Chicken and Mushroom Pie Recipe
Bring joy to your table with this chicken and mushroom pie recipe! Packed with flavor, it’s the ultimate comfort food treat.
Published: January 30, 2025 · Modified: January 30, 2025 by Jennifer Ryan

Growing up, my mum’s chicken and mushroom pie recipe was the highlight of Sunday dinners. It was hearty, comforting, and always left us scraping our plates clean. But, confession time, I stole her recipe, gave it a little twist, and dare I say, made it even better (sorry, Mum, but at the same time, thank you!).
There’s something so irresistible about the combination of tender chicken, earthy mushrooms, and creamy filling, all wrapped in flaky, golden puff pastry. It’s comfort food at its finest, and every time I make it, it feels like a warm hug from home.
Let me walk you through my version of this classic dish, which has become a firm favorite in my household, just like it was in my childhood.
The Story Behind the Recipe
My mum’s version of this pie was simple, hearty, and absolutely delicious. It was the kind of dish that would fill the house with mouthwatering aromas and bring everyone to the table in record time. But as I started making it myself, I couldn’t resist experimenting. I added a touch more seasoning, adjusted the pastry to make it extra flaky, and made sure the filling had just the right balance of creaminess and flavor.
Now, I can confidently say this version has become a family favorite in its own right. Don’t worry, Mum still approves, she even admits my tweaks might have improved it (though she’d never say that outright!).
Why You’ll Love This Chicken and Mushroom Pie
This pie is the ultimate comfort food. The creamy chicken filling, enhanced by the savory depth of the mushroom soup, is wrapped in golden, flaky puff pastry that practically melts in your mouth. It’s hearty enough to be the centerpiece of a meal yet easy enough to whip up for a weeknight dinner. And the best part? It’s incredibly versatile. Pair it with a some roasted vegetables, or even mashed potatoes for a complete meal that everyone will love.
Tips for the Perfect Chicken and Mushroom Pie
- Season Generously: Don’t skimp on the salt, pepper, and thyme. These flavors bring the filling to life.
- Use Short-crust Pastry: Store-bought pie pastry is a lifesaver and adds a buttery, flaky crust that’s hard to beat.
- Let the Pie Rest: After baking, let the pie rest for 5–10 minutes before serving. This helps the filling set and makes slicing easier.
- Customize the Filling: While this version uses cream of mushroom soup, you can add your twist by including some fresh herbs, a splash of white wine, or even a handful of grated cheese.
How to Achieve the Perfect Golden Crust
One of the best parts of this pie is its beautifully golden, flaky crust. To get that irresistible crispness, start by brushing the pastry with an egg wash before baking—this gives it a rich, glossy sheen. If you want an extra flaky texture, chill the assembled pie for 10–15 minutes before putting it in the oven. This prevents the pastry from shrinking and helps it puff up perfectly. And don’t forget to cut a few small slits on top to allow steam to escape, ensuring your filling stays creamy without making the crust soggy.
Making It Ahead and Storing Leftovers
This pie is perfect for making ahead, whether you’re prepping for a busy weeknight or planning a cozy Sunday dinner. You can assemble it a day in advance, keep it in the fridge, and bake it fresh when you’re ready. Leftovers store beautifully—just wrap them tightly and refrigerate for up to three days. To reheat, pop the pie in the oven at 180°C (350°F) for about 15 minutes to bring back that just-baked crispness. You can also freeze the unbaked pie for a future meal—just bake straight from frozen, adding an extra 10–15 minutes to the cooking time.
Chicken and Mushroom Pie Recipe
Equipment
- Fraying pan
- Pie dish (24 cm diameter)
Ingredients
- 320 Grams Rolls of ready-rolled short-crust pastry x 2
- 3 Tablespoon Salted butter
- 3 Chicken breasts
- 1 Medium Red onion peeled and finely chopped
- ¼ Teaspoon Salt
- ¼ Teaspoon Black pepper
- 1 Teaspoon Dried thyme
- 295 Grams Cream of mushroom condensed soup 1 can
- 125 Milliliters Milk
- 1 Egg lightly whisked with a fork
Instructions
- Preheat the oven to 200°C (180°C fan).
- Grease a 24 cm pie dish with butter or baking spray.
- Line the dish with one roll of puff pastry, trimming the edges neatly. Prick the base of the pastry several times with a fork to prevent puffing during baking.320 Grams Rolls of ready-rolled short-crust pastry
- Season the chicken breasts on both sides with salt and pepper.3 Chicken breasts, ¼ Teaspoon Salt, ¼ Teaspoon Black pepper
- Melt 2 tablespoons of butter in a pan over medium heat and fry the chicken breasts for 6-7 minutes per side with the lid on, until fully cooked.3 Tablespoon Salted butter
- Remove the chicken from the pan and set aside.
- Add the remaining tablespoon of butter to the pan and reduce the heat to medium. Sauté the chopped red onion for 1 minute until softened.1 Medium Red onion, 1 Teaspoon Dried thyme
- Stir in the thyme, salt, and pepper.
- While the onions cook, chop the cooked chicken breasts into bite-sized pieces.
- Add the chicken back to the pan along with the condensed cream of mushroom soup and milk. Stir the mixture until well combined and heated through.295 Grams Cream of mushroom condensed soup, 125 Milliliters Milk
- Fill the pie base with the chicken and mushroom mixture.
- Brush the edges of the pastry with the egg wash, then cover the pie with the second roll of puff pastry.1 Egg
- Trim the excess pastry and pinch the edges to seal. Use a sharp knife to make a couple of small holes in the top of the pie to allow steam to escape.
- For decoration, you can add optional pastry leaves or designs on top. Brush the entire surface with the remaining egg wash for a golden finish.
- Place the pie in the middle of the preheated oven and bake for 20-25 minutes until the pastry is golden brown and crispy.
- Let the pie rest for a few minutes before serving. Enjoy!
Notes
- Ensure the pastry edges are well-sealed to prevent any filling from leaking out during baking.
- For extra flavor, consider adding a handful of sautéed mushrooms or frozen peas to the filling.
- Leftovers can be stored in the fridge for up to two days and reheated in the oven to maintain the pastry’s crispiness.
Nutrition
This chicken and mushroom pie recipe is more than just a meal, it’s a piece of my family’s history, reimagined for a new generation. I hope it becomes a favorite in your home, just like it has in mine.
If you try it, let me know what you think, and if you have your own tweaks, I’d love to hear about them! And don’t forget to check out my other recipes for more comforting dishes that bring people together. You can also find us on social media where you’ll see all our new recipes as they are made. Happy cooking!