Description
Chicken Mushroom Pie brings hearty comfort straight from your kitchen to the dinner table. Packed with tender chicken, earthy mushrooms, and a flaky crust, this wholesome dish delivers pure satisfaction in every delightful bite.
Ingredients
Scale
Proteins:
- 1 lb 2 oz boneless, skinless chicken thighs
- 1 egg
Vegetables and Seasonings:
- 1 onion
- 1 tsp freshly minced garlic
- 1 lb 2 oz button mushrooms
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tsp dried thyme
- 1 tsp dijon mustard
Dairy and Baking:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ⅓ cup plain flour
- 1½ cups chicken stock
- 1 cup milk
- ½ cup freshly grated parmesan
- 1 sheet puff pastry
- 1 tsp sesame seeds
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Sauté 1 finely chopped onion and 1 teaspoon minced garlic until they release a fragrant aroma, about 3-4 minutes.
- Add 1 pound chicken thighs cut into bite-sized pieces, sprinkle with 1 teaspoon sea salt and ½ teaspoon black pepper. Cook until chicken turns light golden, approximately 5-6 minutes.
- Incorporate 1 pound thickly sliced button mushrooms into the skillet. Allow them to release moisture and soften, about 4-5 minutes.
- Drop 2 tablespoons unsalted butter into the pan, letting it melt completely and coat the ingredients.
- Dust ⅓ cup flour over the mixture, stirring constantly to prevent clumping. Toast the flour for roughly 1 minute.
- Gradually pour in 1½ cups chicken stock and 1 cup milk, whisking to create a smooth sauce without lumps.
- Stir 1 teaspoon dried thyme, 1 teaspoon Dijon mustard, and ½ cup grated parmesan into the bubbling sauce. Simmer until the mixture thickens, about 5-6 minutes.
- Transfer the creamy filling into a baking dish, spreading it evenly.
- Layer 12 rectangles of partially thawed puff pastry across the top, ensuring complete coverage.
- Brush the pastry with 1 whisked egg and sprinkle sesame seeds if desired.
- Bake in a preheated oven at 400°F for 25-30 minutes, until the pastry turns golden brown and crisp.
Notes
- Make sure to cut chicken into uniform pieces for even cooking and a professional-looking pie.
- When adding flour to create the sauce, stir constantly to prevent lumps and achieve a smooth, creamy texture.
- For a gluten-free version, swap regular flour with cornstarch or a gluten-free flour blend and use gluten-free puff pastry.
- Fresh thyme provides the best flavor, but dried thyme works well if fresh isn’t available, using about one-third the amount.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4 to 6
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg