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chicken and mushroom pie with a slice taken out
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5 from 2 votes

Chicken and Mushroom Pie

Chicken and mushroom pie is an easy recipe that combines leftover chicken with a flavorful gravy and flaky shortcrust pastry.  This fabulous comfort food is sure to be the star of your next dinner.  Learn how to cook it from scratch with this recipe!
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Servings: 10 servings
Calories: 346kcal
Author: Brooke & Emma

Ingredients
 

For the Pastry

For the Creamy Gravy

  • ⅓ cup olive oil
  • 7 tablespoons all-purpose flour
  • 1 ½ cups unsalted chicken stock
  • 1 cup whole milk or unsweet almond milk
  • 2 ½ teaspoons dried tarragon leaves
  • 1 ½ teaspoons ground white pepper
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ cup sweet peas frozen
  • 1 tablespoon lemon juice

For the Filling

  • 2 tablespoons olive oil divided
  • 1 pound white mushrooms sliced
  • 1 ½ cup yellow onion chopped
  • 1 tablespoon garlic minced
  • ¼ cup white wine
  • 2 cups cooked chicken, chopped white and dark meat

Instructions

Preparing the Veggies

  • Heat 1 tablespoon of oil in a large frying pan over medium-high heat for 2 minutes. Add half of the mushrooms and cook until they are soft but not mushy, stirring frequently. Repeat with the remaining mushrooms.
  • Heat 1 tablespoon of oil in the skillet over medium-high heat, then cook the onions until they are golden brown, stirring frequently. Lower the heat to medium once the onions begin to soften. Add the garlic and cook for 1 minute.
  • Add the dried spices to the aromatics and cook for 1 minute, stirring constantly. This will bring out the flavors of the herbs and spices.
  • Deglaze the pan to remove the brown fond from the bottom by pouring in the white wine. Use a wooden turner to scrape the fond off of the pan, adding more wine as needed. Spoon the aromatics into a bowl and set aside.

Making the Sauce

  • Heat the oil in the same skillet over medium heat.  Add the flour to make a roux, and whisk constantly for 2 minutes to remove the raw flour taste.
  • Slowly whisk in the stock and the milk, making sure the sauce is smooth, then bring it to a simmer. Cook until thickened, whisking frequently.
  • Turn the heat to low and stir in the cooked aromatics, mushrooms, chicken, and peas. Gently simmer for 10 minutes, then adjust seasonings to taste. Set aside the filling to cool and stir in the lemon juice.

Baking the Pie

  • Preheat the oven to 400°F and put a rimmed cookie sheet in to preheat.
  • Roll out half of the shortcrust pastry on a lightly floured surface, then line a 9-inch pie plate with it. If you're using a pie bird, place it in the center of the pie, then add the filling around it. If not, simply spread the filling in the pastry-lined dish.
  • Brush the rim of pastry with beaten egg, then roll out the remaining pastry to make a lid. Place it on top of the pie, then cut off the excess pastry and crimp the edge to seal. Brush the top with beaten egg and cut a few vent holes.
  • Bake at 400°F for 40-45 minutes, or until well browned.  Let it cool on a wire rack for 45 minutes before serving to allow the filling to set.
  • Cut in slices and serve hot with mashed potatoes and mushy peas.

Notes

  • Make your own pastry for the best flavor and texture.  Here's a great and easy-to-follow shortcrust recipe.
  • In a hurry? Use leftover gravy and rotisserie chicken.
  • Change the veggies based on your taste.
  • Make it fancy by putting a design of flowers or leaves made from leftover pastry on top of the pie.
  • Make Ahead: mix up the filling and refrigerate for up to 3 days, then bake when desired.

Nutrition

Serving: 1slice | Calories: 346kcal | Carbohydrates: 34g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 489mg | Potassium: 376mg | Fiber: 2g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3mg