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Traditional British Chicken & Mushroom Pie - recipe by The Petite Cook

Traditional British Mini Chicken & Mushroom Pie

Course: Savory Pie
Cuisine: British
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8
Celebrate one of the most famous British comfort food, Chicken and Mushroom Pies. The mini version makes a fantastic happy hour snack or a traditional appetizer for an all-English-menu!
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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 leeks finely sliced
  • 2 tbsp butter softened
  • 2 tbsp all purpose flour
  • 500 ml chicken stock
  • ½ glass dry white wine
  • 100 ml fresh double cream
  • 3 tbsp extravirgin olive oil
  • 2 tbsp fresh thyme leaves
  • 1 egg + 2 tbsp water whisked together for brushing


For the shortcrust pastry:

  • In a blender, put together flour,butter, and a pinch of salt and pulse until the mixture is sandy-looking.
  • Transfer the mixture into a large bowl. Knead quickly 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 min, or until crisp.
  • Add the chicken, searing well the meat on all sides; Finally, add 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 10cm circles and use half to line 8 non-stick tart tins. Reserve the remaining pastry circles to top the pies.
  • Pour 2-3 generous tbsp of chicken&mushroom mixture into the center of each pie, forming a mound.
  • Cover each pie with a spare pastry circle, pressing the edges gently to firmly adhere and prevent from leaking.
  • Brush the pies with the egg and water mixture and sprinkle with a little sea salt.
  • Bake in a preheated oven to 190 ° C for about 50 minutes, until the pies are golden on top. Allow to rest 10 minutes outside the oven before serving.