This Chicken Mushroom Pie is the meal I could eat day after day and still be sad when there are no leftovers. It is that good and yet so easy to make. It is the ultimate cosy meal, chock-full of mushrooms and chicken, cooked in a creamy, velvety gravy and encased in a perfectly golden pastry crust. It can be loaded with any vegetables you like (peas, finely diced carrots, potato, zucchini/courgette, broccoli or cauliflower all work a treat) and can also be made ahead of time to make life even easier (check out the recipe notes). I love serving it with mashed potatoes and steamed greens.
Watch how to make Chicken Mushroom Pie
Chicken Mushroom Pie
Author: Nicole
5 from 13 votes
“Hands down the best chicken pie recipe I’ve ever made. I have made this pie countless times. As the weather gets cooler this is a staple and everyone loves it.”
This Chicken Mushroom Pie recipe is the ultimate comforting and satisfying family-friendly meal. It is perfect for chilly days.
Prep 15 minutesmins
Cook 1 hourhr
Total 1 hourhr15 minutesmins
Servings: 6
Ingredients
1tbspolive oil
1onion, finely chopped
1tspfreshly minced garlic
500g(1lb)boneless, skinless chicken thighs, cut into bite-sized pieces
1tspsea salt flakes
½tspfreshly cracked black pepper
500g(1lb)button mushrooms, thickly sliced
2tbspunsalted butter
50g(⅓cup)plain (all-purpose) flour
375ml(1½cups)chicken stock
250ml(1cup)milk
1tspdried thyme
1tspdijon mustard
50g(½cup)freshly grated parmesan
1sheet puff pastry, partially thawed, cut into 12 rectangles
1egg, whisked
1tspsesame seeds (optional)
Instructions
(keeps your screen active)
Fry the onion and garlic – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until fragrant and softened.
Add the chicken – Add the chicken, salt and pepper. Cook for 4–5 minutes, stirring regularly, until the chicken starts to turn golden.
Add the mushrooms – Add the mushrooms and cook for 4–5 minutes until the mushrooms start to soften.
Finish making the filling – Add the butter and, once melted, stir through the flour.
Reduce the heat to medium–low and slowly whisk in the stock, milk and thyme. Simmer for 15 minutes, uncovered, stirring once halfway through (the sauce needs to be slowly bubbling and will thicken as it cooks).
Stir through the dijon mustard and parmesan; set aside to cool slightly.
Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
Transfer to a baking dish – Spoon the filling into a pie dish or baking dish (if circular, approximately 30 cm/12 inches in diameter; if rectangular, approximately 30 x 20 cm/12 x 8 inches).
Top with the pastry – Arrange the puff pastry rectangles all over the top of the pie, gently overlapping each other so that they are covering the filling.
Brush the pastry with the whisked egg and sprinkle with the sesame seeds, if desired.
Bake – Bake for 30–35 minutes or until the pastry is golden and crispy.
Serve – Serve hot with your chosen sides.
Nutrition information
Nutrition Facts
Chicken Mushroom Pie
Amount per Serving
Calories
474
% Daily Value*
Fat
28
g
43
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
134
mg
45
%
Sodium
812
mg
35
%
Potassium
688
mg
20
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
28
g
56
%
Vitamin A
370
IU
7
%
Vitamin C
3
mg
4
%
Calcium
161
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Make the pie filling up to 3 days in advance. Let it cool completely, then refrigerate in an airtight container. When ready to cook, spoon the filling into a baking dish, top with the pastry, then bake as per the recipe.
Freezing
Filling only – Cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge, then top with the pastry and bake. Add 5–10 minutes to the baking time if the filling is still cold.
Fully assembled (unbaked) – Assemble the pie, brush with egg and freeze before baking. Freeze, uncovered, until the pastry is firm, then wrap tightly in plastic wrap and foil. Bake from frozen at 220°C (425°F) (200°C/400°F fan-forced) for 45–50 minutes, or until the pastry is golden and the filling is piping hot.
Leftovers
Refrigerate cooked pie leftovers for up to 3 days. Reheat in the oven for best results – the pastry will soften slightly, but the filling remains delicious. Individual slices can also be reheated in the air fryer for extra crispiness.
Hands down the best chicken pie recipe I’ve ever made. I have made this pie countless times. As the weather gets cooler this is a staple and everyone loves it. I use this in the Kmart pie maker and it’s a winner. I’ve even skipped the pastry and just served the chicken mixture with rice. The kids love it 10000/10
Hi Shay! So glad you loved it. Yes, you can absolutely sub the milk – unsweetened oat milk or soy milk both work really well here. Coconut milk also works if you don’t mind a slightly richer flavour. Nic x
I cooked this recipe for the first time after having a massive craving for some chicken pot pie and it was definitely a hit in our household. My five year old thinks it is the best thing he has ever eaten and kept singing to me how yummy the dinner was until he went to bed tonight lol he said he will think about the pie to bed so he can eat it again in his sleep! It’s our new family favourite 🙂
Oh, Chiaki, this sweet comment has made my day!!!!! 🥰 Give your son a cuddle from me! This is just the MOST beautiful feedback and brought a tear to my eye! 🥰 Nic x
Hi Nikki, this is a great question and I will add the answer to the recipe. But here’s the info you need. Nic x
MAKE AHEAD
Make the pie filling up to 3 days in advance. Let it cool completely, then refrigerate in an airtight container. When ready to cook, spoon into a baking dish, top with pastry, and bake as per the recipe.
