Every time we hit up the local chippy the boyf insists on ordering a Chicken and Mushroom Pie. Whether he needs the extra food or not, it’s become a ritual for him. He just loooooves that Chicken and Mushroom Pie. Something about the crispy flakey top which you peel off and dip into the goo and then there’s a delicious soggy pastry at the bottom. Yep, he actually enjoys the soggy bottom. Paul Hollywood he is not. 

Chicken and Mushroom Pie for dinner

So this weekend when planning my Budget Sunday dinner I thought about my recent 20 Things To Do This Autumn post on my personal blog and figured I could tick off number 2 – bake a savoury pie. The added bonus is I’ve worked out a delicious new recipe for my boyf’s favourite pie. Hoorah!

This is a really cheaty version of a Chicken and Mushroom Pie so you don’t need to fret. But it’s not so cheaty that it’ll make you gag (apparently the retro trick was to add a can of chicken soup to the mixture – yuk!). 

Nope, today we’re going to make our own delicious pie filling, because it’s really not that hard once you’ve prepped it all beforehand. Simply follow the instructions to add the right ingredient in at the right time then add the cheat bit, shop-bought pastry! (Mary Berry would kick my butt fondant-gate-stylee). 

Chicken and Mushroom Pie_ElizabethHTC

  • Easy Chicken & Mushroom Pie
    Serves 4
    The cheats way to a freaking amazing Chicken & Mushroom Pie!
    Write a review
    Prep Time
    25 min
    Cook Time
    20 min
    Total Time
    45 min
    Prep Time
    25 min
    Cook Time
    20 min
    Total Time
    45 min
    1. 800g chicken thighs, cut into eighths
    2. 2tbsp vegetable oil
    3. 2 medium onion, finely sliced
    4. 4 garlic cloves, crushed
    5. salt and pepper, generous pinches or two
    6. 3tsp italian seasoning (or dried thyme)
    7. 150ml white wine
    8. 2tbsp cornflour (mixed with a few tbsp of cold water)
    9. 300ml chicken stock
    10. 100ml milk
    11. 100g mushrooms, roughly sliced
    12. 500g puff pasty
    13. 1 egg, lightly whisked
    1. In large wok fry the chicken in half the oil until lightly browned all over. Remove and set aside.
    2. Add the rest of the oil and fry the onion on a medium heat for 5-7 minutes, until soft and translucent. Sprinkle with salt.
    3. Add the garlic, dried herbs and a generous amount of freshly ground pepper. Stir well for a 2 minutes.
    4. Now return the chicken to the pan, stir to heat through then add the white wine. Turn up the heat to high and reduce the wine by half.
    5. In a small cup stir together the cornflour with a few splashes of cold water until fully dissolved before pouring and stirring into the wok.
    6. Now add the chicken stock and milk, bring to the boil and then simmer for around 15 minutes. The mixture should thicken and become rather gloopy. Now give it the taste test - does it need more salt and/or pepper?
    7. Allow the mixture to cool for at least half an hour.
    8. Preheat the oven to 200C whilst you roll out your puff pastry (go to about the thickness of a pound coin) on a floured surface. Use a sharp knife to create a small ‘x’ in the middle of the pastry.
    9. Gently pour your pie mixture into a large pie dish (around 30cm x 15cm should do it). Take a pastry brush and brush the egg wash along the edges of the dish. Carefully place the pastry over the pie dish pinching the pastry edges.
    10. Quickly brush all over the pastry with the egg wash and immediately pop into the oven for at least 20 minutes or until the pastry turns a delicious golden colour.
    11. Serve with peas, mash or your fave veggies.
    12. Enjoy!
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