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James Martin Chicken and Mushroom Pie Recipe

James Martin Chicken and Mushroom Pie Recipe
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This classic chicken and mushroom pie is rich, creamy, and wrapped in golden puff pastry. It’s made with chicken thighs, bacon, mushrooms, and a smooth mustard cream sauce—perfect for a cozy family dinner or a weekend treat.

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Ingredients Needed:

  • 100g / 3.5oz Smoked Bacon Lardons
  • 1kg / 2lb skin-on-bone-in Chicken Thigh
  • 1/2 tsp EACH: Salt, Black Pepper
  • 1 medium White Onion, thinly sliced
  • 300g / 10.5oz Chestnut Mushrooms
  • 2 cloves of Garlic
  • 3 tbsp EACH: Unsalted Butter, Flour
  • 480ml / 2 cups Chicken Stock
  • 80ml / 1/3 cup Double/Heavy Cream
  • 1 tbsp Wholegrain Mustard
  • 1 tsp Fresh Thyme Leaves
  • 1x 320g/11oz sheet of Puff Pastry
  • 1 Egg

How To Make Chicken and Mushroom Pie Recipe?

  1. Cook the Chicken Skin (optional): If using skin-on chicken thighs, preheat your oven to 180C/350F. Peel off the skin and lay it flat on a baking tray. Sprinkle a little salt, cover with baking paper, then place another tray on top. Bake for 20–25 minutes or until golden and crisp. Let it cool and pat off any extra oil. Now, cut the chicken off the bone and dice it.
  2. Season the Chicken: Season the diced chicken with salt and pepper.
  3. Cook the Bacon and Chicken: In a large pan over medium heat, cook the bacon until crispy. Remove it and place it in a baking dish, keeping the fat in the pan. Turn the heat up a little. Add the chicken and cook for a few minutes on each side until golden. It doesn’t need to be fully cooked. Move it to the dish with the bacon.
  4. Cook the Onion and Mushrooms: Lower the heat to medium, add the onion, and cook until it softens. Add mushrooms and cook until golden and the onions are soft. Add garlic and cook for another 30–60 seconds.
  5. Make the Sauce: Add butter and let it melt. Stir in the flour to make a paste. Slowly pour in the chicken stock and cream while stirring to keep it smooth. Stir in the mustard, thyme, chicken, and bacon. Simmer for 10 minutes until the sauce thickens. Taste and adjust seasoning if needed.
  6. Cool the Filling: Pour the filling into your baking dish and let it cool for about 15 minutes. Preheat oven to 200C.
  7. Add the Puff Pastry: Brush the dish edge with beaten egg. Lay the puff pastry on top, press the edges down to seal, trim off extra pastry, and brush the top with more egg. Cut a few small slits for steam.
  8. Bake the Pie: Bake for 20 minutes or until the pastry is golden and crisp. Let it rest for 5 minutes before serving.
James Martin Chicken and Mushroom Pie Recipe
James Martin Chicken and Mushroom Pie Recipe

Recipe Tips:

  • Use chicken thighs, not breasts: Thighs stay juicy and tender even after cooking in the sauce and baking. Chicken breast can turn dry in this kind of recipe.
  • Cool the filling before adding pastry: If the filling is too hot, the puff pastry will melt and turn soggy instead of puffing up. Let it rest for at least 15 minutes.
  • Crimp the pastry edges tightly: Press the pastry down well around the dish to stop the sauce from leaking during baking and to get a clean golden crust.
  • Don’t skip the mustard: Even if you don’t love mustard, just 1 tablespoon adds a deep flavor to the sauce without being overpowering.
  • Cut steam holes in the top: This helps steam escape and stops the pastry from getting soft or puffing unevenly. Just 2–3 small slits are enough.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the pie cool first, then cover and store in the fridge for up to 3 days.
  • Freeze: Cool the pie, wrap it well, and freeze for up to 2 months.
  • Reheat: Set the air fryer to 160C. Place a slice of pie inside and heat for 6–8 minutes until hot and crispy.

