Name: Chicken and Mushroom Pie
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 25 grams unsalted butter; 1 leek (white part, washed and thinly sliced); 250 grams mushrooms (sliced, any type); 2 garlic cloves (minced or finely chopped); 4 sprigs fresh thyme; 30 grams flour (plain); 240 ml chicken stock (or vegetable); 120 ml milk (full cream, or cream); 300 grams cooked chicken; 50 grams parmesan; 1/4 tsp pepper; salt (to taste); 1 sheet puff pastry (ready-rolled); 1 egg (lightly beaten with 1 tablespoon of water)

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Chicken and mushroom pie is a dish that tastes delicious but is so easy to make. The creamy umami flavour packed filling topped with buttery, flaky pastry is the type of comfort food I love. I recommend using up your leftover cooked chicken for this dish (roast is ideal). Not only does it add another depth of flavour, but it also cuts down on prep and cooking time… it’s a win win!

This tender chicken pie is also loaded with buttery leeks, and mushrooms that soak up all the garlicky, herby goodness of the sauce. This recipe only calls for puff pastry on the top, however you can use my shortcrust recipe to make a pastry base if you are after a pie that is fully encased.

It’s the perfect way to turn a bit of leftover roast chicken into something that feels like a treat. Quick to throw together, ridiculously satisfying, and guaranteed to have everyone going back for seconds – this chicken and mushroom pie ticks all the right boxes.

As a sneaky weekly time saver trick, cook double of the filling and use it with my savoury crepes for a fresh meal later in the week!

Ingredients for Chicken and Mushroom Pie

For a comforting chicken and mushroom pie, it’s all about balance – a creamy filling, buttery pastry, and umami from the mushrooms. Below is what you’ll need

Filling

25g unsalted butter: This forms the base of your sauce and gives the filling a velvety, rich flavour. I like using unsalted butter so I have better control over the salt content.

chicken and mushroom pie ingredients — *I use the light green and white parts of the leek – but wash it well!*

1 leek, white part only, washed and thinly sliced: Leeks add a gentle onion sweetness that blends beautifully with mushrooms. Make sure to wash them well, as grit can hide between the layers.

250g mushrooms, sliced (any variety): Button, Swiss brown, or a mix of both work well – I like the bite that these two provide.

2 garlic cloves, minced or finely chopped: Because really, what are mushrooms without garlic.

4 sprigs fresh thyme: Thyme complements the chicken and mushrooms with its subtle, herby aroma. If using dried thyme, reduce to about ½ teaspoon.

30g plain flour: The thickener for your sauce — it blends with the butter to create a roux, which gives the filling its luscious texture.

240ml chicken stock (or vegetable): Stock adds richness and enhances the flavour of the filling. If using store-bought, choose a low-sodium version so you can season to taste.

120ml full cream milk (or cream): For a creamy, silky consistency. Cream will make it richer, while milk keeps it lighter.

300g cooked chicken: Leftover roast chicken works perfectly here — a great way to reduce waste and turn last night’s dinner into something new. Shred or roughly chop it into bite-sized pieces.

50g grated parmesan: Adds saltiness and depth. It melts into the sauce for a subtle cheesy flavour that elevates the filling.

¼ teaspoon black pepper: At least, you may want to increase the amount of pepper after tasting.

Salt, to taste: Season at the end, once you’ve tasted the filling – parmesan and stock can already add a fair bit of saltiness.

Assembly

1 sheet ready-rolled puff pastry: The flaky, golden crowning glory of your pie. Ready-rolled pastry saves time without compromising texture — just thaw it slightly before using.

1 egg, lightly beaten with 1 tablespoon of water: The egg wash creates that irresistible glossy finish and helps seal the edges of your pastry.

How to Make Chicken and Mushroom Pie

Here’s how to bring all the ingredients together, to make the most delicious chicken and mushroom pot pie.

Make the Chicken and Mushroom Filling
Start by melting the butter in a medium-sized pot over medium heat. Once it’s foamy, add the leek, mushrooms, garlic, and thyme. Let them cook uncovered for about five minutes. The leeks should soften and the mushrooms should release their juices and begin to turn golden at the edges. Stir occasionally so nothing sticks to the bottom.

When everything looks softened and fragrant, sprinkle in the flour. Stir well until all the vegetables are coated – this helps the sauce thicken. Remove the pot from the heat and gradually pour in the chicken stock and milk, a little at a time, stirring constantly to prevent lumps. Once the liquid is incorporated and the mixture is smooth, return the pot to a low-medium heat.

Simmer gently, stirring as the sauce thickens and turns glossy. This should only take a couple of minutes. Add the cooked chicken, parmesan, and pepper, stirring until the cheese melts into the sauce. Taste and season with salt as needed – you want it flavourful but not too salty.

Transfer the mixture to the fridge and let it cool for at least 10 minutes before assembling your pie. If you’re prepping ahead, you can refrigerate the filling overnight – it’ll actually firm up and be easier to spoon into your dish later.

Assemble the Pie
Choose a pie dish around 22cm wide with a shallow rim if you have one – this helps support the pastry edge, though it’s not essential. Preheat your oven to 200°C if conventional or 180°C for fan-forced.

