Chicken and mushroom pie

Chicken and mushroom pie is cozy, creamy, and perfect comfort food 🥧
Here’s a classic homemade version with a flaky crust.

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Chicken & Mushroom Pie

Ingredients

Filling

• 2 cups cooked chicken, diced or shredded
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp flour
• 1 cup chicken broth
• ¾ cup milk or cream
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp thyme or parsley

Crust

• 1 sheet puff pastry or pie crust
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat oven: 400°F (200°C).
2. Cook vegetables:
   Melt butter in a skillet over medium heat.
   Sauté onion and mushrooms until soft and lightly browned. Add garlic and cook 30 seconds.
3. Make sauce:
   Sprinkle flour over veggies and stir for 1 minute.
   Slowly add broth and milk, stirring until thick and creamy.
4. Add chicken:
   Stir in chicken, salt, pepper, and herbs. Remove from heat.
5. Assemble pie:
   Pour filling into a pie dish.
   Cover with puff pastry or pie crust, trim edges, and crimp.
   Cut small slits on top and brush with egg wash.
6. Bake:
   Bake 30–35 minutes, until golden brown and bubbly.
7. Rest & serve:
   Let sit 10 minutes before slicing.

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Tips & Variations

• Add peas or carrots for extra veggies
• Use rotisserie chicken for speed
• Swap cream for milk for a lighter version
• Individual ramekin pies work great too

If you’d like, I can share a British-style version, a cheddar-topped pie, or a slow cooker filling with baked crust.