Nutrition Facts:

  • Calories: 615 kcal
  • Total Fat: 40g
  • Saturated Fat: 18g
  • Cholesterol: 180mg
  • Sodium: 510mg
  • Potassium: 650mg
  • Total Carbohydrate: 21g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Protein: 45g

Try More James Martin Recipes:

James Martin Chicken and Mushroom Pie Recipe
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James Martin Chicken and Mushroom Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy
Servings

5

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

615

kcal

This classic chicken and mushroom pie is rich, creamy, and wrapped in golden puff pastry. It’s made with chicken thighs, bacon, mushrooms, and a smooth mustard cream sauce—perfect for a cozy family dinner or a weekend treat.

Ingredients

  • 100g / 3.5oz Smoked Bacon Lardons

  • 1kg / 2lb skin-on-bone-in Chicken Thigh

  • 1/2 tsp EACH: Salt, Black Pepper

  • 1 medium White Onion, thinly sliced

  • 300g / 10.5oz Chestnut Mushrooms

  • 2 cloves of Garlic

  • 3 tbsp EACH: Unsalted Butter, Flour

  • 480ml / 2 cups Chicken Stock

  • 80ml / 1/3 cup Double/Heavy Cream

  • 1 tbsp Wholegrain Mustard

  • 1 tsp Fresh Thyme Leaves

  • 1x 320g/11oz sheet of Puff Pastry

  • 1 Egg

Directions

  • Cook the Chicken Skin (optional): If using skin-on chicken thighs, preheat your oven to 180C/350F. Peel off the skin and lay it flat on a baking tray. Sprinkle a little salt, cover with baking paper, then place another tray on top. Bake for 20–25 minutes or until golden and crisp. Let it cool and pat off any extra oil. Now, cut the chicken off the bone and dice it.
  • Season the Chicken: Season the diced chicken with salt and pepper.
  • Cook the Bacon and Chicken: In a large pan over medium heat, cook the bacon until crispy. Remove it and place it in a baking dish, keeping the fat in the pan. Turn the heat up a little. Add the chicken and cook for a few minutes on each side until golden. It doesn’t need to be fully cooked. Move it to the dish with the bacon.
  • Cook the Onion and Mushrooms: Lower the heat to medium, add the onion, and cook until it softens. Add mushrooms and cook until golden and the onions are soft. Add garlic and cook for another 30–60 seconds.
  • Make the Sauce: Add butter and let it melt. Stir in the flour to make a paste. Slowly pour in the chicken stock and cream while stirring to keep it smooth. Stir in the mustard, thyme, chicken, and bacon. Simmer for 10 minutes until the sauce thickens. Taste and adjust seasoning if needed.
  • Cool the Filling: Pour the filling into your baking dish and let it cool for about 15 minutes. Preheat oven to 200C.
  • Add the Puff Pastry: Brush the dish edge with beaten egg. Lay the puff pastry on top, press the edges down to seal, trim off extra pastry, and brush the top with more egg. Cut a few small slits for steam.
  • Bake the Pie: Bake for 20 minutes or until the pastry is golden and crisp. Let it rest for 5 minutes before serving.

Notes

  • Use chicken thighs, not breasts: Thighs stay juicy and tender even after cooking in the sauce and baking. Chicken breast can turn dry in this kind of recipe.
  • Cool the filling before adding pastry: If the filling is too hot, the puff pastry will melt and turn soggy instead of puffing up. Let it rest for at least 15 minutes.
  • Crimp the pastry edges tightly: Press the pastry down well around the dish to stop the sauce from leaking during baking and to get a clean golden crust.
  • Don’t skip the mustard: Even if you don’t love mustard, just 1 tablespoon adds a deep flavor to the sauce without being overpowering.
  • Cut steam holes in the top: This helps steam escape and stops the pastry from getting soft or puffing unevenly. Just 2–3 small slits are enough.

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