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Traditional British Chicken & Mushroom Pie.

Traditional British Chicken and Mushroom Pie

Course: Savory Pie
Cuisine: British
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8
Calories: 594kcal
Traditional chicken and mushroom pie features a creamy filling with tender chicken and nutty mushrooms in an easy homemade shortcrust pastry.
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  • 8 tartelette moulds (4-inches/ 10 cm)


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.


Serving: 1pie | Calories: 594kcal | Carbohydrates: 48g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 364mg | Potassium: 548mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1367IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 4mg