Lynsey's Chunky Chicken and Mushroom Pie
Golden, flaky, and irresistibly comforting, Lynsey's Chunky Chicken and Mushroom Pie is the perfect centerpiece for a hearty family dinner. Packed with tender chunks of chicken breast, earthy mushrooms, and a creamy thyme-infused sauce, this classic recipe delivers rich, home-cooked flavor in every bite. A luscious filling of sautéed shallots, garlic, and double cream is encased in buttery puff pastry that's brushed with egg for a stunning golden finish. Ready in under an hour, this easy-to-make pie is ideal for satisfying comfort food cravings and pairs beautifully with a crisp green salad or buttery mashed potatoes. Try this ultimate chicken and mushroom pie tonight for a deliciously cozy meal everyone will love!
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Ingredients
- 500 grams Chicken breasts
- 200 grams Mushrooms
- 50 grams Butter
- 1 tablespoon Olive oil
- 2 Shallots
- 2 cloves Garlic
- 2 tablespoons Plain flour
- 250 milliliters Chicken stock
- 100 milliliters Double cream
- 1 teaspoon Dried thyme
- 0 to taste Salt
- 0 to taste Black pepper
- 1 sheet Puff pastry (ready-rolled or homemade)
- 1 Egg
Directions
Step 1
Preheat your oven to 200°C (400°F) or 180°C (fan).
Step 2
Cut the chicken breasts into bite-size chunks and set them aside.
Step 3
Slice the mushrooms, finely chop the shallots, and mince the garlic.
Step 4
In a large frying pan, heat the olive oil and half of the butter over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly golden. Remove the chicken and set aside.
Step 5
In the same pan, melt the remaining butter and sauté the shallots until soft and translucent, about 3-4 minutes. Add the garlic and sauté for another minute.
Step 6
Stir in the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
Step 7
Sprinkle the flour over the mushroom mixture and stir well, cooking the flour for 2 minutes.
Step 8
Gradually pour in the chicken stock while stirring to create a smooth sauce. Allow the mixture to simmer and thicken slightly.
Step 9
Stir in the cooked chicken, double cream, and dried thyme. Simmer for a further 5 minutes until the chicken is cooked through. Check seasoning and adjust with more salt and black pepper if necessary. Remove the filling from the heat and let cool for 10 minutes.
Step 10
Transfer the chicken and mushroom filling into a pie dish.
Step 11
Unroll the puff pastry and lay it over the pie dish, trimming any excess around the edges. Use a fork to seal the pastry around the rim.
Step 12
Beat the egg in a small bowl and brush it over the top of the pastry for a glossy finish. Use a knife to make a small slit or a few small holes in the pastry to allow steam to escape.
Step 13
Place the pie dish on a baking tray to catch any overflow and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden-brown.
Step 14
Remove the pie from the oven and let it sit for 5 minutes before serving. Enjoy!
Nutrition Facts
| Serving size | (1356.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3565.3 |
| Total Fat 236.8g | 0% |
| Saturated Fat 115.9g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 871.3mg | 0% |
| Sodium 4438.6mg | 0% |
| Total Carbohydrate 159.3g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 13.8g | |
| Protein 194.0g | 0% |
| Vitamin D 56IU | 0% |
| Calcium 247.7mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 723.1mg | 0% |
Source of Calories