Nothing screams comfort food more than a humble pie and our chicken and mushroom pie is an absolute fail-safe recipe amongst our cookery team.
It's filled with creamy and decadent leek, chicken, mushroom and thyme, wrapped into a golden and buttery crust.
It's the perfect Sunday recipe to make when the days are shorter and you want a little bit of indulgence in your life.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
830
Ingredients
2Tbsp.
olive oil
1 leek, around 200g, finely sliced
2
garlic cloves, crushed
350g
boneless, skinless chicken thighs, cut into 2.5cm cubes
200g
chestnut mushrooms, sliced
142ml
carton double cream
2Tbsp.
fresh chopped thyme
500g
pack puff pastry
1
medium egg, beaten
Directions
Step 1
Heat the oil in a pan and fry the leeks over a medium heat for 5min. Add the garlic and cook for 1min.
Step 2
Add the chicken and continue to cook for 8-10min. Add the mushrooms and cook for 5min or until all the juices have disappeared.
Step 3
Pour the cream into the pan and bring to the boil. Cook for 5min to make a thick sauce. Add the thyme, then season well with salt and freshly ground black pepper. Tip into a bowl and leave to cool.
Step 4
Roll out the pastry on a floured board until it measures 33x33cm. Cut into four squares.
Step 5
Brush the edges with water and spoon the mixture into the middle of each piece. Bring each corner of the square up into the middle to make a parcel. Crimp each edge to seal, leaving a small hole in the middle. Brush each pie with beaten egg, put on a baking sheet and chill for 20min.
Step 6
Preheat the oven to 200°C (180°C fan) mark 6 and cook for 30–40min.
We've used puff pastry to top our pie with, but you can use shortcrust, suet or hot water pastry instead to your liking.
Add any veg you like, robust vegetables like sliced carrots or small chunks of swede would work particularly well.
Serve with sautéed cabbage on the side for varying textures!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
