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.

Prep Time 15

Cook Time 25

Total Time 40

Servings Pies

Ingredients

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