Chicken And Mushroom Pie Recipe

Name: Chicken And Mushroom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None whole chicken (3-4 lbs); 6-8 None black peppercorns; 1 None celery stalk with leaves; 1/2 None onion, peeled; 1 None carrot, peeled; 1 None bay leaf; 2 tbsp butter; 1 None onion, peeled and sliced; 12 oz mushrooms, sliced; 1 tbsp flour; 1 None refrigerated pie crust (2 crusts); None None Egg yolk, for glazing

Servings: persons

1 None whole chicken (3-4 lbs)
6-8 None black peppercorns
1 None celery stalk with leaves
1/2 None onion, peeled
1 None carrot, peeled
1 None bay leaf
2 tbsp butter
1 None onion, peeled and sliced
12 oz mushrooms, sliced
1 tbsp flour
1 None refrigerated pie crust (2 crusts)
None None Egg yolk, for glazing

1
Cook the chicken and make the stock the day before. Put the chicken, peppercorns, celery, onion, carrot and bay leaf in a stockpot and cover with water. Bring to a boil on high heat. Reduce heat to low; simmer for 30 mins. Remove the chicken and set aside. Strain the stock through a sieve. Refrigerate the stock overnight. When the chicken has cooled, remove the skin and break the meat into bite-sized chunks, then refrigerate overnight.
2
The following day, preheat the oven to 425u00b0F. Skim the fat from the stock.
3
Melt 1 tbsp of the butter in a heavy-bottomed skillet on medium heat. Saute the onion until soft. Add the mushrooms and continue to cook, adding a little extra butter if necessary. Remove from the skillet. Melt remaining 1 tbsp butter in the same pan on low heat. Stir in the flour, cooking gently for 2 mins to remove the floury taste. Gradually add the chicken stock, stirring constantly with a wooden spoon, until the sauce is smooth. Add the chicken, mushrooms and onion and set aside to cool. Season.
4
Line a deep dish pie plate with 1 of the pie crusts. Fill with the cooled chicken mixture. Top with the remaining pie crust. Seal the edges with a fork. Lightly glaze the top with egg yolk, pricking several holes in the top with the fork.
5
Bake for 45 mins until the pastry is browned. Cool slightly before serving.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 None whole chicken (3-4 lbs), 6-8 None black peppercorns, 1 None celery stalk with leaves, 1/2 None onion, peeled, and more.

Yes, Chicken And Mushroom Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken And Mushroom Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions