Best 3 Creamy Chicken And Mushroom Pies Recipes

Are you seeking a savory and comforting dish that combines the richness of creamy chicken with the earthy goodness of sautéed mushrooms, all wrapped in a flaky, golden crust? Then look no further! Embark on a culinary journey to create the perfect creamy chicken and mushroom pies, a delightful combination of flavors and textures that will tantalize your taste buds and warm your soul. Discover the secrets to making this classic dish, from selecting the finest ingredients to perfecting the creamy filling and creating a crust that is both crispy and flaky. Whether you're a seasoned cook or just starting out, this guide will provide you with step-by-step instructions and helpful tips to achieve creamy chicken and mushroom pies that will be the highlight of any meal.

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CHICKEN AND MUSHROOM PIE WITH SHORTCRUST PASTRY

Chicken and mushroom pie with shortcrust pastry image

This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal.

Provided by BBC Food

Categories Main course

Yield Serves 3-4

Number Of Ingredients 15

Ingredients

2 tbsp olive oil
3 chicken breasts, skin and bone removed, cut into pieces
150g/5½oz button mushrooms, quartered
1 small onion, chopped
1 garlic clove, finely chopped
50g/2oz butter
2 tbsp plain flour, plus extra for dusting
300ml/½ pint milk
200ml/7fl oz chicken stock
freshly grated nutmeg, to taste
freshly ground white pepper
pinch salt
small handful fresh parsley, chopped
500g/1lb 2oz ready-made shortcrust pastry
1 free-range egg, beaten

Steps:

Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
Add the mushrooms and continue to fry until the chicken is golden-brown.
Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).
Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.

CREAMY CHICKEN AND MUSHROOM PIES

Creamy Chicken and Mushroom Pies image

The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
6 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper
5 ounces (1 cup) shredded rotisserie chicken
1 tablespoon Dijon mustard
1 tablespoon finely chopped chives
4 ounces cream cheese, at room temperature
All-purpose flour, for dusting
One (8-ounce) puff pastry sheet, thawed if frozen
1 large egg, lightly beaten
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 small red onion, very thinly sliced
1 head butter lettuce, leaves separated or torn
10 chives, cut into 1-inch-long pieces

Steps:

For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
When ready to serve, toss the lettuce and chives into the dressing.

CREAMY CHICKEN AND MUSHROOM PIE

Creamy Chicken and Mushroom Pie image

A yummy chicken and mushroom pie that everyone will love.

Provided by Alex_crozzy

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 (6 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
½ cup chopped mushrooms, or to taste
3 ½ ounces cubed fully cooked ham
1 stalk green onion, chopped
1 teaspoon crushed garlic
¼ cup milk, or more as needed
salt and ground black pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed

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.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g

Tips for Making Creamy Chicken and Mushroom Pies:

Use fresh ingredients. Fresh chicken, mushrooms, and vegetables will give your pies the best flavor.
Cook the chicken and mushrooms thoroughly. This will help to ensure that your pies are safe to eat and that the chicken is cooked through.
Use a good quality puff pastry. Puff pastry is a light and flaky pastry that will make your pies extra delicious.
Don't overfill the pies. Overfilling the pies will make them difficult to seal and they may burst in the oven.
Bake the pies until they are golden brown. This will ensure that the pastry is cooked through and the filling is heated through.
Let the pies cool slightly before serving. This will help to prevent the filling from spilling out when you cut into them.

Conclusion:

Creamy chicken and mushroom pies are a delicious and comforting meal that can be enjoyed by people of all ages. They are perfect for a special occasion or a weeknight dinner. With a little planning and effort, you can make these pies at home and enjoy them with your family and friends.