Delicious chicken and mushroom pies made with chicken thighs and sautéed mushrooms in a creamy garlic homemade sauce. Encased in flaky puff pastry, these amazing pies are perfect for a weekend lunch or dinner.
It's a well known fact that we love a good pie in New Zealand. Flaky pastry with a tasty meat centre - what's not to love?
My latest pie creation is Chicken and Mushroom Pies and they are extremely tasty. If you have the time, it's well worth making the individual pies as they look super cute served up! But this recipe would taste just as good in one large family pie. Serve with mashed potatoes and peas if you want to bulk out the meal.
If you like this meal, you'll also love the idea of my Chicken and Mushroom Lasagne. A lasagne made with a creamy white sauce instead of a tomato sauce filled with the winning combination of chicken and mushroom.
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Ingredient notes:
- Chicken: When making a chicken pie, I prefer to use chicken thighs over chicken breasts. They have a little more fat and flavour in them, and they're less likely to dry out.
- Mushrooms: Any type of mushrooms would work in this recipe. I like a white or brown button mushroom.
- Pastry: My favourite pastry for pies is flaky puff pastry. I used a reduced fat one in this recipe, simply because it was already in the freezer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake.
Heat oil in a large frying pan over a gentle heat. Add onion and sauté for a few minutes. Add crushed garlic and stir to combine.
Increase the heat, add the chicken and cook for a few minutes until it starts to brown.
Add the mushrooms to the pan and sauté for 5 minutes. Sprinkle over the mixed herbs and stir to combine.
Whisk the cornflour into the cream. Pour over the chicken and cook, stirring until it thickens up. Season to taste, then set aside to cool while you prepare the pastry.
Grease 4 small pie dishes then line each one with pastry.
Divide the cooled filling between the pie dishes. Place pastry on top of each pie. Seal the pastry edges together then brush with the egg.
Cook in the oven for 40 minutes until the pastry is golden and cooked through.
Recipe FAQs:
For savoury pies, I like to use a good flaky puff pastry. In New Zealand, my favourite is Edmonds. For sweet pies, I mostly use a sweet shortcrust pastry. Again, my favourite is Edmonds! (#notsponsored!)
Flaky pastry is not gluten free. If you substituted it for gluten free pastry then these would be gluten free pies. In New Zealand you can purchase Pavillion gluten free pastry sheets from most major supermarkets.
Storage:
Store any leftover pies in an airtight container in the fridge for up to 3 days.
Pies can also be frozen. Simply allow the pie to cool completely. Wrap in cling film or place in an airtight container in the freezer for up to three months. Defrost in the fridge overnight, then reheat in the oven until piping hot the whole way through.
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Chicken and Mushroom Pies
A flaky pastry pie made with a creamy chicken and mushroom filling.
Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 500g chicken thighs, chopped
- 250g mushrooms, finely sliced
- 1 tsp mixed herbs
- 1 Tbsp cornflour
- 1 cup cream
- 4 sheets puff pastry, thawed
- 1 egg, whisked
Instructions
- Preheat the oven to 180°C fan bake.
- Heat oil in a large frying pan over a gentle heat. Add onion and sauté for a few minutes. Add crushed garlic and stir to combine.
- Increase the heat, add the chicken and cook for a few minutes until it starts to brown.
- Add the mushrooms to the pan and sauté for 5 minutes. Sprinkle over the mixed herbs and stir to combine.
- Whisk the cornflour into the cream. Pour over the chicken and cook, stirring until it thickens up. Season to taste, then set aside to cool while you prepare the pastry.
- Grease 4 small pie dishes then line each one with pastry.
- Divide the cooled filling between the pie dishes. Place pastry on top of each pie. Seal the pastry edges together then brush with the egg.
- Cook in the oven for 40 minutes until the pastry is golden and cooked through.
Notes
- This could also be made in one large pie dish.
- Add your favourite veggies in if you like.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 707Total Fat: 55gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 274mgSodium: 326mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 37g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Erin says
Hey. Can't wait to try this. Is the chicken okay to be thawed again if frozen, if it is twice cooked in the recipe? (Ie cooled down before its cooked in the pastry)
VJ cooks says
Hi Erin, yes it is okay to reheat the frozen pies. The main concern is ensuring the chicken in heated sufficiently the whole way through. When the pies are cooked in the oven, either the first time or from frozen, they should be piping in the centre.
Frankie Pabla says
Hello
Could evaporated milk be used instead of cream?
VJ cooks says
I haven't tried it myself but I can't see why it wouldn't work. Let me know how you get on.
Donna Hartley says
Such a great recipe, first time making pie with chicken and mushrooms. Very tasty and easy, served with kūmara mash and green beans.
Thank you