Easy Chicken and Mushroom pot pie
This is a recipe for a simple British Chicken and Mushroom pie.
There is nothing more satisfying than a good old British pie. This Chicken and Mushroom Pot Pie recipes is one of my favourite chicken pies and is really quite delicious.
Chicken and mushrooms have always gone well together.
My daughter is a bit fussy about the mushrooms but I cut them large enough so we can fish them off her plate before serving up.
Chicken and Mushroom Pot Pie Casserole
I made this chicken recipe this week as it is British Pie week between the 4th and 10th of March this year (2019).
It is a really easy homemade chicken pot pie to make. The recipe uses a chicken pot pie filling which is a very good chicken mushroom casserole in its own right.
So if you do not want to serve up as a pie, you can serve up the filling as a casserole instead and save the hassle with the pastry.
We Brits do love a bit of pastry though! Pies are in our blood.
We have savoury pies and sweet pies. Some examples of the former are: Shepherd’s Pie, Steak and Kidney Pie, Chicken and Ham pie, Pork Pie, Fish Pie, Steak and Onion Pie and Steak and Ale Pie, to name but a few. There are many more, and not all use pastry as a topping.
Some of the latter are: Apple and blackberry pie, apple pie, apple and cherry pie, as well as many other pudding or desserts in the form of pies.
Campbell’s chicken soup
When I was little, my Granny used to make a chicken casserole with Campbell’s chicken soup, which I loved. It was so easy to make and really very tasty. We used to eat it with boiled rice.
However, if you were to compare it to this homemade chicken and mushroom pie recipe, I think you would find this is vastly superior. Sorry Gran, wish you were here to try mine xx 😊
There are many ways to make a chicken and mushroom pie. Quite often people will vary them by adding peas or leeks, which can be a great addition.
But I think that this is simple and tasty, it does not need any extras. You can always serve up with peas on the side of course if you wish.
The trick is to get the sauce to the right consistency and taste. Follow this recipe to do this.
You can also make it creamier by adding some cream to the sauce at the end, but I did not do this, and I do not think it is necessary. The sauce is creamy enough.
Pastry type
I have cheated here by using a ready-made puff pastry for the chicken pot pie crust, but of course, you can always make your own. You could also use a shortcrust pastry if you prefer, but I like the lightness of the puff pastry.
Here I have served up together with some delicious Belgian French Fries, but you could also serve it with mashed potatoes and some carrots.
If you like you can also make lots of individual chicken pot pies with this recipe and freeze them for later use. Or make some mini chicken pot pies.
And you can also make this recipe to use up any leftover chicken you may have from a roast chicken for example.
Note you can, of course, use dried herbs if you do not have fresh ones. I just happen to have fresh parsley and Rosemary in my garden so it always says ‘fresh’ in the recipe card!
I hope you enjoy this recipe and I challenge you to leave some for later 😊!
If you do try this recipe, please let me know how you get on in the comments section below!
How to make creamy chicken and mushroom pie
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Chicken and Mushroom Pie
This deliciously creamy chicken and mushroom pie is a beautifully warming and tasty dish. Perfect for a cold winter's way.
Ingredients
- 4 chicken breasts, cut into bite-sized pieces
- 200g button mushrooms, sliced
- A packet of ready-made puff pastry
- 3 small onions, finely chopped
- 5 garlic cloves, finely chopped
- Vegetable oil (what you need)
- 1 tbsp salted butter
- 1 tsp dried Thyme
- 6 tbsp plain flour
- 1 sprig fresh Rosemary, chopped
- 300ml milk
- 500ml chicken stock
- 2 tbsp lemon juice
- A handful of fresh Parsley, chopped
- Salt and Pepper
Instructions
- Cover the chicken pieces in seasoned flour and fry them in a pan in the vegetable oil, until they are browned on all sides. You may need to do this in batches. When done return the chicken to a plate.
- Then add the garlic, onions, thyme and Rosemary to the same pan, add some butter and cook for about 4 minutes, stirring now and again.
- Add the remains of the flour and mix, keeping on the heat for a minute.
- Then add the stock, bit by bit until it is finished. Mix well, using a whisk.
- Add the milk slowly and keep heating until the sauce begins to get thicker.
- Then add the chicken back to the pot with the mushrooms. Add the lemon juice and season to taste.
- Then heat on the hob for about 20 minutes or until the sauce has thickened to your required consistency. Season again to taste and add the chopped parsley.
- Then add the sauce to a pie dish. The dish can now be put in the fridge and cooled until you want to finish cooking it.
- When ready to cook, roll out the pastry and cover the sauce mix, making sure you give it a brush with milk when you are finished. Do not do this beforehand or the pastry may dry out before you are ready to cook it.
- Pop into a pre-heated 180C oven and heat for 30-40 minutes or until the pastry has cooked.
Notes
Serve up with accompaniments of your choice. This pie, with its delicious sauce is great with mashed potatoes and peas, but also good with a salad and some Belgian frites like the pics show.
If you have leftovers, they will keep nicely in the fridge and heat up beautifully the next day, as we did with this one.
I hope you enjoy!
Please let me know what you think in the comments section below.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 235mgCarbohydrates: 20gFiber: 2gSugar: 6gProtein: 8g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
What to serve with chicken and mushroom pie? How about trying one or more of these?:
oror maybe
and for dessert?
Or maybe you prefer another type of pie?:
Delicious! One of my favourite recipes. Thank you!
Thanks for your comments Lynn!