Chicken and Mushroom Pie with Shortcrust Pastry
Why this recipe works
- Built-in savoury depth: Browning the chicken, then cooking the leeks and mushrooms in the same pan, gives the filling a rounded base before the thyme, stock and mustard are added.
- Stable creamy sauce: Flour thickens the stock before the cream goes in, helping the filling turn glossy and spoonable rather than thin or watery.
- Crisp pastry finish: Cooling the filling briefly before topping helps protect the shortcrust from steam, while the egg wash encourages a deep golden lid.
Get the most out of this recipe
Timing notes
- Cool the filling before topping: Let the filling stand until it is warm rather than hot before adding the pastry. This helps the lid stay crisp instead of softening from trapped steam.
- Rest before serving: A short rest after baking lets the sauce settle, so the filling is creamy rather than loose when spooned out.
Ingredient notes
- Use chicken thighs for tenderness: Boneless, skinless thighs stay juicier than breast meat during the simmering and baking stages.
- Cook the mushrooms properly: Allow the mushrooms to release their liquid and start to colour before thickening the sauce; this keeps the filling savoury rather than watery.
- Balance the richness: Dijon mustard adds gentle sharpness to the cream sauce. Taste before baking and adjust the seasoning so the filling does not taste flat.
Make-ahead tips
- Make the filling in advance: The filling can be cooked, cooled and refrigerated before assembling. Add the pastry shortly before baking for the best texture.
- Freeze in portions: Cool the baked pie completely, then freeze individual portions. Defrost overnight in the fridge before reheating.
- Reheat without over-browning: Reheat at 180°C (355°F) until piping hot, covering the pastry loosely if it starts to colour too much.
Common mistakes
- Adding stock too quickly: Pour the stock in gradually while stirring so the flour can thicken smoothly without forming lumps.
- Boiling after adding cream: Keep the heat low once the cream is added. A gentle simmer gives a smooth sauce and reduces the risk of splitting.
- Baking with a thin filling: If the sauce has not thickened enough before assembly, simmer it a little longer until it coats the back of a spoon.
Equipment you'll need
Ingredients
Filling
To finish
Instructions
- Heat the oven to 200°C (390°F). Cut the chicken into bite-sized pieces, then slice the leeks and mushrooms.
- Melt the butter in a large frying pan over a medium-high heat. Add the chicken, season with the salt and pepper, and cook for 5 to 7 minutes until lightly golden on the outside.
- Add the leeks and mushrooms and cook for 8 to 10 minutes, stirring, until the leeks are soft and the mushrooms have released their liquid and started to colour. Strip in the thyme leaves and stir through.
- Sprinkle over the flour and cook for 1 minute, stirring well. Gradually pour in the chicken stock, stirring until smooth, then simmer for 5 minutes until thickened.
- Lower the heat and stir in the double cream and Dijon mustard. Cook gently for 2 to 3 minutes until glossy and creamy, then taste and adjust seasoning if needed.
- Spoon the filling into a baking dish and leave to cool for 10 minutes so the pastry stays crisp. Meanwhile, roll out the shortcrust pastry so it is slightly larger than the dish.
- Beat the egg, then brush a little around the rim of the dish. Lay the pastry over the top, press to seal, trim the edges, and crimp if you like; cut a small steam hole in the centre and brush the top with the remaining egg.
- Bake for 30 to 35 minutes until the pastry is deep golden and the filling is bubbling at the edges. Rest for 10 minutes before serving so the sauce settles.
Recipe notes
Tips
- If the sauce looks thin before adding the cream, simmer it for a few extra minutes until it coats the back of a spoon.
- For the crispest lid, make sure the filling is only warm, not hot, before topping with the pastry.
- If serving vulnerable groups, ensure the pie is baked until the centre is piping hot and the chicken is cooked through with no pink remaining.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
- Replace double cream with crème fraîche for a slightly tangier sauce; keep the heat low so it does not split.
- Replace mushrooms with button mushrooms for a more classic, mild flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 20 to 25 minutes until piping hot; cover loosely if the pastry is browning too quickly. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (30min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Gluten Milk Mustard
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