Best Chicken And Mushroom Pie Recipes

COUNTRY CHICKEN AND MUSHROOM POT PIE

Steps:

• Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
• Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
• Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
• Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
• After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
• Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
• Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST

Steps:

• Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
• Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
• Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
• Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

CREAMY CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
• Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
• Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
• Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

CHICKEN, MUSHROOM AND BACON POT PIE

Steps:

• Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

SAVORY CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
• Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
• Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.

CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS

Steps:

• Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
• In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
• Reduce the heat to low and bake off the pastry tops.
• For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
• To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
• Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.

SOUP-A-SIMPLE CHICKEN AND MUSHROOM PIE

Steps:

• Tip: Remember to get pastry out of fridge 45 mins prior to use. Using a large non-stick frying pan, heat 2 tbsp of the oil. Gently fry the diced or cubed chicken for approx 7-8 mins until golden brown all over, add a little seasoning as you prefer, if using dried thyme add it to this stage of the cooking to allow time for the herb to release its flavour. Do this in batches, if using a smaller pan. Place a sieve or colander over a bowl, pop the chicken into this to drain liquids and aid cooling. Into the same frying pan, heat 1 tbsp of vegetable oil, add the onion, after 1-2 minutes, add the mushrooms and fresh thyme, then fry on a high heat for another 3 mins until the onions start to colour. Once cooked add this to the pre-cooked chicken to drain liquids and cool. Add a handful of frozen petit pois for sweetness and colour. No need to thaw.
• Empty the can of condensed soup into a medium pan. Tip. Keep can! Use the cream of mushroom one rather than chicken as this will enhance these flavours to balance those of the chicken. Using the empty soup can, add the juices of the drained pie filling top up with water to half a tin. This provides additional liquid necessary to turn the condensed soup into a ready-made mushroom sauce. Gently heat the soup and stir the liquid together until smooth. Add additional water to suit your personal consistency preference. Leave to cool.
• Add the cooked and cooled pie filling to the sauce and gently stir coating all the meat. Spoon the filling into a large pie or baking dish (approx 20 cm.) with a lip. Pre-heat oven to 220C/fan 200C/gas 7.
• Using a floured surface, roll out the pastry to 3-4mm thick and at least 30mm larger on all sides of the dish shape you intend to use. Cut a long strip the width of the pie dish rim approx 1cm, brush with the egg, and fix pastry strip to the edge of the pie dish. Brush the strip again with egg, then using a rolling pin to lift the remaining pastry over the pie. Gently crimp around the edges with a fork and trim with a sharp knife. Brush lightly with egg to glaze. If you would like to decorate the top, you can use any of the pasty off-cuts to create leaves or shapes, press them onto the glazed top, and re-glaze these, finally, a gentle sprinkle of dried thyme or italian herbs, freshly ground sea salt and black pepper on top. Last, but not least, put a small knife incision or hole in the centre of the crust to allow the steam to escape.
• You are now ready to bake. Tip. If you are placing dish directly on rails pop a tray underneath in case the sauce decides to make an early exit. Place towards top of oven, 30 mins or until the pastry is slightly risen and dark golden brown.

CHICKEN BACON AND MUSHROOM PIE

Steps:

• cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
• mix the chicken and bacon into the sauce then add the peas
• roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy

CHICKEN AND MUSHROOM POT PIE WITH SQUASH CRUST

Steps:

• Place squash cubes in a large pot and cover with water; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain squash. Mash and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a dry skillet over medium heat. Add chicken and mushrooms; cook and stir until chicken is no longer pink, 5 to 10 minutes.
• Drain chicken and mushrooms. Add mushroom soup. Fill empty can with water and pour in. Cook until mixed well, 2 to 3 minutes.
• Add flour and 1 egg to the cooled mashed squash. Mix to form the pastry. Transfer to a well floured surface. Divide into 6 pieces. Roll out 3 pieces to fit 3 nonstick pie pans. Prick the bottoms with a fork.
• Spoon chicken and mushroom filling over the pastry. Roll out remaining pastry and place over the filling. Beat remaining egg and brush over the tops.
• Bake in the preheated oven until golden, about 30 minutes.