FREEZER-FRIENDLY
Filling only – Cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge, then top with pastry and bake. Add 5–10 minutes to the baking time if the filling is still cold.
Fully assembled (unbaked) – Assemble the pie, brush with egg and freeze before baking. Freeze, uncovered, until the pastry is firm, then wrap tightly in plastic wrap and foil. Bake from frozen at 220°C (425°F) (200°C/400°F fan-forced) for 45–50 minutes, or until the pastry is golden and the filling is piping hot.
LEFTOVERS
Refrigerate cooked pie leftovers for up to 3 days. Reheat in the oven for best results – the pastry will soften slightly, but the filling remains delicious. Individual slices can also be reheated in the air fryer for extra crispiness.
So delicious!
The second time around I added finely chopped carrot and frozen peas for the kids veggie intake haha.
Husband ate three people’s portions so must be good haha
Hi Mak, haha, love that your husband ate three portions! I assume that means he liked it! Well done on upping the veggie count, too. Thanks also for the rating. Nic x
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Jazmin says:
Hands down the best chicken pie recipe I’ve ever made. I have made this pie countless times. As the weather gets cooler this is a staple and everyone loves it. I use this in the Kmart pie maker and it’s a winner. I’ve even skipped the pastry and just served the chicken mixture with rice. The kids love it 10000/10
Nicole says:
Hi Jazmin, wow, I am beyond thrilled to hear this! 🙌🏻🥰 Love that you have also enjoyed the filling with rice … what a great idea! ❤️ Nic x
Shay says:
Love this recipe, could you suggest a non dairy substitute for the milk ?? Would love to make for my parents that don’t have dairy
Nicole says:
Hi Shay! So glad you loved it. Yes, you can absolutely sub the milk – unsweetened oat milk or soy milk both work really well here. Coconut milk also works if you don’t mind a slightly richer flavour. Nic x
Chiaki says:
I cooked this recipe for the first time after having a massive craving for some chicken pot pie and it was definitely a hit in our household. My five year old thinks it is the best thing he has ever eaten and kept singing to me how yummy the dinner was until he went to bed tonight lol he said he will think about the pie to bed so he can eat it again in his sleep! It’s our new family favourite 🙂
Nicole says:
Oh, Chiaki, this sweet comment has made my day!!!!! 🥰 Give your son a cuddle from me! This is just the MOST beautiful feedback and brought a tear to my eye! 🥰 Nic x
Nikki says:
Hi Nic,
Is this freezer friendly if I just make the filling in advance?
Nicole says:
Hi Nikki, this is a great question and I will add the answer to the recipe. But here’s the info you need. Nic x
MAKE AHEAD
Make the pie filling up to 3 days in advance. Let it cool completely, then refrigerate in an airtight container. When ready to cook, spoon into a baking dish, top with pastry, and bake as per the recipe.
FREEZER-FRIENDLY
Filling only – Cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge, then top with pastry and bake. Add 5–10 minutes to the baking time if the filling is still cold.
Fully assembled (unbaked) – Assemble the pie, brush with egg and freeze before baking. Freeze, uncovered, until the pastry is firm, then wrap tightly in plastic wrap and foil. Bake from frozen at 220°C (425°F) (200°C/400°F fan-forced) for 45–50 minutes, or until the pastry is golden and the filling is piping hot.
LEFTOVERS
Refrigerate cooked pie leftovers for up to 3 days. Reheat in the oven for best results – the pastry will soften slightly, but the filling remains delicious. Individual slices can also be reheated in the air fryer for extra crispiness.
Amelia says:
My husband made this last night and it was so delicious. Our guest absolutely loved it too. We will definitely make it again!
Nicole says:
So great to hear, Amelia! Nic x
Charlie says:
Delicious!! Will definitely be making this one often
Nicole says:
Great to hear, Charlie! Thanks so much for the rating. Nic x
Jenna says:
Tried this out tonight. Our whole family loved it. I made mini pies instead and decorated our plates with green grapes. Simply beautiful 😊 Thank you.
Nicole says:
Hi Jenna, so thrilled you loved this! I also love making mini pies. The green grape styling sounds beautiful! Thanks for the rating, too. Nic x
Mak says:
So delicious!
The second time around I added finely chopped carrot and frozen peas for the kids veggie intake haha.
Husband ate three people’s portions so must be good haha
Nicole says:
Hi Mak, haha, love that your husband ate three portions! I assume that means he liked it! Well done on upping the veggie count, too. Thanks also for the rating. Nic x
Anna says:
Amazing flavours, I do bake mine for 15 minutes assembling it right way with puff pastry . Our favourite and last is 2 days !
Nicole says:
Wonderful to hear, Anna! Thanks for sharing. Nic x
Helena says:
Absolutely delicious! Made this for the first time today and the flavours are incredible! Thanks for another tasty recipe Nicole!
zlatinailiev says:
Absolutely delicious! This will become a regularaly used recipe!
cindykbaker3 says:
Love, love, love this Pie. My partner said it is outstanding. Has become one of our favorites. Very delicious.