Quick and super easy chicken and mushroom pie! When you want a quick meal and something that taste great then chicken and mushroom pie is the way to go. Delicious pieces of chicken breast cooked with spring onions, mushrooms and a few other ingredients topped with puff pastry and baked to perfection. It’s pure goodness and the perfect lunch or dinner to fill you up. I love a chicken and mushroom pie, I ate this quite a bit as a kid growing up and I I always enjoyed it and those memories make me want to cook this up for my little family.

The flavors are just so perfectly merry and especially on cold days this dish is so comforting.

The best thing about this quick and super easy chicken and mushroom pie is how just a few simple ingredients can give you a warm and hearty meal. It’s great to have with the family and you can make everything in one pot. Many will know this dish as chicken pot pie here in the States. It is called chicken and mushroom pie in the UK, similar concepts really but just differ slightly with the use of different vegetables.

If you want to make this recipe even easier and a real one pot dish then you can cook the chicken up in the same dish that you will be using in the oven. So use a pot or dish that’s stove proof as well as oven proof. The dish is cooked up on the stove and then it is finished off in the oven once the pastry is put on top.

Ingredients for chicken and mushroom pie

Extra Virgin Olive oil for the extra flavor, just a drizzle, about 1 tablespoon.

Butter, good quality butter, I always like to use Kerrygold butter. A knob of butter will do, 1 tablespoon.

Chicken breast pieces cut into 1 inch size pieces. Roughly 1lb/500 grams of chicken breast.

Salt to taste, 1/2 a teaspoon should do as you will also be using chicken stock which has salt in it.

Spring onions for some color and mild flavor which taste great in this recipe.

Bay leaf, one leaf for flavor, goes really well with chicken dishes.

Mushrooms, white button mushrooms, perfect for this recipe, being one of the main ingredients and readily available in supermarkets. Wash and clean the mushrooms to remove any dirt, pat dry with a paper towel and thinly slice them up.

Sour cream, adds to the creamy texture to the pie. A good tablespoon or 2 full.

Mustard, a teaspoon to give the dish a nice mild spicy and tangy flavor.

Flour to thicken the sauce.

Chicken stock, you can use any store bought stock to make the gravy for the pie. Or even use a stock cube mixed up with some water.

Puff pastry, ready rolled defrosted pastry to place on top of the filling of the pie.

Eggs, beaten eggs to brush over the pastry to give that beautiful baked golden color.

Few more things about this recipe

Using extra ingredients: you can also use extra vegetables like carrots and peas. Also if you prefer chicken thigh meat then you can use boneless chicken thighs.

Preparing ahead of time: you can make the filling ahead of time and then bake with the pastry just before serving on the day. Once the chicken and mushroom pie is baked it is best served and eaten on the day but any leftovers can be stored in a airtight container in the refrigerator for up to 2 days.