Easy Chicken Mushroom Pie


Servings: 4  - Prep time: 15 minutes - Cooking time: 20 minutes - 
Baking time: 25 minutes - Total time: 60 minutes

  • 1 chicken breast, cooked and shredded
  • handful peas
  • 10 medium mushrooms, sliced
  • 8 sheets of puff pastry
  • 1 egg, beaten
  • 1 tbsp butter
  • 1 tbsp all purpose flour
  • 5 tbsp chicken stock
  • 200 ml milk
  • salt and ground black pepper
  • 50 gr cheese shredded


1. Preheat your oven to 220C(428F) and line or grease a baking tin.

2. Make the sauce: Heat a medium sauce pan over medium heat, melt butter. When butter has completely melted add flour. Whisk until smooth, about 2 minutes. Whisk in the milk and chicken stock. Whisking constantly. The sauce should be thick enough to coat the back of a wooden spoon. Remove from heat and season with salt, ground black pepper and shredded cheese.

3. Shred the cooked chicken set aside. Cut the mushrooms. Heat 1 tbsp oil in a large skillet over medium heat. Cook for 2-3 minutes. Add shredded chicken and peas. Cook for another 3-4 minutes. Season with salt and pepper. Stir in the sauce and heat for 2 minutes more. Remove from heat.

4. Place 4 squares of puff pastry on prepeared baking tin. Press together the edges of the pastry squares to seal. Cut the edges to form a 'round pie dough'.
Prick sheets all over with fork. Transfer Chicken mushroom mixture onto the pastry sheets. Brush edges with beaten egg. Repeat steps with remaining pastry sheets: Press together the edges to seal, cut edges to form a round 'pie dough'. Place on top of the mixture, press with a fork edges together. Brush top with remaining egg. Pierce the top of the dough in several places to allow steam to escape while baking. 

5. Bake in preheated oven for about 20 to 25 minutes or until golden brown.

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