Indulge in Creamy Chicken and Mushroom Pie Recipe

Get cozy with this delicious Creamy Chicken and Mushroom Pie recipe! Loaded with tender chicken, savory mushrooms, and a creamy sauce, it’s a perfect comfort food for any occasion. Easy to make and always satisfying.

Creamy Chicken and Mushroom Pie

Creamy chicken and mushroom pie is a classic comfort food dish that is perfect for a cozy dinner at home. The dish typically consists of tender chicken, earthy mushrooms, and a rich and creamy sauce, all baked inside a crispy pastry shell.

To make the pie, chicken breast or thigh meat is typically used, and is first cooked in a skillet until browned and cooked through. Sliced mushrooms are added to the pan, and cooked until tender and golden brown. A creamy sauce is then made with ingredients such as cream, chicken broth, flour, and butter, and is poured over the chicken and mushroom mixture.

The pie can be made with a variety of pastry crusts, such as puff pastry or shortcrust pastry. The crust is typically baked until golden brown and flaky, and then filled with the chicken and mushroom mixture. Some recipes also call for the addition of vegetables such as onions, carrots, and peas to add extra flavor and texture.

Creamy chicken and mushroom pie is a satisfying and hearty dish that is perfect for cooler weather. It pairs well with a variety of sides, such as roasted vegetables or a simple green salad, and is sure to be a crowd-pleaser at any dinner table.

How do I thicken my chicken pie filling?

There are several ways to thicken a chicken pie filling. Here are some common methods:

1. Cornstarch slurry: Mix 1-2 tablespoons of cornstarch with equal parts cold water to create a slurry. Add the slurry to the hot chicken pie filling and stir until it thickens.
2. Flour roux: Melt 1-2 tablespoons of butter in a saucepan over medium heat. Add 1-2 tablespoons of flour and stir to combine. Cook the flour mixture for 1-2 minutes until it turns slightly brown. Slowly whisk in chicken broth or milk until the mixture thickens. Add the roux to the chicken pie filling and stir until combined.
3. Mashed potatoes: Cook some peeled and diced potatoes until tender. Mash the potatoes with a little bit of butter, milk, and salt. Add the mashed potatoes to the chicken pie filling and stir until it thickens.
4. Cream or cheese: Add some heavy cream or shredded cheese to the chicken pie filling and stir until it thickens. This method will also add richness and flavor to the filling.

Keep in mind that the consistency of the filling will also depend on the amount of liquid you use and how long you cook the filling. If the filling is still too thin, you can cook it for a little longer until it reaches the desired thickness.

Do you put puff pastry on the bottom of a pie?

Traditionally, puff pastry is not used on the bottom of a pie. The bottom crust of a pie is usually made of a different type of pastry, such as a shortcrust pastry or a savory pie crust. These types of pastry are sturdy and can hold the weight of the filling without getting soggy.

Puff pastry is often used as a top crust for pies, such as chicken pot pie or beef Wellington. It is also commonly used to make savory and sweet pastries, such as turnovers and palmiers.

That being said, there is no hard and fast rule about what type of pastry to use for the bottom of a pie. Some recipes may call for puff pastry on the bottom or for a combination of puff pastry and another type of pastry. It ultimately depends on the recipe and personal preference.

Can you use puff pastry for bottom of pie?

