fry the mushrooms in a dry, very hot pan for 6 to 8 minutes until browned and their liquid has evaporated, then tip out and set aside.
Melt the 30g butter in the same pan, soften the onion and garlic for 5 minutes, then add the chicken and cook for 6 minutes.
Stir in the 30g flour, cook for 1 minute, then add the stock gradually, followed by the cream and thyme, and simmer for 5 minutes until thick.
Return the mushrooms to the pan, season, then transfer the filling to a 1.5 litre pie dish and cool for 10 minutes.
Roll the pastry to 4mm thick, lay it over the dish, trim and crimp the edge, cut a steam vent, and brush with beaten egg.
Bake at 190C (375F) for 30 minutes until golden, and rest for 5 minutes before serving.
Worth knowing
- Do not crowd the mushroom pan, cook in two batches if needed so they brown instead of steaming.
- A pie funnel or upturned eggcup under the lid stops the pastry sagging into the filling.
Common questions
Which mushrooms work best?
Chestnut mushrooms hold their texture and have more flavour than white buttons. A handful of rehydrated dried porcini, plus 50ml of their soaking water added with the stock, deepens the flavour further.
Can I use puff pastry instead of shortcrust?
Yes. Use a 320g ready rolled sheet and bake at 200C (400F) for 25 to 30 minutes. Puff gives a lighter lid but shortcrust holds up better to reheating.
Can I freeze this pie?
Yes, freeze it unbaked without the egg wash for up to 3 months. Glaze and bake from frozen at 190C (375F) for 50 to 55 minutes, covering the top if it darkens too quickly.