This chicken and mushroom pie recipe has easy instructions, quick preparation and requires only a skillet to make it! It’s the perfect recipe to use up any leftover chicken or rotisserie chicken.
This post includes useful tips, possible ingredient substitutions as well as process photos (these are part of the recipe card) and more savory pie recipes.
What pastry is best for chicken mushroom pie?
You can use either puff pastry or classic pie pastry. They are both great and work well here so it only depends on one’s preference.
The pastry can be homemade or store-bought. Because the filling is pretty much cooked, all you need to do is cook the pie until the pie crust is ready – no matter what you use. In general, puff pastry takes less time to puff and brown.
How to make chicken and mushroom pie from scratch
The most important step is sautéing leeks and mushrooms in your skillet. The longer, the better. In about 15 minutes, they should be ready and you will see it easily as they shrink in size at least by half.
Next, add shredded or diced chicken, flour and broth. Mix this well and let it simmer for a while until it thickens a bit. Then, cover with a pie crust and if it’s too large, trim off any excess pastry.
To get nice shiny golden brown color on your chicken mushroom pie, brush the pie crust with a beaten egg. Pierce the pie several times with a knife and make a cross in the middle so the steam can escape easily.
Cooking chicken and mushroom pie in the oven takes about 25 minutes. Because the filling is cooked through before you put it in the oven, all you have to do is leave it in the oven until the pastry turns nice golden brown and grows slightly.
Tips for making chicken and mushroom pie
Mushrooms – use either white or button mushrooms. Portobello mushrooms are also a great choice. Chopping them smaller will speed up their cooking process. They can be cooked for longer if preferred.
Butter – make sure to use real butter for best food experience.
Soy sauce can be substituted with Worcestershire sauce.
Thyme works the best here, but if you prefer other herbs, you can try using what you have on hand. I recommend rosemary.
Chicken stock – I used a regular one. If you prefer low sodium, you will more likely need to increase the amount of salt. Vegetable broth or stock cubes are great substitutes.
Chicken – either rotisserie or leftover chicken are perfect for this savory pie.
Cooking time can vary so I recommend keeping an eye on the mushroom pie especially when making it for the first time. Every oven is different and so are pie crusts. For that reason, it’s always good to take the cooking time as a guide only and visually check the progress several times.
More savory pie recipes you might like:
Spinach Quiche – this recipe uses homemade pastry.
Banitsa – Bulgarian savory pie made with Feta cheese and phyllo pastry sheet.
Chicken Pot Pie – easy peasy dinner using leftover or rotisserie chicken and topped with puff pastry.
Mini Turkey Pot Pies – perfect to use up any leftover turkey you might have on hand!
Chicken and Mushroom Pie
- 2 tablespoons unsalted butter (30 grams)
- 1 large leek , sliced (3 cups)
- 10 ounces brown button mushrooms , sliced (5 cups/300 grams), see note 1
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon soy sauce (regular)
- 1 teaspoon dried thyme
- 2 cups cooked chicken , diced, see note 2
- ⅛ cup flour and little more
- 1 cup regular chicken stock / broth (250 milliliters), see note 3
- 1 pie crust , see note 4
- 1 egg , beaten
- Preheat oven to 350° Fahrenheit (175° Celsius).
- Meanwhile: In a skillet, melt butter over low heat.
- Add sliced leek and mushrooms, increase the heat to medium high and sauté for 12-15 minutes, stirring occasionally.
- When ready, add salt, pepper, soy sauce, thyme and cooked chicken pieces. Stir well.
- Add stock and flour and mix everything well.
- Let it simmer for a minute or two, or until it thickens. Turn off the heat.
- Unroll pie crust and place it over the skillet. If too large, trim off any excess (you can leave overhang if you like). Brush with beaten egg. Cut it in the middle with a knife, creating a cross. Pierce the pastry a few more times so the steam can easily escape during cooking.
- Place it in the preheated oven and cook at 350° Fahrenheit (175° Celsius) for 25 minutes or until the pastry is cooked through (it should be nice golden brown and slightly expanded).
- Serve warm!
- This chicken and mushroom pie is quite mushroom-rich. If you prefer using less, you can do so. Just note that mushrooms will shrink during cooking at least by half.
- You can use either leftover chicken, rotisserie chicken or turkey! 1 cup of cooked chicken is about 1 large chicken breast.
- Chicken stock can be substituted with vegetable broth. If you use low sodium stock, you might need to add more seasoning.
- I used regular pie crust, but puff pastry will also work (the cooking time will probably be shorter though).
- Take the cooking time as a guide only as it may vary. This will depend on your oven, the pastry you use as well as the altitude you live in (this recipe was developed at a sea level). For best results, always check it several times when making it for the first time.
- For more tips, possible substitutions or if in doubt, please read the post above this recipe card.