Chicken and Mushroom Pie

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5 from 1 vote

Chicken and Mushroom Pie

Juicy chicken pieces in an oozy, molten creamy mushroom sauce, topped with golden and crisp puff pastry.

Prep Time10

Cook Time1 20

Course: Main Course

Cuisine: British

Keyword: chicken and mushroom pie

Servings:

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.Cast iron skillet

Ingredients

2 tbsp butter divided
1 onion diced
300g / 4 cups mixed mushrooms or button mushrooms
2 cloves garlic
salt to taste
pepper to taste
700g / 1½ lb chicken breasts cut into bit-sized pieces
1-2 tarragon sprigs leaves only or 1 tsp dried tarragon
3 tbsp flour
250ml / 1 cup This is an affiliate link.chicken stock
250ml / 1 cup heavy cream
1 tsp This is an affiliate link.Dijon mustard
300g / 10oz puff pastry
1 egg beaten

Instructions

Melt 1 tbsp butter in a cast iron skillet and cook the diced onion for 5 minutes over low heat. Add the mushrooms and continue cooking over medium heat for 5 minutes longer, then add the minced garlic and cook for half a minute, season with salt and pepper. Remove from the pan to a separate plate.
To the same pan the remaining tbsp of butter and the cut up chicken breasts. Brown on the outside, the chicken doesn’t have to be cooked all the way at this point, then add the chopped tarragon. Sprinkle the flour and stir until the mixture is coated, then stir in chicken stock gradually, continue stirring until the mixture thickens for a couple of minutes, then season with salt and pepper to taste.
Pour in heavy cream and the mustard and simmer for about 5 minutes over medium heat, stir once in a while to prevent the bottom from burning. Taste and add more salt if necessary. Turn the oven on to 200C/400F and cool the mixture for about 30 minutes.
Transfer the chicken and mushroom filling into a pie plate or if cooking it in a cast iron skillet, leave it as it is.
On a floured surface roll out the puff pastry to a ¼ inch thick circle, then cover the top of the pie plate with it and press on the edges to seal. Brush with an egg wash and cut slits into the pastry for ventilation, bake in the preheated to 200C/400F oven for 25-30 minutes until the pastry is golden and the mixture underneath is bubbling. (You can cut decorative leaves out of the pastry scraps and place on top of the pie.)

Notes

Be sure to allow your filling to cool for at least 30 minutes before placing on the puff pastry lid. If added too soon, you will end up with a soggy top crust.
It’s important to cut slits in the lid to allow steam to escape while the pie cooks. This ensures that the structure stays solid and the top becomes crispy.
Let the pie rest for 20 minutes before serving. This helps the inside cool so it holds it’s shape better when opened up, and lets the filling come to a safer temperature for eating.

Nutrition