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Slice of creamy chicken and mushroom pie with a golden flaky crust, filled with vegetables like corn, peas, and carrots.

Creamy Chicken and Mushroom Pie

This comforting Creamy Chicken and Mushroom Pie features a rich, velvety filling of chicken, mushrooms, and vegetables encased in a buttery, flaky crust. Perfect for family dinners or a cozy weekend treat, this recipe brings warmth and flavor to your table.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Chilling Time: 40 minutes
Total Time 2 hours
Course Main Course
Cuisine American, European
Servings 6 servings
Calories 883 kcal

Equipment

Ingredients
 
 

For the Crust:

  • 4 cups all-purpose flour
  • 1 cup 2 sticks cold unsalted butter, diced
  • 1 tsp salt
  • 2 large eggs
  • 2-6 tbsp ice-cold water

For the Chicken:

  • 1 lb chicken breasts or thighs
  • 5 cups water
  • 1 tsp salt
  • 1 bay leaf
  • 1 medium carrot halved
  • ½ medium onion
  • 1 celery stalk halved
  • 7-8 whole black peppercorns

For the Filling:

  • 3 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 2 garlic cloves minced
  • 2 tbsp all-purpose flour
  • 1 ¼ cups chicken broth reserved from cooking the chicken
  • ⅔ cup heavy cream
  • 7 oz mixed mushrooms such as button or cremini, thinly sliced
  • ¾ cup frozen peas
  • Cooked and shredded chicken from above
  • ½ cup canned corn
  • Salt to taste
  • Pinch of ground black pepper
  • Pinch of ground nutmeg
  • 1 tbsp fresh parsley finely chopped

For Finishing:

  • 1 egg yolk beaten (for brushing the crust)

Instructions
 

Cook the Chicken:

  • Place the chicken breasts in a pot with 5 cups of water. Add 1 teaspoon of salt, the bay leaf, halved carrot, onion, celery, and peppercorns. Bring to a boil, then reduce the heat and simmer for 25–30 minutes until the chicken is fully cooked.
    Chicken breasts, celery, carrots, onion, and spices simmering in water to create a flavorful broth.
  • Remove the chicken, allow it to cool, and shred it into small pieces.
    Shredded chicken in a glass bowl, ready to be used in the pie filling.
  • Strain the cooking liquid (chicken broth) and set aside for the filling.
    Golden chicken broth in a bowl after straining out vegetables and spices.

Prepare the Crust:

  • In a large mixing bowl (or food processor), combine the flour and salt.
    Cubed butter and flour in a glass bowl, ready to be combined for the crust.
  • Add the diced cold butter and mix with your fingers (or pulse in the processor) until the mixture resembles coarse crumbs.
    Flour and butter mixture resembling coarse crumbs in a glass bowl.
  • Beat the eggs lightly and add them to the mixture. Gradually add ice-cold water, 1 tablespoon at a time, until the dough comes together and forms a smooth, non-sticky ball.
    A smooth ball of dough in a glass bowl, ready for chilling.
  • Divide the dough into three parts: one larger portion (½ of the total dough) for the base and two smaller portions (¼ each) for the top crust and decorative elements. Shape each portion into a ball, wrap it in plastic wrap, and refrigerate for 20–30 minutes.

Prepare the Filling:

  • Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5–6 minutes until golden brown. Remove from the skillet and set aside.
    Golden-brown sautéed mushrooms in a black pan.
  • In the same skillet, add a bit more olive oil if needed. Sauté the onion, carrot, and garlic for 4–5 minutes until softened.
    Diced onions, carrots, and garlic sautéing in a pan until softened.
  • Sprinkle two tablespoons of flour (30 g) over the vegetables and cook for 1 minute, stirring continuously.
    Flour sprinkled over sautéed vegetables in a pan to create a thick filling base.
  • Gradually pour in 1 ¼ cups (300 ml) of chicken broth and ⅔ cup (150 ml) of heavy cream, whisking to prevent lumps. Cook for 5 minutes until the mixture thickens.
    Creamy sauce for chicken and mushroom pie filling simmering in a pan.
  • Return the mushrooms to the skillet and stir in the shredded chicken, peas, corn, salt, pepper, nutmeg, and parsley. Cook for 2–3 more minutes to combine flavors.
    Creamy chicken and mushroom pie filling with peas, corn, and shredded chicken in a pan.

Assemble the Pie:

  • Preheat the oven to 350°F (180°C) or 325°F (160°C for convection). Grease a 7½-inch (19 cm) round cake pan or 9-inch (23 cm) pie dish.
  • Roll out the larger dough portion (½ of the total) on a floured surface and line the bottom and sides of the cake pan. Trim any excess dough.
    Dough-lined springform pan, ready as the base for the creamy chicken and mushroom pie.
  • Spoon the prepared filling into the crust-lined dish.
    Springform pan filled with creamy chicken and vegetable filling, ready for topping.
  • Roll out one smaller dough portion (¼ of the total) to cover the top of the pie. Use the final dough portion (¼ of the total) to create decorative shapes or patterns and place them on top of the crust.
    Lattice-patterned pie crust covering the creamy chicken and mushroom filling.
  • Pinch the edges to seal everything together.
    Close-up of the lattice crust on the creamy chicken pie before applying the glaze.
  • Brush the top crust with the beaten egg yolk for a golden finish.
    Applying egg wash to the lattice crust of the creamy chicken and mushroom pie.

Bake the Pie:

  • Bake in the preheated oven for 40–45 minutes, or until the crust is golden brown.
    Chicken and mushroom pie baking in the oven with a golden lattice crust.
  • Let the pie rest for 10 minutes before slicing and serving.
    Fully baked chicken and mushroom pie with a golden lattice crust on a cork trivet.

Notes

Chill the Dough: Ensure the dough is well-chilled to make it easier to roll out and achieve a flaky crust.
Shred the Chicken: For the best texture, shred the chicken finely rather than cutting it into chunks.
Use Reserved Broth: The chicken broth from cooking adds depth of flavor to the filling, so don't skip this step.
Vent the Top Crust: Make small cuts or decorative slits in the top crust to allow steam to escape while baking.
Rest Before Serving: Allow the pie to rest for at least 10 minutes after baking to set the filling and make slicing easier.

Nutrition

Serving: 230gCalories: 883kcalCarbohydrates: 77gProtein: 33gFat: 49gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 249mgSodium: 2309mgPotassium: 711mgFiber: 5gSugar: 4gVitamin A: 3773IUVitamin C: 11mgCalcium: 74mgIron: 5mg
Keyword Chicken Pie, Comfort Food Recipe, Creamy Chicken and Mushroom Pie, Family Dinner, Fried Chicken Recipe, Homemade Pie, Savory Pie
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