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Chicken and Mushroom Pie

When it comes to the winter months, I’m always on the hunt for a familiar heart warming dish and any type of pie always cuts it for me.

Shepherd’s pie, cottage pie, fish pie, cheese pie, steak and ale pie… they’re all winners in my book. One that you can easily cuddle up with on your sofa and have a good movie in the background.

Then there’s chicken and mushroom pie, one that I undoubtably resonate my childhood days with.

My mother always seemed to make these as a go-to munch after school, as we were such active and hungry kids who couldn’t bear the wait for dinner. Don’t think she followed a recipe, so I came up with one of my very own.

Chicken and mushroom pie

The easy part to this is you can prepare the filling in advance and the pastry is a cheeky store bought puff pastry. I decided to jazz it up a tad by using the peppered puff pastry from Tesco. If you can’t find this, no big deal, just use the regular stuff, or add pepper and spices of your own!

Right. Let’s get down to business, the recipe.

You’ll need:

  • 2 chicken breasts
  • A handful of button mushrooms
  • 1 large onion
  • 2 cloves of garlic
  • 1 chicken stock cube + water / 1 pint of chicken stock
  • Plain flour
  • 1-2 tablespoon double cream
  • Bacon chunks (optional)

1) Cut up the chicken into small chunks and coat them in flour. Set aside.

2) Fry up the onions and garlic until soft.

3) Add the chicken and brown them off, then add the bacon and mushrooms.

4) Pour in the chicken stock, bring to a boil and simmer for 10-15 minutes, stirring occasionally.

5) It should have turned into a thick consistency. If not, just add a tablespoon of plain flour to the mixture and make sure it’s cooked through.

6) Add your cream and season to taste with salt and pepper.

7) Leave to cool completely before dividing them into your portions.


8) Cut out round pieces of puff pastry for the top of your pies, place them on top and use a fork to crimp them down.


If you decide to put some flare into your pies, go for it!

I’ve added some little leaves and a sprig of rosemary.

P.s. Don’t forget to slash your pastry to let some of the steam out and to keep it crispy.




Marvel at your masterpiece!

These keep well in the fridge covered in cling film for a good few days or you can easily freeze them for whenever you want to bash out one of these bad boys.

Pop them into the oven for 25-30 minutes at 180ºC.


Let’s not waste those cut-offs!

Wrap up some cocktail sausages and they’re good to go.

Chicken and Mushroom pie


Dig in! Break through that crust and enjoy!

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3 thoughts on “Chicken and Mushroom Pie

  1. Pingback: Escape to the city of Bangkok | INDULGE YOURSELF

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