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Chicken and mushroom pie recipe

Chicken and mushroom pie recipe

155 ratings

A dinnertime classic, it's hard to look past chicken pie when it looks and tastes this good – golden pastry, a silky-smooth sauce and tender chicken thighs make this a must-try. Serve with a side of steamed greens for added colour and freshness. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 688 calories / serving
  • Freezable


  • 1 tbsp vegetable oil​
  • 2 onions, finely chopped
  • 380g mushrooms, sliced
  • 600g skinless chicken thigh fillets, cut into 1cm strips
  • 2 garlic cloves, crushed
  • 2 tbsp plain flour
  • 1 reduced-salt chicken stock cube, made up to 300ml
  • 100g soft cheese
  • 15g fresh flat-leaf parsley, finely chopped
  • 375g pack ready-rolled lighter puff pastry
  • 1 egg, beaten
  • 500g fresh greens, stalks removed, leaves shredded

Each serving contains

  • Energy

  • Fat

    37g 53%
  • Saturates

    14g 72%
  • Sugars

    11g 12%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 45.3g Protein 41.7g Fibre 7.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large, deep frying pan over a medium heat. Add the onions and fry for 5 mins. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated.

  2. Add the chicken and garlic and fry for 5 mins (it doesn’t need to be cooked through). Stir in the flour; reduce the heat to medium.

  3. Gradually add the stock, stirring, until combined and smooth. Stir in the soft cheese and parsley; season well. Pour into a deep 20 x 25cm baking dish.

  4. Brush the lip of the dish with a little beaten egg, then drape the pastry over the dish. Trim the overhang with a sharp knife and crimp to seal. Brush with more egg, then cut a slit in the centre for the steam to escape. Bake for 20-25 mins until puffed and golden.

  5. Meanwhile, steam the greens for 8-10 mins until tender. Season and serve with the pie.

Tip: Top leftover pastry with sliced fruit, then bake until golden for a speedy sweet treat.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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