Chicken and Mushroom Pie - Fiver Feeds

Chicken and Mushroom Pie

Another day, another pie recipe where we feel perfectly justified in using readymade pastry. In fact the prospect of making our own pastry is probably the number 1 factor in putting people off making pies, so using the pre-prepared stuff is even more of a good thing. This filling is bound to bring back nostalgic childhood memories, so enjoy on a rainy weekend afternoon and finish off with an equally indulgent pudding.


Chicken and Mushroom Pie

Prep Time:

1hr 40mins


Serves 4 People


£1.01 per Person



  • Ingredients

    1tbsp Vegetable Oil
    350g Chicken Thigh Fillet Cut into Equal Sized Chunks
    1 Onion Finely Chopped
    A Few Sprigs of Fresh Thyme Leaves Only
    25g Unsalted Butter
    200g Baby Button Mushrooms
    2tbsp Plain Flour
    400ml Chicken Stock Made with 2 Stock Cubes
    200ml Milk
    ½tsp Freshly Grated Nutmeg
    500g Readymade Shortcrust Pastry
    1 egg Beaten
    Black Pepper

How to Cook

1. Heat your oven to 200C/Gas Mark 6.

2. Heat the oil in a large frying pan and season your chicken with salt and pepper. Fry on a high heat for 2 minutes then remove from the pan and keep to one side in your pie dish.

3. Fry the onion in the same pan with a sprinkling of salt (add a bit more oil if required). Cook for 5 minutes or until tender. Remove from the pan and put in the pie dish with the chicken.

4. Melt the butter in the frying pan and fry the button mushroom, halved, with the leaves from the sprigs of thyme. Toss them in the pan so they turn golden brown all over. Once cooked, put in the pie dish and give the ingredients a quick mix in your dish.

5. Leave the butter, oil and juices in the frying pan and stir in the flour to make a roux, heating through for a minute. Pour the milk and the stock together in a large jug or pan and gradually pour on top of the roux whilst whisking until you have a thick sauce. Season with the salt, pepper and nutmeg then pour on top of your ingredients in the pie dish.

6. Roll out your pastry on a floured surface until it’s about 5mm thick. Cut out a round to fit your pie dish.

7. Use the beaten egg to brush around the edge of your dish then lift your pastry to cover the pie filling. Cut a few holes in the top using a sharp knife and bake for approximately 25 minutes, or until the pie is golden brown then serve with mashed potatoes and greens. 

Spruce it Up

Now, no one would blame you for adding a handful of cut up bacon or pancetta when you fry the onions…

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Comment Below

  • Claire

    Says one hour forty cooking at top, but doesnt seem to be that long once cooking

  • Lewis Crutch – Admin

    Sorry for the confusion. This is the total time to make the whole meal including preparation.

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