CHICKEN MUSHROOM AND BACON PIE

Steps:

• Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
• Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch pie dish.
• Melt butter in a saucepan over medium-high heat. Whisk in flour. Continue to whisk until the flour combines thoroughly with butter, 2 to 3 minutes. Add milk, a little at a time, whisking to prevent burning, until thickened. Keep stirring until it begins to boil. Reduce heat and allow to simmer.
• Heat oil in a large pan over medium heat. Add chicken and cook and stir until no longer pink in the centers, 7 to 10 minutes. Add mushrooms, onion, celery, carrot, rosemary, oregano, garlic, salt, and pepper and cook until they begin to soften, about 10 minutes. Add the milk mixture and stir thoroughly. Simmer for an additional 5 to 10 minutes. Stir in Cheddar cheese and mustard until cheese is melted.
• Lay 1 sheet of pie pastry in the prepared pie dish. Add the chicken mixture to the dish. Cover pie with remaining pastry, pinching the sides together and trimming off any excess dough. Cut a slit in the center of the pie for ventilation.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

CHICKEN, MUSHROOM, AND BACON PIE

Steps:

• Preheat oven to 425°.
• Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
• Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
• Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
• Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
• Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick.
• Cut a circle bigger than the top of each pie-pot for the lid; divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes, turning them around halfway through cooking; once cooked, they should puff up magnificently.

DOUBLE-CRUST CHICKEN AND MUSHROOM PIE

Steps:

• Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
• Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
• Preheat oven to 375 degrees, with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
• Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
• Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.
• Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.

CHICKEN, MUSHROOM AND BACON PIE

Steps:

• 1. Preheat the oven to 220°C/gas mark 7. In a heavy-based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon. 2. Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour. 3. Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes. 4. Take two 300ml pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick. 5. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots. 6. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork. 7. Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

ELEGANT COUNTRY CHICKEN AND WILD MUSHROOM PIE

Steps:

• Preheat oven to 400. In saucepan, mix milk and cream of chicken soup. Beat until smooth. Whisk over medium heat until just begins to boil. Remove from heat and set aside. Spray heavy skillet with butter cooking spray and heat over medium heat. Add mushrooms. Sauté until brown and crispy. Remove from skillet. Spray pan again. Add onions, carrots and celery. Sauté until onions are tender. Whisk sherry and parsley into milk mixture. Season to taste with salt and pepper. Add mushrooms and onion mixture. Add chicken. Mix well. Divide into individual, ovenproof dishes. Sprinkle liberally with thyme. Top with phyllo scraps to cover. Spray with butter cooking spray. Bake 25-30 minutes.

LYNSEY'S CHUNKY CHICKEN AND MUSHROOM PIE

Steps:

• First heat the oil in a frying pan.
• Add the chicken, cut into bite size but still chunky, pieces.
• Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
• Add the garlic, stir for 1 minute then turn out the heat.
• In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
• Continue to stir for 3 minutes over a fairly low heat.
• Mix together the stock and milk.
• Pour this gradually onto the flour, whisking all the time to avoid lumps.
• Allow to cook over a low heat for around 5 minutes, whisking frequently.
• Add the parsley, season with salt and nutmeg.
• If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
• It should just coat the back of a spoon.
• Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
• Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
• Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
• I like to serve this with steamed broccoli and buttered jersey new potatoes.

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST RECIPE | EPICURIOUS.COM

Steps:

• Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
• Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
• Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
• Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.
• Quick Trick:
• Phyllo pastry dough is scrunched to form the pretty "biscuits" that top this pot pie.

CHICKEN AND MUSHROOM POT PIE

Steps:

• 1. Heat a pan with oil on medium heat, add garlic and onions and saute until the onions get caramelized. This will take about 4-5 minutes.
• 2. Add chicken pieces and give it a toss until the chicken is almost tender. This will take about 12-15 minutes. Now add the mushrooms and saute till the mushrooms are almost done. Add all the seasonings -oregano, rosemary, black pepper, salt and saute well..
• 3. Reduce the heat and ad dream at the end and basil leaves and mix well. Check for seasoning.
• 4. Preheat the oven to 350 degrees.
• 5. Carefully place the pie cruse over the pan that contains the filling and press the edges.
• 6. Cut to vent. Egg wash the pie pastry using a pastry brush and bake for about 25 minutes.
• 7. Serve the Chicken and Mushroom Pot Pie along with Garlic bread & salad to make a complete meal.