Lay the puff pastry flat on your bench. Place the pie dish upside down in the centre of the pastry and cut around it with a sharp knife, following the dish’s edge closely. Flip the dish back right way up and lightly spray the rim with oil to help prevent the pastry from sticking.

Take your chilled filling and spoon it into the dish, spreading it evenly to the edges. It’s best to pile it slightly higher in the middle – the filling settles as it cooks.

Use the leftover pastry offcuts to create a rough ring around the rim of the pie dish. It doesn’t need to be perfect – think of it as a little perch for your pastry lid. Brush this ring lightly with your egg wash.

Carefully place your pastry circle on top of the filling, letting it rest on the pastry ring. Press the edges gently to seal – I like using my fingers. Press two fingers from one hand on the side of the pastry and push in between them on top of the pastry, it makes a nice rustic, old-fashioned look. But pressing down with a fork also works well and gives a classic crimped look. Brush the top with more egg wash for that golden shine, then pierce it 5 – 6 times with a fork to let steam escape as it bakes.

Slide the pie into the oven and bake for about 20 minutes, or until the pastry is puffed, crisp, and beautifully golden. Once it’s done, resist the temptation to dig in straight away – letting it rest for around 10 minutes allows the filling to settle and makes serving easier.

Frequently Asked Questions about this Chicken Pie Recipe

Can I make chicken and mushroom pie ahead of time?
Absolutely. You can prepare the filling up to a day in advance and store it in the fridge until you’re ready to assemble and bake. This actually helps the flavours develop and makes the mixture thicker and easier to handle. If you want to bake the whole pie ahead of time, let it cool completely, then cover and refrigerate. Reheat in the oven at 180°C until warmed through and crisp on top. You can also freeze the filling and thaw in the fridge the day before you want to use it.

Can I freeze the cooked chicken and mushroom pie?
You can, however I recommend freezing the filling and cooking the pastry fresh when you are ready to eat it. As it only takes minutes to assemble and about 20 minutes to bake – which is not much more than it takes to heat through. Alternatively, you can make a pie with a full shortcrust pastry base and this can be frozen after cooking. Wrap well and freeze for up to 3 months.

What’s the best chicken to use?
Leftover roast chicken is ideal, but poached or rotisserie chicken works just as well. Thigh meat gives a slightly richer flavour and stays tender after baking, while breast meat makes for a lighter pie. If you’re cooking chicken fresh, season it lightly before adding it to the filling for extra depth.

Can I make this a dairy-free or gluten-free chicken and mushroom pie?
Yes to both. Gluten-free: Simply swap the plain flour for gluten-free plain flour and use gluten-free puff pastry. Dairy-free: Use a dairy-free milk instead of the full cream cows milk and omit the cheese. It will make a slightly different flavoured filling, but still tastes great!

What pastry works best for the chicken pie?
Puff pastry gives that classic, flaky top and a lovely golden crust, but if you prefer something heartier, shortcrust pastry is also delicious. You can even use shortcrust for the base and puff pastry for the lid if you like a full crusted pie.

Can I use cream instead of milk in the filling?
You can, and it’s delicious! Cream makes the filling extra rich and indulgent, while milk gives a lighter finish. For a balance of both, try using half cream and half milk – you’ll get a smooth sauce without it feeling too heavy.

Can I add more vegetables to the chicken and mushroom pie?
Of course. Beans, peas, broccoli, spinach and kale all work well. You can also use celery and carrots, cooking them with the leek and mushrooms until soft. Leftover roast pumpkin is another vegetable that works well with chicken and mushrooms.

What should I serve with chicken and mushroom pie?
This pie pairs beautifully with simple sides. For a cosy winter meal, serve it with steamed greens, buttery mashed potatoes and roasted carrots. Otherwise a crisp green salad to balance the richness works beautifully.

Nutritional Information for the Chicken and Mushroom Pot Pie Recipe

The figures used in this chicken and mushroom pie recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures. If you added shortcrust pastry base, you will need to include this into your figures.

More Tasty Recipes to try

If you enjoy this creamy chicken and mushroom pie, you might also like a few of these cosy, savoury recipes. They’re all perfect for nights when you want something hearty but still easy to throw together. Some are great for preparing ahead too. Just check the posts to see which ones can be pre-made.+9

Beef brisket pie – using leftover brisket, this pie provides tender, slow-cooked beef in a rich gravy, tucked beneath buttery pastry; the ultimate comfort dinner.
Leftover lamb pie – a clever way to turn Sunday roast leftovers into something new and delicious.
Chicken parcels – flaky pastry pockets filled with savoury chicken and vegetables, perfect for lunch or dinner.
Family size chicken pot pie – a wholesome, veggie-packed classic that’s both filling and budget-friendly. A recipe great for a crowd!
Tuna strudel – a delicious creamy and cheesy tuna and vegetable filling wrapped in puff pastry. This dinner is equally great for the family as it is serving for guests.
Creamy sundried tomato chicken – also known as “Marry me chicken”, this dish provides comfort in both creamy sauce and a little heat.
Chicken breasts with stroganoff sauce – a classic creamy mushroom stroganoff sauce served over lightly fried tender chicken breasts. Again, more creamy comforts… there seems to be a theme here!

Feedback and More

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Also, if you enjoyed this recipe, you might like some of my other dinner options, weeknight meals or one pot wonders.

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