creamy chicken and mushroom pie

It’s starting to feel a lot like winter!


One of the only things about winter is curling up on the couch in my pjs on chilly days when it’s absolutely awful outside  with a good book and some good old fashioned comfort food. What better than pie? (or maybe that’s a kiwi thing). My creamy chicken and mushroom pie is an absolute winner and is super easy to make.

Mushrooms are yum so why just stick to one variety? You can add a mix of your favourite mushrooms into this pie – I usually use white button mushrooms, brown mushrooms and portobellos.


creamy chicken and mushroom pie
600-700g of skinless chicken thighs
500-600g mushrooms – white button, brown, portobello or a mix, sliced roughly
1 small onion, finely chopped
3 tbsp all-purpose flour
1 cup chicken stock or mushroom soup
1/2 cup cream or sour cream
salt and pepper to taste
4 sheets of pre-rolled flaky puff pastry or 1 block of puff pastry
1 egg or 1 tbsp milk to glaze

To make the filling roughly cut the chicken thighs into 1cm cubes. Heat a little oil in a large frying pan and brown the chicken, a small handful at a time (if you put too much chicken in the pan it will start to boil instead of brown). Remove the chicken from the pan and set aside.

Lightly brown the mushrooms and set aside.

Add the onion and sautee for about 5 minutes until translucent then add flour and stir to combine. Add chicken stock or mushroom soup (I just used the packet mixes) and simmer for 5-10 minutes whisking regularly until sauce thickens. Stir in cream/sour cream.

Return the browned chicken and mushrooms to the pan and stir. You can add the juices from the chicken and mushrooms for extra flavour but just make sure to simmer the sauce for a bit longer until it reduces and becomes thick. (If the pie filling is too liquid it will mak the pastry soggy). Add salt and pepper to taste.

Allow the pie filling to cool before assembling the pie – this ensures that the pastry stays relatively crisp and doesn’t become too soggy. But, if you’re as impatient as I am then you’re welcome to skip this step.

Heat the oven to 200°C/400°F. Lightly oil a 24cm pie dish. Alternatively, if you wanted to make smaller individual portions you can use ramekins. Arrange 3 pre-rolled pastry sheets in the pie dish using wet fingers to bind the pastry together. If using a block of pastry (or if you made your own) roll out 2/3 of the pastry to 3mm thick and place into the pie dish. Spoon the pie filling into the dish. Use the remaining pastry as a lid making sure to pinch or crimp the edges. Finally, brush the pastry with beaten egg or milk and bake for 40-50 minutes, or until the pastry is golden brown.

Happy eating 🙂