Chicken and Mushroom Pie
This Chicken and Mushroom Pie is a comforting, creamy dish with tender chicken, earthy mushrooms, and a rich, flavorful sauce, all encased in a flaky, golden pastry crust. It’s a perfect dish for cozy dinners and can be made with either homemade or store-bought puff pastry for convenience.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-6
Ingredients
For the Filling:
2 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups mushrooms (button, cremini, or a mix), sliced
2 cups cooked chicken, shredded or diced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
½ teaspoon dried rosemary (optional)
1 tablespoon all-purpose flour (for thickening)
1 cup chicken broth
½ cup heavy cream (or milk for a lighter version)
½ teaspoon Dijon mustard (optional, for extra flavor)
½ cup frozen peas (optional)
For the Pastry:
1 sheet puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)
Instructions
1. Prepare the Filling:
1. In a large pan, heat olive oil over medium heat.
2. Add the chopped onion and cook for 2-3 minutes until softened.
3. Stir in the minced garlic and mushrooms, cooking for 4-5 minutes until mushrooms are browned.
4. Add the shredded chicken, salt, pepper, thyme, and rosemary. Stir well.
5. Sprinkle in the flour and mix for 1 minute to coat everything.
6. Pour in the chicken broth, stirring continuously. Let it simmer for 2-3 minutes until slightly thickened.
7. Stir in the heavy cream and Dijon mustard, and let the mixture cook for another 2 minutes until creamy.
8. Add the frozen peas (if using), stir, then remove from heat. Let the filling cool slightly.
2. Assemble the Pie:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry to fit your pie dish or individual ramekins.
3. Pour the chicken and mushroom filling into the pie dish.
4. Place the pastry over the filling, pressing the edges to seal. Trim any excess pastry.
5. Brush the top with beaten egg for a golden crust. Use a knife to make a few small slits to allow steam to escape.
3. Bake the Pie:
1. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
2. Remove from the oven and let it cool for 5 minutes before serving.
Nutritional Information
Calories: 450
Protein: 28g
Carbohydrates: 32g
Fat: 24g
Fiber: 2g
Sodium: 60g
Recipe Notes
Shortcut Option: Use rotisserie chicken and store-bought pastry for a quick meal.
Make it Lighter: Use milk instead of heavy cream and a thinner pastry crust.
Extra Flavor: Add a splash of white wine when cooking the mushrooms for depth.
Storage & Reheating:Store leftovers in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes to keep the pastry crispy.
Is 60 grams of sodium for this accurate? That seems quite high