- Cook the chicken. In a large skillet, heat the olive oil (or butter) over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the vegetables. In the same skillet, add a little more oil if needed. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
- Cook the mushrooms. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes.
- Make the creamy sauce. Sprinkle the flour over the mushrooms and onions and stir to coat. Slowly add the chicken broth, stirring constantly to avoid lumps. Cook for 2-3 minutes until the sauce begins to thicken. Add the heavy cream, Dijon mustard (if using), and thyme. Stir well and let it simmer for another 2-3 minutes.
- Combine and season. Return the cooked chicken to the skillet, and stir in the frozen peas (if using). Cook for another 2 minutes until everything is heated through. Season with salt and pepper to taste. Remove from heat and let it cool slightly while you prepare the pastry.
Stage 2: Assembling the Pie
- Prepare the pastry. Preheat your oven to 375°F (190°C). Roll out the puff pastry (or shortcrust) on a lightly floured surface. You’ll need enough pastry for both the bottom and top layers of the pie.
- Line the pie dish. Fit one sheet of pastry into a greased pie dish, ensuring it covers the base and sides. Trim any excess pastry around the edges.
- Fill the pie. Spoon the chicken and mushroom mixture into the pastry-lined dish, spreading it out evenly.
- Top with pastry. Place the second sheet of pastry over the filling and trim any excess. Press the edges together to seal the pie. Use a fork to crimp the edges for a decorative finish.
- Add an egg wash. Brush the top of the pie with the beaten egg to give it a golden, glossy finish.
Stage 3: Baking the Pie
- Bake the pie. Place the pie in the oven and bake for 25-30 minutes or until the pastry is golden brown and puffed up.
- Cool and serve. Once baked, remove the pie from the oven and let it cool for about 5 minutes before serving. Garnish with fresh parsley and a sprinkle of cheese, if desired.
Serving Suggestions:
- Serve with a simple green salad, mashed potatoes, or roasted vegetables for a complete meal.
- For added flavor, top with a dollop of sour cream or a drizzle of gravy.
Tips for the Best Chicken and Mushroom Pie:
- Use a mix of mushrooms. For added depth of flavor, mix different types of mushrooms (like cremini, button, and shiitake) for a more complex taste.
- Make ahead. You can prepare the filling and assemble the pie ahead of time. Just refrigerate it until you’re ready to bake. If frozen, bake from frozen and add extra time to the baking process.
- Customize with herbs. Add fresh herbs like rosemary, tarragon, or sage to the filling for extra flavor.
- Add cheese. For a cheesy twist, mix in some grated cheddar or Parmesan cheese into the filling before topping with the pastry.
Final Thoughts:
This Chicken and Mushroom Pie is the ultimate comfort food, offering a creamy, savory filling surrounded by a golden, flaky crust. Whether you’re serving it for a special occasion or a cozy weeknight dinner, this dish is sure to satisfy everyone’s taste buds! Enjoy this hearty and flavorful meal with loved ones.