Traditional chicken and mushroom pies feature a creamy filling with tender chicken and nutty mushrooms in an easy homemade shortcrust pastry.
Traditional British chicken and mushroom pie is comfort food at its best! Chunky pieces of tender and flavorful chicken smothered in a rich and creamy filling, complemented by nutty mushrooms and crispy leeks. All wrapped up in a flaky, delicious homemade shortcrust pastry.
Savoury pies are serious business in Britain, and one of the oldest traditional English dishes, dating as far back as to the Middle ages.
Traditional fillings for hot pies include chicken & mushroom, steak & ale, minced beef & onion, lamb, or meat & potato.
Different types of pastry are used, including shortcrust and puff pastry, and it's really hard to tell which ones are the best.
Another type of pie is topped with mashed potato instead of pastry, the traditional Shepherd's Pie is a must-try around British pubs.
But my favorite is still a classic chicken and mushroom pie. It's the very first pie I have ever tasted in London, and still my best-loved after almost a decade.
On a cold fall or winter day, a traditional chicken pie is THE comforting meal that makes the weather bearable, even okay.
This recipe is ideal to make on the weekend, it's the perfect comfort food for a Sunday dinner or a picnic, for brunch/lunch/snack... anytime really.
These mini chicken and mushroom pies make a fantastic happy hour snack or a traditional appetizer for a British menu. They're so good you'll want to make them again and again!
CHICKEN PIE INGREDIENT TIPS
Making this British favourite is super easy and calls for very simple ingredients you most probably have in your kitchen already.
The shortcrust pastry is easy to make and requires only 4 simple ingredients: flour, butter, cold water and salt.
It's completely fuss-free, and it really makes a fantastic upgrade to the pie.
Once you start making your own pastry, you'll discover a whole new world of flavors, and endless uses both for savory and sweet recipes.
Baby button mushrooms is the most popular choice. To add extra flavour, I suggest adding chestnut mushrooms into the mix.
If you can find them easily, go for shiitake mushrooms, they have a nutty and earthy flavour that will bring your pie to the next level.
Skinless and boneless chicken thighs are the best options, as they have more flavour and keep moist when cooked. Alternatively, you can use skinless chicken breast.
You can use leftover cooked chicken too. Leftover roasted chicken or rotisserie chicken are a great option, you can use the cooked thighs, breast, or drums, just make sure you remove the skin and bones.
Leek: I like to add chopped leeks for extra flavour, but chopped onion would work well too.
Fresh herbs: I like to add fresh thyme, but tarragon or finely chopped rosemary works surprisingly well too.
Mustard: not necessary, but a teaspoon of English mustard or whole grain mustard adds an extra layer of flavour.
This classic basic version makes the most of simple ingredients, but you can make so many variations!
Here below are a few favourite add-ins that you can throw into the mix:
Extra veggies: You can add some finely chopped carrot, sweetcorn, and peas for some extra nutrients and texture.
Meat: stir-fried bacon, smoked pancetta, cooked ham or Parma ham can give a nice smoky and meaty flavour to your final result.
WHAT TO SERVE CHICKEN MUSHROOM PIE WITH
The best part about this classic comforting British recipe is that it incorporates most of the typical items you would eat at dinner into one dish!
The chicken, vegetables, and pie crust are combined to make a harmonious, full-filling, and complete dish.
With that said, I often like to add some extra veggies on the side, here are a few ideas:
- sauteed green beans/spinach/ broccoli/zucchini/pumpkin
- classic mashed potatoes
- a simple green salad
- quick roasted potatoes ( ready in just 20 minutes)
- a comforting warm salad (this kale and sweet potato one is a family favorite!)
HOW TO STORE AND REHEAT CHICKEN MUSHROOM PIE
To store your leftovers, transfer them in an airtight container, and keep them in the fridge for up to 2 days.
Then transfer them onto a baking tray, cover with foil and reheat in the oven until warmed through.
MORE GREAT BRITISH RECIPES TO TRY
- Chicken Bacon Pasta Bake
- Perfect Ploughman's Lunch
- Sweet Potato Chicken Cottage Pie
- Creamy Tuna Pasta Bake
- The Original Coronation Chicken
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram tag @thepetitecook!
Looking at your pictures always makes me smile *and super hungry*!
Traditional British Chicken and Mushroom Pie
For the shortcrust pastry:
- 400 g all purpose flour
- 200 g cold butter, cut into chunks
- a pinch of salt
- 120 ml very cold water
For the chicken and mushroom filling:
- 400 g chicken breast, cut into small cubes
- 300 g chestnut mushrooms, sliced
- 2 medium leeks, finely sliced
- 2 tablespoon butter, softened
- 2 tablespoon all purpose flour
- 500 ml chicken stock
- 80 ml dry white wine
- 100 ml fresh double cream
- 3 tablespoon extravirgin olive oil
- 2 tablespoon fresh thyme leaves
- 1 egg + 2 tablespoons of water whisked together, for brushing
For the shortcrust pastry:
- In a food processor, add in the flour, butter, and a pinch of salt and pulse until the mixture is sandy-looking.
- Transfer the mixture into a large bowl. Knead quickly with your hands, while gently pouring cold water in, until the dough is compact, firm and elastic enough.
- Shape the dough into a rectangular, and wrap in plastic film. Let refrigerate for at least 40 min.
For the chicken and mushroom filling:
- In a very large skillet heat the olive oil, add the sliced leeks and stir-fry for about 5 minutes, or until crisp.
- Add the chicken, and cook on all sides for about 5 minutes, followed by the mushrooms. Pour the white wine in and season with salt and pepper. Allow the alcohol to evaporate, then pour ⅓ cup of chicken stock in, and simmer until chicken is cooked through.
- In a saucepan melt the butter and add the flour, stirring with a whisk.
- Pour in the remaining chicken stock, stirring constantly to prevent lumps from forming. Thicken the cream over low heat and then add it to the chicken.
- Add fresh thyme leaves and double cream, cook over low heat for about 5 min,until the filling has thicken enough.
For the chicken and mushroom pies:
- Roll out the refrigerated shortcrust pastry into ⅓ inch high sheet over a clean surface sprinkled with flour. Cut out 16 4-inches (10 cm) circles and use half of them to line 8 non-stick tart tins. Reserve the remaining pastry circles to top the pies.
- Pour 2-3 generous tablespoons of chicken&mushroom mixture into the center of each pie, forming a mound.
- Cover each pie with a remaining pastry circle to make a lid for the pies, pressing the edges gently to firmly adhere and prevent any leakage.
- Brush the pies with the egg and water mixture and sprinkle with a little sea salt.
- Bake in a preheated oven to 190 °C/375°F for about 50 minutes, until the pies are golden on top. Allow to rest 10 minutes outside the oven before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.