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Chicken Mushroom Pie

Browned and buttered mushrooms practically melt into a cheesy, herbed, chicken filling that’s topped off with a flaky puff pastry crust.

Recipe Credit:

Serves: 6 | Prep Time 15 mins | Cooking Time 1 hr


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp garlic, freshly minced
  • 500g chicken thigh fillets, cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp pepper
  • 500g button mushrooms, thickly sliced
  • 2 tbsp unsalted butter
  • 1/3 cup flour
  • 1.5 cups chicken stock
  • 1 cup milk
  • 1 tsp dried thyme
  • 1 tsp dijon mustard
  • 1/2 cup parmesan cheese, freshly grated
  • 1 sheets puff pastry, partially thawed, cut into 12 rectangles
  • 1 egg, whisked
  • 1 tsp sesame seeds, optional


  1. Heat the olive oil in a large, heavy based skillet over medium-high heat. Add the onion and garlic, cook stirring for 2-3 minutes until fragrant and softened.
  2. Add the chicken, salt and pepper. Cook for 4-5 minutes, stirring regularly until the chicken starts to turn golden.
  3. Add the mushrooms, cook for 4-5 minutes until the mushrooms start to soften.
  4. Add the butter and once melted, stir through the flour.
  5. Decrease the heat to medium-low and slowly whisk in the stock, milk and thyme. Simmer on low medium-low heat for 15 minutes, uncovered, stirring once halfway (the sauce needs to be slowly bubbling and will thicken as it cooks).
  6. Stir through the dijon mustard and parmesan cheese, set aside to cool slightly.
  7. Preheat the oven to 200°C fan.
  8. Spoon the filling into a pie dish or baking dish (circular approx 30cm in diameter, square approx 30cm x 20cm).
  9. Arrange the puff pastry rectangles all over the pie, gently overlapping each other so that they are covering the filling.
  10. Brush the pastry with the whisked egg and sprinkle with the sesame seeds.
  11. Bake for 30-35 minutes or until the pastry is golden and crispy. 

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