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Make Chicken and Mushroom Puff Pastry Pie with tender chicken, buttery mushrooms and velvety gravy.
This Chicken and Mushroom Puff Pastry Pie combines shredded chicken, tender mushrooms and homemade gravy beneath flaky pastry. It’s a delicious way to turn roast chicken into a satisfying family dinner.
What do you usually make with leftover roast chicken?
Why You’ll Love and Enjoy This Creamy Chicken and Mushroom Puff Pastry Pie
- Creamy Chicken and Mushroom Puff Pastry Pie brings tender chicken, buttery mushrooms and homemade gravy together beneath a flaky pastry crust. It’s a delicious way to turn leftover roast chicken into a dinner that feels a little special without making life complicated. Serve it warm with your favourite vegetables, and don’t forget that extra gravy!
- Creamy and savoury: The homemade velouté sauce brings the chicken and mushrooms together in every bite.
- Flaky pastry topping: Store-bought puff pastry makes this pie easier to prepare while still delivering that lovely crisp finish.
- A clever way to use leftovers: Already have cooked chicken? You can skip the roasting and get straight to making the filling.
Chicken and Mushroom Puff Pastry Pie
- Prep Time: 25 minutes
- Cook Time: 63 minutes
- Total Time: 1 hour 28 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Tender thyme roasted chicken, buttery mushrooms and a creamy homemade gravy tucked beneath golden puff pastry.
This Pie brings together shredded roast chicken, tender button mushrooms, spring onions and a smooth velouté sauce, all wrapped in flaky pastry. It’s a lovely way to turn a few everyday ingredients, or even leftover roast chicken, into a satisfying homemade meal.
Ingredients
Units
Scale
Roasted chicken
- 8 chicken thighs, skin on
- 3 sprigs fresh thyme
- Salt and black pepper, to taste
- Garlic and herb seasoning, to taste
Creamy mushrooms
- 2 tbsp butter
- 4 spring onions, chopped, including the green parts
- 2 tsp minced garlic
- 3 1/2 to 4 cups – 250 g button mushrooms, sliced
- A squeeze of fresh lemon juice
- A pinch of dried sweet basil
- A pinch of salt
- 1/4 tsp white pepper
- 1/4 cup fresh cream
Velouté sauce
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth or stock
- Black pepper, to taste
Assembling the pie
- 1 roll (400 g) store-bought puff pastry, thawed
- 1 large egg, beaten, for the egg wash
- Cooking spray, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (180°C). Season the 8 skin-on chicken thighs with the 3 sprigs of thyme, salt, black pepper, and garlic-and-herb seasoning. Arrange them in an oven-safe dish and bake for approximately 40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). If the thighs are particularly large, they may need a little longer.
- Let the chicken rest until it’s cool enough to handle. Remove the skin and bones, then shred the meat. Using two forks. Place the shredded chicken in a large bowl. If you’re using leftover roast chicken, simply shred enough cooked chicken to replace the thighs.
- Melt 2 tbsp butter in a large frying pan over medium heat. Add the 4 chopped spring onions and cook until they’re beginning to soften, about 2 to 3 minutes.
- Stir in 2 tsp minced garlic and cook for about 30 seconds, just until fragrant. Add the 250 g sliced button mushrooms, a squeeze of lemon juice, a pinch of dried sweet basil, a pinch of salt and 1/4 tsp white pepper.
- Cook the mushrooms for approximately 6 to 10 minutes, stirring occasionally, until they’re tender and their released liquid has evaporated. Don’t rush this step, or the extra moisture could leave you with a watery pie filling.
- Pour in 1/4 cup fresh cream and stir until the mushrooms are coated and the cream is warmed through. Transfer the mushroom mixture to the bowl with the shredded chicken and mix gently.
- To make the velouté sauce, melt 3 tbsp butter in a medium saucepan over medium heat. Add 1/3 cup all purpose flour and stir continuously for about 2 minutes to cook the flour. The mixture will form a thick paste called a roux. It might look lumpy at first, but that’s perfectly normal.
- Gradually whisk in the 2 cups of chicken broth or stock, adding a little at a time and whisking well between additions to help prevent lumps. Continue stirring until the sauce thickens and coats the back of a spoon. Season with black pepper to taste. You generally won’t need extra salt if your stock is already salty.
- Remove the velouté sauce from the heat. Measure out approximately 2/3 of the sauce and stir it into the chicken and mushroom mixture. Keep the remaining 1/3 for serving as gravy. Allow the filling to cool until it’s no longer steaming before assembling the pie. It doesn’t need to be completely cold, but it shouldn’t be piping hot.