1. Puff Pastry: A Twist on Tradition: While traditional pie crusts are adored for their crumbly texture, using puff pastry as a base introduces a delightful twist. Puff pastry’s distinct flakiness adds a unique dimension to the pie, creating a harmonious contrast with the filling’s flavors.
2. Ease of Preparation: Utilizing puff pastry for a pie bottom is a convenient option for busy cooks. Ready-made puff pastry is widely available in grocery stores, eliminating the need for time-consuming crust preparation. It’s a shortcut that allows you to focus on crafting a luscious filling.
3. A Crisp and Flaky Foundation: Puff pastry’s exceptional layers are achieved through a process of folding and rolling, resulting in its signature puff when baked. This structural marvel provides a crisp and flaky foundation that beautifully complements both sweet and savory fillings.
4. Steps for Success: When using puff pastry for a pie base, it’s important to follow a few essential steps. First, ensure your puff pastry is properly thawed if using frozen dough. Dock the pastry (prick it with a fork) before adding the filling to prevent excessive puffing. Blind baking (pre-baking the pastry) is often recommended to maintain its shape.
5. Blind Baking Brilliance: Blind baking puff pastry for the bottom of a pie involves partially baking the pastry before adding the filling. This prevents the pastry from becoming soggy and helps maintain its delicate layers. To blind bake, line the pastry with parchment paper, fill it with pie weights or dried beans, and bake until lightly golden.
6. Versatile Pairings: Puff pastry pairs exceptionally well with an array of pie fillings. For sweet pies, consider using puff pastry for fruit tarts, custard pies, or even a decadent chocolate tart. On the savory side, it’s an ideal choice for quiches, pot pies, and vegetable galettes.
7. Creative Flair: Puff pastry’s pliability allows for creative presentations. You can weave strips of puff pastry to create lattice designs or cut out shapes to adorn the pie’s top. This artistic touch enhances both the visual appeal and overall dining experience.

Best Creamy Chicken and Mushroom Pie Recipe

Servings: 6 Preparation: 20 minutes Cooking time: 30 minutes Calories: 584 Fat: 38.3g

Ingredients

• 2 sheets of store-bought puff pastry, thawed
• 1 lb boneless, skinless chicken breasts, cut into small pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup white wine (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9-inch (23cm) pie dish with butter or cooking spray.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. Add the sliced mushrooms to the skillet and cook until they release their liquid and begin to brown.
4. Add the chicken to the skillet and cook until browned on all sides.
5. Sprinkle the flour over the chicken and mushroom mixture and stir to combine.
6. Slowly pour in the chicken broth, heavy cream, and white wine (if using), stirring constantly to prevent lumps from forming.
7. Stir in the dried thyme and season with salt and pepper to taste.
8. Let the mixture simmer for a few minutes until the sauce has thickened.
9. Pour the chicken and mushroom mixture into the prepared pie dish.
10. Cut one of the puff pastry sheets into strips and use them to create a lattice pattern on top of the filling.
11. Cut the other puff pastry sheet into a circle that is slightly larger than the pie dish. Lay the circle on top of the lattice pattern, pressing the edges down to seal.
12. Brush the beaten egg over the top of the pie.
13. Bake the pie for 25-30 minutes or until the pastry is golden brown and crispy.
14. Let the pie cool for a few minutes before serving.

Nutrition:

• Calories: 584
• Total Fat: 38.3 g
• Saturated Fat: 19.8 g
• Cholesterol: 102 mg
• Sodium: 582 mg
• Total Carbohydrates: 43.5 g
• Dietary Fiber: 2.5 g
• Sugars: 2.8 g
• Protein: 16.9 g

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Indulge in Creamy Chicken and Mushroom Pie Recipe

Rating: 4.7/5

( 34 voted )

Serves: 6 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 584 calories 38.3 fat

Ingredients

• 2 sheets of store-bought puff pastry, thawed
• 1 lb boneless, skinless chicken breasts, cut into small pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup white wine (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9-inch (23cm) pie dish with butter or cooking spray.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. Add the sliced mushrooms to the skillet and cook until they release their liquid and begin to brown.
4. Add the chicken to the skillet and cook until browned on all sides.
5. Sprinkle the flour over the chicken and mushroom mixture and stir to combine.
6. Slowly pour in the chicken broth, heavy cream, and white wine (if using), stirring constantly to prevent lumps from forming.
7. Stir in the dried thyme and season with salt and pepper to taste.
8. Let the mixture simmer for a few minutes until the sauce has thickened.
9. Pour the chicken and mushroom mixture into the prepared pie dish.
10. Cut one of the puff pastry sheets into strips and use them to create a lattice pattern on top of the filling.
11. Cut the other puff pastry sheet into a circle that is slightly larger than the pie dish. Lay the circle on top of the lattice pattern, pressing the edges down to seal.
12. Brush the beaten egg over the top of the pie.
13. Bake the pie for 25-30 minutes or until the pastry is golden brown and crispy.
14. Let the pie cool for a few minutes before serving.