Easy Creamy Chicken and Mushroom Pie

Enjoy this Easy Creamy Chicken and Mushroom Pie this cold season. The rich filling and the flaky crust are comforting and will satisfy your taste buds, while the mixed veggies add color and flavor to every bite. Pair it with more vegetables or potatoes for a hearty dinner.

📝 Ingredients

• 4 Chicken fillets (chopped or shredded)
• 120 g mushrooms (chopped)
• 50 g Unsalted butter
• 1/2 onion (chopped)
• 30 g Flour
• 200 ml milk
• 150 ml Chicken broth
• 1/2 tsp of Thyme
• Salt to taste
• Black pepper to taste
• 1 cup of frozen mixed veg
• 2 large Puff pastry sheets
• 1 Egg + 1 tbsp of water for basting
• Vegetable or sunflower oil

👨‍🍳 Instructions

1. 1Preheat your oven to 220°C/200°C fan/gas 7 and lightly grease a pie dish.
2. 2Heat oil in a large pan over medium-high heat. Season the chicken pieces with salt and pepper and add them to the skillet. Cook for about 15 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
3. 3In a large saucepan over medium heat, melt the butter and whisk in the flour to form a smooth paste. This is the base of your sauce, also known as a roux.
4. 4In the same pan, add more oil if needed and cook the mushrooms over medium-high heat for about 10 minutes, stirring occasionally, until browned and tender. Season with salt and pepper to taste and transfer to a bowl.
5. 5Slowly whisk in the milk and chicken broth, making sure there are no lumps. Bring the sauce to a boil, then lower the heat and simmer for about 20 minutes, stirring occasionally, until it is thick and creamy.
6. 6Stir in the chicken and mushrooms and season with salt, pepper, and thyme. This is your filling for the pie.
7. 7Unroll the puff pastry and cut out a circle slightly larger than your pie dish. Place it over the dish and press it down to line the bottom and sides. Leave some pastry hanging over the edges.
8. 8Spoon the filling into the pastry-lined dish and spread it evenly.
9. 9Cut out another circle of pastry slightly larger than your pie dish and place it over the filling. Press the edges of the pastry together to seal them. You can trim off any excess pastry or fold it over to create a decorative border.
10. 10Cut a cross in the middle of the pie to let the steam escape and brush the pastry with some beaten egg to give it a nice golden color.
11. 11Bake the pie for about 30 minutes or until the pastry is puffed and golden.
12. 12Let the pie rest for 10 minutes before serving with some salad or green beans.