Chicken and Mushroom Pie

These simple glorious homemade pies are small enough to hold in your hand, packed with hearty filling, wrapped in golden, flaky pastry and full of perfect combination of flavours. That’s exactly what you get with Chicken and Mushroom Pies — simple, rustic little parcels that make brilliant use of leftover chicken and transform it into something special. These are the kinds of pies you can whip up on a lazy afternoon or pull together when you’ve got bits and bobs left in the fridge but still want something tasty and satisfying.

The real beauty of a Chicken and Mushroom Pie is how unfussy they are. They’re not the kind of thing that demands perfection — a slightly rustic finish only adds to their charm. Plus, they work for all sorts of occasions. I’ve served them as a starter for friends coming round, popped them in lunchboxes for a proper midday treat, and even paired them with salad for an easy dinner when I can’t face cooking from scratch.

The filling itself is wonderfully straightforward, but each ingredient has its part to play. First up, the cooked chicken — this is the backbone of the pie. Using leftover roast chicken or even bits from a rotisserie bird keeps things convenient and cuts down on waste, which I love. Plus, the chicken brings that tender, satisfying bite that makes these pies so filling.

Then you’ve got the mushrooms, and for me, they’re essential. Mushrooms add that earthy, savoury depth that compliments the chicken perfectly. They also keep the filling moist without making it soggy — nobody wants a dry pie! I usually go for button or chestnut mushrooms, but honestly, use whatever you’ve got knocking about.

The magic that brings it all together is the cream of mushroom soup. It acts as the sauce, binding the chicken and mushrooms into a creamy, rich filling with hardly any faff. It saves you from having to make a sauce from scratch and adds extra mushroomy flavour. You can get fancy and make your own soup if you’ve got the time, but the tinned version does the job beautifully.

To season it all, a generous pinch of salt and pepper is a must. I sometimes throw in a bit of dried thyme or parsley for added flavour, but that’s totally up to you. It’s one of those recipes you can tweak to your liking — some folks add a handful of grated cheese to the filling for a gooey, indulgent twist.

Now let’s talk about the pastry. It’s got to be puff pastry — that light, buttery, flaky crust makes these pies irresistible. I use ready-rolled pastry to keep things quick and easy, but if you’re feeling adventurous, you can make your own. Puff pastry gives that crisp shell with all those lovely golden layers, perfectly encasing the creamy filling.

As for what to serve them with, these pies are surprisingly versatile. If you’re having them as a main meal, they’re gorgeous with a simple green salad, maybe with a sharp vinaigrette to cut through the richness. You could also serve them with steamed vegetables and some mashed potato for proper comfort food vibes. For a lighter bite, they work brilliantly on their own or alongside a cup of soup.

I find they’re ideal for lunch or as a light dinner, but they also make a cracking starter if you’re doing a casual dinner party. You can even make smaller, canapé-style versions for parties or picnics.

A homemade Chicken and Mushroom Pie is proof that simple, homely food can still feel special — and when you’re using leftovers, they’re as practical as they are delicious.

Chicken and Mushroom Pie

These Chicken and Mushroom Pies are golden, flaky parcels filled with tender chicken, earthy mushrooms, and creamy mushroom sauce, all wrapped in buttery puff pastry. They’re ideal for using up leftover cooked chicken and come together with minimal fuss. Perfect as a hearty lunch, light dinner, or even as an impressive starter for guests.

4.89 from 42 votes

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Course: Main Dish

Cuisine: British

Keyword: Chicken, Chicken and Mushroom Pie, Eggs, Left Overs, Puff Pastry, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Pies

Calories: 687kcal

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Ingredients

 

MetricImperial

• ▢ 300 g cooked chicken shredded or chopped
• ▢ 200 g mushrooms button or chestnut sliced
• ▢ 400 g cream of mushroom soup
• ▢ 320 g puff pastry ready-rolled
• ▢ 1 tbsp oil butter
• ▢ 1 large egg free range beaten
• ▢ salt to taste
• ▢ black pepper to taste
• ▢ ½ tsp dried thyme parsley

Instructions

• Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.
• Heat the oil or butter in a pan over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until softened and any moisture has evaporated.
  1 tbsp oil, 200 g mushrooms
• Stir in the cooked chicken and cream of mushroom soup. Season with salt, pepper, and herbs if using. Let the mixture heat through for 2–3 minutes, then set aside to cool slightly.
  300 g cooked chicken, 400 g cream of mushroom soup, salt, black pepper, ½ tsp dried thyme
• Roll out the puff pastry and cut into 6 equal rectangles or circles, depending on your preferred shape.
  320 g puff pastry
• Spoon the filling onto one half of each pastry piece, leaving a border around the edges. Fold the pastry over the filling to create parcels and press the edges with a fork to seal.
• Place the pies on the prepared tray, brush with beaten egg for a glossy finish, and make a small slit on top for steam to escape.
  1 large egg
• Bake for 20–25 minutes or until the pastry is puffed up and golden brown.
• Let cool for a few minutes before serving.

Notes

Serving Suggestions:

These pies are delicious served warm with a crisp green salad, steamed vegetables, or some creamy mashed potatoes. They also make a great addition to lunchboxes or picnic spreads.

You can double the pastry and filling quantities to make larger pies or batch cook for freezing.

Nutrition

Calories: 687kcal | Carbohydrates: 43g | Protein: 32g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 985mg | Potassium: 524mg | Fiber: 2g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 4mg