- Lightly grease a medium-sized ovenproof pie dish with cooking spray. Divide the thawed 400 g puff pastry into two equal portions. On a lightly floured surface, roll out the first portion to fit the base and sides of the dish. Gently press the pastry into place without stretching it.
- Spoon the cooled chicken, mushroom and velouté filling into the pastry shell, spreading it evenly. Leave a small border around the edge so you can seal the pastry lid properly.
- Roll out the second portion of puff pastry to cover the filling. Lay it over the top, trim any excess pastry and press the edges together with a fork to seal. Cut a small slit or two in the centre to let steam escape during baking.
- Brush the pastry lid with the beaten egg, taking care not to let too much egg wash run down the sides, as this can interfere with the pastry rising.
- Bake at 350⁰F (180⁰C) for approximately 23 minutes, or according to the instructions on your pastry packaging, until the pastry is puffed and golden brown. I used Woolworths butter puff pastry, which baked beautifully in about 23 minutes. If the filling was chilled before baking, allow extra time to ensure it heats through properly.
- While the pie bakes, gently reheat the reserved velouté sauce in a saucepan over low heat. Add a little boiling water, a tablespoon at a time, whisking until it reaches a smooth gravy consistency. Add more only as needed.
Notes
Prepared, tried, and tested by Gail
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Additional Information, Tips and Substitution Suggestions
- Can I use leftover roast chicken? Yes. Use enough shredded cooked chicken to replace the meat from the 8 chicken thighs. Skip the roasting step and combine the chicken with the cooked mushroom mixture.
- Can I substitute chicken breast for thighs? Yes. Cooked chicken breast works well, although thighs generally provide a juicier filling. Avoid overcooking the breast meat.
- How can I prevent a watery filling? Cook the mushrooms until their released liquid evaporates. Allow the filling to cool before assembling the pie, and simmer it briefly if the sauce seems too thin.
- How do I prevent a soggy pastry base? Avoid using piping hot filling, don’t overfill the pie dish and allow steam to escape through small vents in the pastry lid. A metal pie dish may also help the base cook more efficiently.
- What should I do if my sauce becomes lumpy? Whisk the chicken stock into the butter and flour mixture gradually. If lumps remain, whisk vigorously or strain the sauce through a fine sieve.
- Can I use other mushrooms? Yes. Cremini or brown mushrooms are suitable alternatives to button mushrooms. Slice them evenly and cook off their moisture before adding the cream.
- Can I replace the fresh cream? Half and half or evaporated milk can be used, although the filling will be less rich. A plant-based cream and dairy-free butter can work for a dairy-free variation.
- Can I use ready-made gravy? Yes. Choose a thick, flavourful chicken gravy and use enough to bind the filling without making it runny. Homemade velouté gives you greater control over the consistency and seasoning.
- Can I prepare the filling ahead of time? Yes. Cook the chicken and mushroom filling, cool it promptly and refrigerate it in a covered container for up to 2 days. Assemble the pie shortly before baking for the best pastry texture.
- How do I know when the pie is ready? The pastry should be puffed and browned, and the filling should be steaming hot throughout. If the filling is chilled, allow extra baking time rather than relying on the pastry colour alone.
- How should I store leftover pie? Refrigerate leftovers in an airtight container within 2 hours of cooking and consume within 3 to 4 days. Reheat until steaming hot throughout.
- Can the pie be frozen? Yes. Cool the baked pie, wrap it securely and freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat until the centre is steaming hot. The pastry will soften slightly. Alternatively, freeze the cooled filling separately and assemble the pie with fresh pastry later.
- What can I serve with chicken and mushroom pie? Steamed green beans, peas, roasted carrots, mashed potatoes or a fresh green salad all complement the creamy filling and flaky pastry.
- How can I make the filling less rich? Reduce the fresh cream slightly or use a lighter alternative. Keep enough velouté sauce to bind the chicken and mushrooms so the filling doesn’t become dry.
- Can I use homemade pastry instead of store-bought puff pastry? Certainly. Use your preferred puff pastry recipe and follow its baking instructions, checking that the pastry is cooked through and the filling is thoroughly heated.
Chicken and Mushroom Puff Pastry Pie combines tender thyme-roasted chicken, buttery mushrooms and velvety homemade gravy beneath a flaky pastry crust. It’s an excellent choice for a family dinner, Sunday lunch or a clever way to use leftover roast chicken, with a simple homemade sauce that brings every bite together.
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