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How to Make Chicken and Mushroom Pies

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

This simple chicken and mushroom pie recipe is delicious and great for get-togethers.

This simple chicken and mushroom pie recipe is delicious and great for get-togethers.

Individual Chicken and Mushroom Pies

Although chicken and mushroom pies can be made on a grander scale to serve the entire family, this page focuses on making individual chicken and mushroom pies. The pies can either be consumed alone as a between meals snack or light lunch, or served with a choice of vegetables as part of a more substantial meal. The pies are also ideal for taking on a picnic and can be transported in a vacuum pie flask to keep them warm, or eaten cold. Whichever way you choose to serve them, the chicken and mushroom pies described here will provide a truly delicious and satisfying eating experience.

Individual Chicken and Mushroom Pie

Individual Chicken and Mushroom Pie

Chicken and Mushroom Chopped to Fill Pie

Chicken and Mushroom Chopped to Fill Pie

Individual Chicken and Mushroom Pie Ingredients

Per individual chicken and mushroom pie, you will require the following ingredients:

  • 1 small chicken breast fillet, chopped in to ½” cubes
  • 1 medium closed cup mushroom, chopped in to ½” cubes
  • 3 oz puff pastry
  • Fresh chicken stock
  • 2 basil leaves
  • 2 tsp olive oil
  • Salt and freshly ground black pepper
  • Beaten egg for glazing
Chicken Breast Pieces Sealed in Olive Oil

Chicken Breast Pieces Sealed in Olive Oil

Cooked Chicken and Mushroom Pieces

Cooked Chicken and Mushroom Pieces

Cook the Chicken and Mushroom in the Chicken Stock

It is important in the first instance to cook the chicken and mushroom pieces before using the combination to fill the pie.

Firstly, the olive oil should be put in to a saucepan and gently heated. The chicken pieces should then be added and quickly sealed until they are completely opaque. The mushroom pieces can then be added to the chicken and enough heated chicken stock poured in to completely cover the solids. The liquid should be brought to a simmer and the chicken and mushroom cooked in this way for twenty to twenty-five minutes.

The pan should at this stage be removed from the heat, covered and its contents left to cool for at least half an hour.

Chicken and Mushroom Filling Added to Pie Case

Chicken and Mushroom Filling Added to Pie Case

Prepared Chicken and Mushroom Pie Ready for Glazing

Prepared Chicken and Mushroom Pie Ready for Glazing

Making the Chicken and Mushroom Pies

When the chicken and mushroom has cooled, the oven should be put on to preheat to 400F/200C/Gas Mark 6 while the pies are assembled.

Three quarters of the pastry in each case should be rolled out on a floured surface that it is large enough to fill a 5" pyrex bowl. The bowl should be greased with a little butter before the pastry is formed inside and the chicken and mushroom added. The roughly torn basil leaves should be scattered in with the mix. Note that enough stock should also be added to fill the dish around 2/3 of the way up the side. The remaining pastry should then be rolled out to form the lid, added on top and the edges carefully crimped as shown.

The pies should be glazed with some beaten egg before a small cut is made in the top centre, to allow steam to escape during cooking. The pies should then be sat on a baking tray and placed in the oven for thirty to thirty-five minutes.

Serving the Chicken and Mushroom Pies

When the pies are removed from the oven, setting them aside to cool slightly before attempting to remove them from the cooking dish will make the process much easier. A minimum of fifteen minutes should be allowed in this respect. They should then be loosened all the way around the edges of the dish with a blunt edged knife and carefully tipped out on to a plate.

Cutting in to an Individual Chicken and Mushroom Pie

Cutting in to an Individual Chicken and Mushroom Pie

Do You Like Chicken and Mushroom Pies?

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on January 24, 2011:

I hope you will try them, Foodstuff, and that you enjoy them as much as I do. Thanks for the visit and the comment.

Foodstuff from Australia on January 24, 2011:

Yum! Love having pies for lunch!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 07, 2010:

Thank you, Ann. Good luck with making your Hubs and on Hub Pages.

annmackiemiller from Bingley Yorkshire England on December 07, 2010:

nicely presented - I have yet to write my first hub page so this is an inspiration.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 22, 2010:

Glad you like it onegoodwoman and anginwu. Thanks for the visit. You know, I wondered where the recipe idea had come from, onegoodwoman, and couldn't quite recall... :)

anglnwu on October 21, 2010:

Sounds like a sure-win recipe. It looks delicious. Yum!

onegoodwoman from A small southern town on October 20, 2010:

oh man! this is me, my tastes, my appetite, my snacks..........have you been reading my diary?

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 19, 2010:

Hi, Brian. Thanks for the visit and the comment. Yes, you're right - gravy is excellent with chicken and mushroom pies.

Brian Slater from England on October 19, 2010:

hi Gordon, chicken and mushroom pies are my favorite, usually with some home made gravy as well-delicious.