Chicken And Mushroom Mini Pie

Ingredients

• 1chicken breast, cut into small cubes
• 1onion, sliced
• 4garlic cloves, grated
• 300 gmushrooms
• 350 mldouble cream
• 1vegetable stock cube
• 1 tspEnglish mustard
• 1egg, beaten
• a few sprigsthyme
• 2 tbspolive oil
• 1/2 tspsalt

Instructions

1. 1

   Brown the chicken

   Heat 1 tbsp of olive oil in a pan and add the chicken. Brown it, stirring if it begins to stick, then transfer it out of the pan.

2. 2

   Cook the aromatics

   Heat the remaining 1 tbsp of olive oil in the same pan. Add the sliced onion, thyme and grated garlic, stir, then add 1/2 tsp of salt. Cook over low to medium heat.

3. 3

   Add the mushrooms

   Remove the mushroom stalks and slice the mushrooms. Wash them thoroughly, drain them and add them to the onion mixture.

4. 4

   Cook off moisture

   Turn the heat up to medium-high and cook until most of the liquid released by the mushrooms has evaporated.

5. 5

   Return the chicken

   Add the chicken back to the pan, stir it through and cook for a few minutes.

6. 6

   Make the creamy filling

   Pour in 350 ml of double cream and crumble in 1 vegetable stock cube. Stir and bring the mixture to a gentle bubble, taking care not to cook it for too long as the cream can split.

7. 7

   Add the mustard

   Stir in 1 tsp of English mustard and cook for 2 more minutes. Turn off the heat and leave the filling to cool completely before putting it in the pie dish.

8. 8

   Prepare the pastry

   Measure the pie tin and cut a piece of pastry slightly larger than its top. The recipe uses pastry only as a lid and does not give a quantity.

9. 9

   Fill and cover

   Spoon the cooled filling into the pie dish and cover it with the pastry. Crimp the pastry against the tin and cut slits down the middle so steam can escape.

10. 10

    Brush and bake

    Brush the pastry with the beaten egg. Bake in an oven preheated to 190°C (gas mark 5) until golden; the recipe does not specify a baking time.

What is a chicken and mushroom pie?

Chicken and mushroom pie is a familiar British-style comfort food: a savoury filling enclosed or topped with pastry. This version uses a creamy pan-cooked filling and covers it with pastry rather than lining the whole dish.

Thyme and mustard bring savoury, aromatic notes to the cream, while browning the chicken and cooking away mushroom moisture help the filling taste concentrated rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 20g protein, 7g carbs, 34g fat.

The chicken contributes most of the protein, while the double cream and olive oil account for much of the fat; the mushrooms and onion provide some of the carbohydrates. Serve a portion with plenty of green vegetables to balance the rich filling. These estimates exclude pastry because its amount and type are not given.

Building the filling

Browned chicken: give the pieces enough contact with the hot pan to colour them, stirring if they begin to stick. Set them aside while the onion and garlic soften in the same pan.

Mushrooms: washing is part of the supplied method, but drain them thoroughly before adding. Cook until most of their released liquid has evaporated before moving on.

Keep the cream gentle

Cream and stock: bring the mixture only to a slight bubble, as the method warns that prolonged cooking can make the double cream split. Stir in the mustard after the cream and stock are combined.

Cooling: let the filling cool completely before assembling. This helps keep the pastry lid from warming and softening before it goes into the oven.

Pastry and steam

Pastry lid: measure the top of the pie tin and cut the pastry a little larger so you can press and crimp it against the edge. The ingredient list does not specify what pastry to use or how much is needed.

Steam slits: cut openings in the centre of the lid before baking. The beaten egg brushed over the top helps it colour as it bakes.

Check for doneness

The oven setting is 190°C (gas mark 5), and the pastry is ready when golden. No baking time is provided, so check its colour as it cooks rather than relying on a stated duration.

The filling should be fully cooked before it goes into the pie dish; the final bake is described in terms of browning the pastry.

Serving ideas

Serve the pie with peas, green beans or another simple green vegetable to add freshness alongside the rich filling. Boiled or mashed potatoes also make a hearty accompaniment.

For a lighter-feeling plate, pair a modest slice with a generous serving of vegetables rather than adding another creamy side.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so it browns at a similar pace.
• Drain the washed mushrooms well before adding them to the pan.
• Let the mushroom liquid evaporate before returning the chicken.
• Keep the cream at a gentle bubble rather than boiling it hard.
• Cool the filling completely before topping it with pastry.
• Check the pastry for a golden colour because no baking time is provided.

Variations

• Add leeks: soften sliced leeks with the onion for a sweeter savoury filling.
• Use puff pastry: top the pie with puff pastry for a flaky lid.
• Try dried thyme: use a small pinch if fresh sprigs are unavailable.
• Add peas: stir peas into the cooled filling before assembling.
• Boost the mustard: add a little more English mustard for a sharper flavour.

Common mistakes to avoid

• Crowding the chicken: brown it in batches if the pan is too full, so it colours instead of steaming.
• Wet mushrooms: drain them well and cook off their released liquid before adding the cream.
• Boiling the cream: keep it to a slight bubble to reduce the chance of splitting.
• Filling while hot: cool the mixture completely before covering it with pastry.
• Skipping steam slits: cut openings in the pastry lid to let steam escape.
• Guessing the bake time: check the pastry regularly, as the recipe gives no duration.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat until piping hot throughout; the pastry may soften during storage. The recipe does not give freezing guidance.

Frequently asked questions