This delicious chicken and mushroom pie is creamy, rich, and full of comforting flavors. It’s made with juicy chicken, crispy bacon, and soft mushrooms in a thick, savory sauce, all wrapped in golden puff pastry. Perfect for a cozy family dinner or weekend treat.

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Ingredients Needed:

3 x 320 g (3 x 11oz) rolls of ready-rolled puff pastry
1 tbsp vegetable oil
3 chicken breasts cut into small chunks
30 g (2 tbsp) unsalted butter
1 large onion peeled and finely chopped
¼ tsp salt
¼ tsp black pepper
2 sprigs of thyme or 1 tsp dried thyme
50 g (6 tbsp) plain (all-purpose) flour
300 ml (1 1/4 cups) hot chicken stock
300 ml (1 1/4 cups) milk
240 g (1/2 lb) chestnut mushrooms
8 strips of cooked bacon
juice of ½ lemon
1 egg

How To Make Chicken and Mushroom Pie Recipe?

Preheat the oven: Set oven to 200C and let it heat up.
Prepare the pastry: Unroll the 3 pastry sheets. Cut one sheet in half lengthways and stick each half to a full sheet to make two larger sheets.
Line the pie dish: Use one of the large pastry sheets to line a 26cm (10.2″) pie dish. Trim the edges but leave a 1–2cm overhang. Prick the base with a fork.
Blind bake the pastry: Place baking parchment over the pastry, fill with baking beans or rice, and bake for 10 minutes. Take out and let cool. Remove beans and parchment.
Cook the chicken: Heat the oil in a pan, add the chicken, and cook for 5–6 minutes until sealed. Remove and set aside.
Cook onions and make sauce base: In the same pan, melt the butter and cook the chopped onion for 3 minutes. Add salt, pepper, thyme, and flour. Stir until the onions are coated.
Add liquids: Slowly pour in the hot chicken stock while stirring to avoid lumps. Then add the milk and stir until the sauce thickens and bubbles.
Add filling ingredients: Stir in the mushrooms, cooked chicken, bacon, and lemon juice. Turn off the heat—the mushrooms will finish cooking in the oven.
Assemble the pie: Spoon the filling into the pie base. Brush the edges with egg. Cover with the second sheet of pastry. Press the edges to seal, trim the extra, and use scraps to make decorations if you like.
Top and bake: Brush the top with more egg, make a couple of small holes with a knife, and bake for 20–25 minutes or until golden brown.

Hairy Bikers Chicken and Mushroom Pie Recipe

Recipe Tips:

Use hot stock, not cold: adding cold stock can cause lumps in the sauce. Always use hot stock and pour it in slowly while stirring to keep the sauce smooth.
Don’t skip blind baking: this step stops the bottom crust from getting soggy. Even if you’re in a rush, blind baking makes a big difference.
Cut chicken into small chunks: smaller pieces cook faster and evenly, and they stay juicy inside the pie.
Seal the pastry edges well: press the top and bottom pastry together firmly so the filling doesn’t leak out while baking.
Make small steam holes in the top: this helps the steam escape and keeps the top pastry flaky, not soggy.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover chicken and mushroom pie cool to room temperature. then place it in an airtight container and store it in the fridge for up to 3 days.
Freeze: Let the pie cool completely. Wrap tightly in foil or place in a freezer-safe bag or container. Freeze for up to 2 months.
Reheat: Set the air fryer to 160C. Place a slice of pie inside and heat for 5–7 minutes until the filling is hot and the pastry is lightly crisped.

Nutrition Facts:

Calories: 620 kcal
Total Fat: 38g
Saturated Fat: 16g
Cholesterol: 115mg
Sodium: 680mg
Potassium: 500mg
Total Carbohydrate: 38g
Dietary Fiber: 2g
Sugars: 6g
Protein: 32g

Try More Hairy Bikers Recipes:

Hairy Bikers Chicken and Mushroom Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

620

kcal

Ingredients

3 x 320 g (3 x 11oz) rolls of ready-rolled puff pastry
1 tbsp vegetable oil
3 chicken breasts cut into small chunks
30 g (2 tbsp) unsalted butter
1 large onion peeled and finely chopped
¼ tsp salt
¼ tsp black pepper
2 sprigs of thyme or 1 tsp dried thyme
50 g (6 tbsp) plain (all-purpose) flour
300 ml (1 1/4 cups) hot chicken stock
300 ml (1 1/4 cups) milk
240 g (1/2 lb) chestnut mushrooms
8 strips of cooked bacon
juice of ½ lemon
1 egg

Directions

Preheat the oven: Set oven to 200C and let it heat up.
Prepare the pastry: Unroll the 3 pastry sheets. Cut one sheet in half lengthways and stick each half to a full sheet to make two larger sheets.
Line the pie dish: Use one of the large pastry sheets to line a 26cm (10.2″) pie dish. Trim the edges but leave a 1–2cm overhang. Prick the base with a fork.
Blind bake the pastry: Place baking parchment over the pastry, fill with baking beans or rice, and bake for 10 minutes. Take out and let cool. Remove beans and parchment.
Cook the chicken: Heat the oil in a pan, add the chicken, and cook for 5–6 minutes until sealed. Remove and set aside.
Cook onions and make sauce base: In the same pan, melt the butter and cook the chopped onion for 3 minutes. Add salt, pepper, thyme, and flour. Stir until the onions are coated.
Add liquids: Slowly pour in the hot chicken stock while stirring to avoid lumps. Then add the milk and stir until the sauce thickens and bubbles.
Add filling ingredients: Stir in the mushrooms, cooked chicken, bacon, and lemon juice. Turn off the heat—the mushrooms will finish cooking in the oven.
Assemble the pie: Spoon the filling into the pie base. Brush the edges with egg. Cover with the second sheet of pastry. Press the edges to seal, trim the extra, and use scraps to make decorations if you like.
Top and bake: Brush the top with more egg, make a couple of small holes with a knife, and bake for 20–25 minutes or until golden brown.

Notes

Use hot stock, not cold: adding cold stock can cause lumps in the sauce. Always use hot stock and pour it in slowly while stirring to keep the sauce smooth.
Don’t skip blind baking: this step stops the bottom crust from getting soggy. Even if you’re in a rush, blind baking makes a big difference.
Cut chicken into small chunks: smaller pieces cook faster and evenly, and they stay juicy inside the pie.
Seal the pastry edges well: press the top and bottom pastry together firmly so the filling doesn’t leak out while baking.
Make small steam holes in the top: this helps the steam escape and keeps the top pastry flaky, not soggy.