Chicken and mushroom pie

Free range, flavoursome chicken thighs snuggled in a rich creamy velouté sauce beneath a crisp enriched short crust pastry. An indulgent treat, perfect for any occasion.

Main courses
Our Cookbook recipe for chicken and mushroom pie
  • Preparation time 40 minutes (prep. time)
  • Cooking time 1 hour 20 minutes (cooking time)
  • Serves 6


For the pie filling:
  • 30ml (2tbsp) oil
  • 500g (12oz) onions, roughly chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 bay leaf
  • 1tsp ground nutmeg
  • 1 sprig rosemary, finely chopped
  • 1 sprig oregano, finely chopped
  • 750g (1lb 12oz) diced chicken thigh
  • 200g (8oz) mushrooms, roughly chopped
  • 50g (2oz) butter
  • 40g (2oz) plain flour
  • 20g (1oz) chicken bouillon
  • 100ml (3.5fl oz) double cream
  • 10g (0.5oz) fresh parsley, finely chopped
For the pastry:
  • 250g (10oz) plain flour
  • 125g (5oz) butter, softened
  • ½ tsp dried mixed herbs


  • 1 egg


Preheat the oven to 180C.
For the pie filling:
  1. Place the oil in a large pan over a high heat, add the garlic and onions and reduce the heat to medium, stir well and sauté gently for 10 minutes until soft and lightly coloured.
  2. Add the herbs, bay leaves and nutmeg and stir well.
  3. Add the chicken and stir well until sealed on all sides.
  4. Add the mushrooms and stir again, reduce the heat right down and leave while you make the sauce.
  5. Melt the butter in a pan over a medium heat and stir in the flour. Cook for a couple of minutes until you have a smooth paste. Dissolve the bouillon in 500ml of boiling water and gradually stir into the roux (paste) until you have a thick sauce, add the cream and stir well.
  6. Pour the sauce into the chicken mix with enough additional water to make a smooth coating sauce, add the parsley and stir.
  7. Remove from the heat and put to one side.
For the pastry:
  1. Place the flour, butter, salt, pepper and herbs in a bowl and rub together until the mixture resembles fine breadcrumbs then make a well in the centre.
  2. Tip in the egg and stir gently until the mixture forms a smooth homogenous ball of pastry. Add a splash of milk if the mix is too dry. Knead lightly a couple of times to bring it together.
  3. Roll out the pastry to around the thickness of a pound coin and cut out lids to fit on your pie dishes.
  4. Divide the pie filling between your dishes and top with a pastry lid, crimp and place in the oven. Cook for 20-25 minutes or until golden, remove and serve.