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Chicken Mushroom Pie

The perfect comfort food, this golden puff pastry pie is filled with a creamy chicken mushroom filling with peas and corn. Big hit!
Course Main Course
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 people
Calories 521kcal


For the pastry:

  • 2 packs of puff pastry dough, thawed each pack 400 g or 0.9lb by weight
  • 1 egg
  • 1 tablespoon cold water

For the chicken:

  • 6 chicken breasts around 500 g or 1 lb
  • 1 onion, cut into wedges
  • 2 bay leaves
  • 1 cinnamon stick
  • big pinch of salt and pepper

For the sauce and mix ins:

  • 1 onion, diced small
  • 2 crushed garlic cloves
  • 1 pack button mushrooms, thickly sliced
  • 1/2 cup each frozen peas and frozen corn kernels no need to thaw
  • 1/2 stick butter 50g (1/4 cup)
  • 6 tablespoon flour 50g
  • 2/3 cup milk
  • 1 2/3 cup chicken stock (from boiling the chicken in this recipe) 400 ml
  • 1/2 teaspoon dried oregano or thyme
  • 1/2 teaspoon salt
  • pinch nutmeg
  • 1 cup mozzarella cheese


Blind bake the pastry:

  • Heat oven to 390F (200C).
  • Roll out one sheet of puff pastry to the size of a 9x13 inch pan. Transfer the dough to the pan, prick all over with a fork, then add some weight to the dough by either placing a smaller sized pan on top of the larger pan, or adding some parchment paper and filling with dried beans, rice or pie weights. Bake for 15 minutes or until light golden brown. Set aside to cool slightly while you prepare the filling.

For the chicken:

  • Place the chicken breasts in a large saucepan. Add the onion wedges, bay leaves, cinnamon stick, salt and pepper. Cover with water until chicken is submerged.
  • Bring to a boil, then scoop off any foam that forms on the surface. Boil uncovered for 20 minutes or so until chicken is cooked through. Turn off the heat, remove chicken breasts to a plate. Keep the stock, we'll use this in the sauce!
  • Once the chicken breasts have cooled enough to handle, then use your fingers to shred the chicken evenly. Set aside.

For the sauce:

  • In a separate pot, add the butter and heat on medium heat. Once hot, add the diced onion and sauté for 5 min or so until softened.
  • Add the garlic, mushrooms, thyme or oregano, nutmeg and salt. Sauté another 2-3 min or until mushrooms soften slightly. They'll cook further in the oven.
  • Sprinkle the flour onto the mushrooms, then add the milk and chicken stock (from the pot of water you boiled chicken in). Keep cooking on medium heat while whisking, 5-7 minutes or until thickened to a gravy consistency.
  • Add the shredded chicken, corn and peas. Mix to combine. You'll have a thick and creamy filling.

To assemble:

  • Layer the chicken filling onto the baked puff pastry shell. Sprinkle the mozzarella cheese evenly on top.
  • Roll out the second sheet of puff pastry dough until large enough to fit the 9x13 inch pan, then carefully transfer it on top of the chicken filling. Trim any excess dough, and If you you can use that to make puff pastry shapes like leaves or ropes to line the pan with.
  • Mix together the egg and cold water with a fork, and use a pastry brush to brush the egg wash evenly over the top of the puff pastry. You probably won't need all of it.
  • Bake at 390F (200C) for 25-30 minutes or until golden brown. Let it rest for 5-10 minutes before cutting into it, then enjoy warm.


This recipe adapted from my Grandmother. She makes the most delicious chicken pie, that would make my sister and I so happy when she would make it on our visits. It's always brought us so much joy!


Calories: 521kcal