Chicken and Mushroom Pie Recipe
Comfort food at its finest! Try this creamy, golden chicken and mushroom pie recipe, perfect for family dinners and cozy nights in.
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
Tips and Tricks
- 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
Calories: 300kcalCarbohydrates: 25gProtein: 24gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 90mgSodium: 674mgPotassium: 445mgFiber: 1gSugar: 1gVitamin A: 218IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!