Chicken and Mushroom Pie

Chicken and Mushroom pie is one of the ultimate comfort foods. Its golden crust contains earthy mushrooms and tender chicken pieces. Did you know that early pie crusts were inedible and created to preserve food?

In Medieval England, pie crusts were made using flour and water. In the 16th century, the pie crust was developed, and the focus shifted from a sturdy crust to a lighter, flakier, and butterier crust.

Interestingly, the Ancient Egyptians were the first to create the pie crust using oats, wheat, and barley. Moreover, a recipe for chicken pie was carved on a tablet in 2000 BC. Just imagine the first chicken pie was eaten over 4000 years ago. 🤔

Ingredients to Make Chicken and Mushroom Pie

Chicken breasts or thighs, Salt, Black pepper, Paprika, Oregano, Thyme, Shortcut pastry, Puff pastry, Fresh cream, Dijon mustard, Butter, Egg , Flour, Beans. Onions, Mushroom, Garlic cloves, Green onions, Fresh Parsley.

Chicken breasts or thighs are suitable for Chicken and Mushroom pie. Chicken breasts are lean and tender, while chicken thighs are juicier and boast a richer flavor due to the higher fat ratio. Make sure to cut the protein uniformly so that it cooks properly.

Salt is an essential seasoning. Black pepper adds a mild, earthy/peppery taste. Paprika has a smoky and sweet flavor. Oregano has a slightly bitter and citrus taste. Thyme has mint undertones, which can be somewhat lemony.

Shortcut pastry forms a crumbly base that turns sturdy after it is baked. It provides the foundation of the chicken and mushroom pie. Blind baking prevents the shortcrust pastry from losing shape and puffing up in the oven. Puff pastry is a light and flaky pastry used as the top layer. It is brushed with a whisked egg to create that glossy and golden finish.

Fresh cream adds a smooth and luxurious taste to the chicken and mushroom filling. Dijon mustard offers a spicy and sharp taste, and butter adds a rich and nutty taste.

Flour is essential for thickening the gravy; it creates a creamy filling that holds the ingredients together. Beans are used in the blind baking process. Onions provide sweetness and depth, while mushrooms add to the savoury component of the dish. Garlic cloves have an aromatic, slightly spicy flavour. Green onions add a mild and fresh taste to the dish. Fresh Parsley provides a burst of herbaceous flavour.

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What makes a Great Chicken & Mushroom pie?

Chicken and mushroom pie consists of vegetables, chicken, and a delicious sauce. The rich flavours of the gravy bring everything together. Adding fresh herbs brightens up the dish. Dijon mustard and fresh cream add a different dimension to the dish; they give the sauce a luxurious texture and taste. All of these components play an essential role in creating a great pie.

Depending on what type of pie you are creating, chicken and mushroom pie can take shape and form a pot pie, hand pie, or standard English pie consisting of two types of pie dough.

One is the shortcrust pie, which forms the base of the pie, and the other is the puff pastry dough, which is considered the crowning glory of the chicken and mushroom pie. If you are without the shortcrust pie dough, it is perfectly fine to skip this extra step and use the puff pastry dough only. Then, it will be called a Chicken and mushroom pot pie.

Instructions

Shortcrust pastry: Take the store-bought shortcrust pastry and the puff pastry out of the freezer. It will take approximately thirty minutes for the pastry to reach room temperature. Roll out the shortcrust pastry and line the bottom and sides of the casserole with it. Press the pastry along the corners of the dish.

Shortcrust pastry tends to shrink during baking. To maintain its shape, it must undergo blind baking, which involves adding parchment paper over the pastry’s surface and filling the casserole’s interior shell with beans.

Blind bake the shortcrust pastry: Preheat the oven and place the casserole for ten to fifteen minutes at 190°C. Thereafter, remove the casserole from the oven and remove the parchment paper and the beans. Return the casserole to the oven and bake for ten minutes until the pastry is lightly golden. Remove from the oven and set aside.

Blind baking prevents shrinkage and helps maintain the shortcrust pastry’s shape, resulting in an even bake.

Sauté the garlic: Preheat the oven to 200°C. Add two tablespoons of olive oil to a large pan. Add the minced garlic cloves. Sauté for seven to nine minutes. Caramelizing the garlic cloves creates depth in the chicken and mushroom pie.

Brown the Chicken and Mushrooms: Add the chicken and cook for five to eight minutes. Stir the chicken to ensure that it develops a rich flavour and colour. Add the sliced spring onions and mushrooms. Add the fresh cream, spices, and Dijon mustard. Let the mixture simmer on low heat for seven to nine minutes. Stir to prevent the filling from burning on the bottom of the pot.

Assemble the pie: Transfer the filling to the casserole with the shortcrust pastry, spreading it evenly. Cover with puff pastry, sealing the filling in.

The egg: Crack one egg into a small bowl and whisk vigorously. Use a brush to coat the surface of the puff pastry with egg wash.

Bake the pie: Place the Chicken and Mushroom pie in the oven and bake for twenty to twenty-five minutes. Once the puff pastry is golden, remove the pie from the oven and let it rest for ten minutes.

Although Chicken and Mushroom pie is famous in the UK, it has also spread to the US shores. Many Americans favour the taste of pot pies and omit adding the shortcrust pastry on the bottom of the pie. This version is also delicious and saves time when making the dish.

Australians add mashed potatoes and peas to their pies, which creates a more hearty dish. On the other hand, the French enjoy adding wine and salami to their pies.

Enjoy it at home

The beauty of Chicken and mushroom pie is that it is easy to make at home. Save time by using store-bought pastry. Go wild with the filling variations. The sky is the limit regarding what you can add to the pie.

How to Store Chicken and Mushroom Pie?

Store in the fridge for two to three days. Reheat in the microwave. Freeze the pie for two to three months. Use disposable foil tins for the pie. Pre-bake the shortcrust pastry and add the filling. Top with the puff pastry and freeze. Only bake the pies when it is time to eat them.

What can you Serve with Chicken and Mushroom Pie?

Serve alongside a Simple green salad or Caesar salad. Other side dishes include mashed potatoes and Roasted vegetables. Consider this Green bean recipe if you want a side dish with unique flavours. It will pair well with the Chicken and mushroom pie.