Chicken and Mushroom Pie

Chicken and Mushroom Pie

Our Chicken and Mushroom Pie recipe with puff pastry is simple to make and uses ingredients that are fresh and tasty. Perfect when served with asparagus tips, broccoli and new potatoes, you can also serve with chips and peas as an alternative option.

  • Serves: 2 (double the quantities if serving 4)
  • Prep Time:  15 mins approx
  • Cooking Time: 45 minutes approx
  • Ready In: 1 hour


  • 1 tbsp Rapeseed Oil or Olive Oil
  • 2 medium to large Chicken Breast Fillets – cut into chunks or strips
  • 1 large Red Onion – chopped
  • 6 – 8 medium Mushrooms – sliced
  • 1 Red Bell Pepper – sliced
  • 1 Leek – sliced
  • 2 tbsp Plain Flour
  • ¼ tsp Paprika
  • 400 ml Chicken Stock (1 stock cube)
  • 200 ml Semi Skimmed Milk
  • 1 pack Ready Rolled Puff Pasty Sheet – around 320g (you will just need half for the recipe)


  • Heat the oil in a large frying pan and add the chicken pieces
  • Fry for 5 minutes on a medium heat until the chicken is lightly browned
  • Add the paprika, mushrooms, red pepper and leek to the pan then fry gently for 4 minutes
  • Add the flour to the pan and stir for 1 minute
  • Add the chicken stock and milk to the pan and stir well for 1 minute
  • Bring to the boil then place a lid on the pan (or transfer to a stock pot with a lid) and simmer on a low heat for 25 minutes
  • Whilst the chicken and mushroom filling is cooking, cut your puff pastry sheet into 4 equal parts and place them onto a large oven tray
  • Place in a preheated oven and bake for around 20 minutes, keeping an eye on the top to ensure it does not overcook or burn
  • Steam your vegetables, aiming for them to be cooked at the same time as your chicken and pastry are ready
  • When cooked, place a serving of the chicken and mushroom pie filling on each plate with the puff pastry on top together with your green vegetables and potatoes or chips

Recommended Equipment

Last updated – June 2019