This chicken pie with cream and mushrooms wins you over from the very first bite: the puff pastry bakes into a crisp, golden shell, while inside waits a tender, aromatic filling of chicken breast, button mushrooms and melted cheese. It is just the thing for a family supper, a picnic, or a hearty weekend bake.
Ingredients
For the pastry and assembly:
- Frozen all-butter puff pastry — 500g (1.1 lb)
- Egg, for brushing — 1
- Sesame seeds — 1 tsp, optional
For the filling:
- Chicken breast or boneless thigh fillet — 500g (1.1 lb)
- Button mushrooms — 300g (10.5 oz)
- Yellow onion — 1
- Garlic — 2 cloves
- Unsalted butter — 30g (2 tbsp)
- Vegetable oil — 1 tbsp
- All-purpose flour — 1 tbsp, for thickening
- 20% cream — 200ml (3/4 cup plus 1 tbsp)
- Hard cheese — 120g (4.2 oz)
- Fresh parsley — 10g (1/4 oz)
- Salt — 1/2 tsp
- Ground black pepper — 1/2 tsp
- Nutmeg — 1/4 tsp
How to Make
- Defrost the puff pastry in the refrigerator until pliable. Preheat the oven to 190°C (375°F). Grease a 24–26 cm (9.5–10.2 in) cake tin or pie dish, or line it with parchment.
- Cut the chicken into small cubes, slice the mushrooms thinly, finely dice the onion, mince the garlic, grate the cheese, and chop the parsley.
- In a skillet, heat the vegetable oil with half the butter. Cook the onion for 3–4 minutes, until soft and translucent.
- Add the mushrooms and cook over high heat for 5–6 minutes, until the excess moisture has evaporated and the edges take on a light golden colour.
- Stir in the garlic and chicken, and cook for 5–6 minutes, until the pieces turn opaque. Season with salt and pepper.
- Sprinkle over the flour, stir well, then pour in the cream. Add the nutmeg. Simmer for 3–4 minutes, until thickened. Fold in half the grated cheese and the parsley. Remove from the heat and let the filling cool to a warm temperature.
- Roll out the first sheet of pastry and line the tin, letting it come up the sides. Prick the base with a fork. Spoon in the filling and smooth the surface.
- Cover with the second rolled sheet, then pinch the edges to seal. Cut 3–4 steam vents in the top. Beat the egg and brush it over the pie, then sprinkle with sesame seeds if using.
- Bake for 35–40 minutes at 190°C (375°F), until evenly golden. If the top browns too quickly, loosely cover it with foil.
- Let the pie rest for 10–15 minutes so the juices settle. Scatter over the remaining cheese or serve as is, cut into generous slices, and enjoy.
Nutrition per serving
| Calories | 460 kcal |
| Protein | 30 g |
| Fat | 31 g |
| Carbohydrates | 26 g |
| Fibre | 2 g |
| Sugar | 3 g |
| Sodium | 780 mg |
| Cholesterol | 135 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- For a juicier filling: replace part of the chicken breast with skinless thigh for a more tender result.
- Without cream: use a mixture of 150 ml milk and 50 ml chicken stock, adding 1 tsp cornstarch instead of flour.
- Cheese choices: Gouda, Cheddar, pizza mozzarella, or a blend of several cheeses all work well.
- Make ahead: assemble the pie completely, cover with cling film, and refrigerate for up to 12 hours. Bake just before serving, adding 5 minutes to the baking time.
- Freezing: bake for 20 minutes until half done, cool, wrap well, and freeze for up to 2 months. Bake from frozen at 180°C (356°F) for 30–35 minutes.
Frequently Asked Questions
Can I use yeasted puff pastry instead of standard puff pastry?
Yes, yeasted puff pastry works well too. The pie will be a little puffier, and the baking time may need an extra 5–7 minutes.
What can I use instead of button mushrooms?
Oyster mushrooms, wild mushrooms (pre-cooked first), or even no mushrooms at all. If you leave them out, add a little sautéed carrot for extra juiciness.
How do I avoid a soggy bottom?
Be sure to prick the base with a fork, do not fill it with piping-hot filling, and if needed place the tin on a preheated baking sheet or pizza stone.