Ultimate Chicken and Mushroom Pies
These individual chicken and mushroom pies are the epitome of comfort food. They feature a creamy filling with tender chicken and earthy mushrooms, all encased in flaky, golden pastry. Perfect for a cozy dinner, they can also be made ahead and frozen.
Classic Chicken and Mushroom Hand Pies
Prep Time: 40 mins | Cook Time: 25-30 mins | Makes: 6 individual pies
Ingredients:
For the Filling:
· 2 tbsp olive oil or butter
· 1 lb (450g) boneless, skinless chicken thighs, cut into ½-inch pieces (thighs stay juicier, but breast works too)
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 10 oz (300g) mushrooms (cremini, button, or wild mix), sliced
· 2 tbsp all-purpose flour
· ¾ cup chicken broth
· ¾ cup heavy cream or whole milk
· 1 tsp Dijon mustard
· 1 tbsp fresh thyme leaves (or 1 tsp dried)
· 2 tbsp fresh parsley, chopped
· Salt and black pepper to taste
· Optional: ½ cup frozen peas, ¼ cup dry white wine, a splash of Worcestershire sauce
For Assembly:
· 1 package (14-17 oz / 400-500g) store-bought puff pastry or pie crust, thawed if frozen
· 1 egg, beaten with 1 tbsp water (for egg wash)
· Flour for dusting
Instructions:
- Make the Filling:
· Cook Chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and just cooked through, about 5-7 minutes. Remove to a plate.
· Sauté Veggies: In the same skillet, add remaining oil. Cook onion until soft (3-4 mins). Add mushrooms and cook until browned and their liquid evaporates (8-10 mins). Add garlic and thyme; cook 1 minute until fragrant.
· Make Sauce: Sprinkle flour over the mushroom mixture and stir for 1 minute. Slowly pour in chicken broth (and wine if using), scraping up browned bits. Stir in cream, Dijon mustard, and a pinch of salt and pepper.
· Combine: Bring to a simmer until sauce thickens (2-3 mins). Stir in cooked chicken, parsley, and peas (if using). Taste and adjust seasoning. It should be highly seasoned. Let the filling cool completely (crucial for pastry).
- Assemble the Pies:
· Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
· On a floured surface, roll out pastry to about ⅛-inch thickness. Using a bowl or cutter, cut out six 6-inch circles for the bottoms. Re-roll scraps and cut six 5-inch circles for the tops.
· Fill: Place a large spoonful of cooled filling (about ½ cup) in the center of each bottom circle, leaving a ¾-inch border.
· Seal: Brush edges with egg wash. Place a top circle over filling. Press edges with a fork to seal firmly. Transfer to baking sheet.
· Finish: Brush tops with egg wash. Cut 2-3 small steam vents in the top of each pie.
- Bake:
· Bake for 25-30 minutes, until pastry is deeply golden and puffed.
· Let rest for 5-10 minutes before serving—the filling will be piping hot.
Make-Ahead & Storage Tips:
· Cool Filling is Key: Never assemble with warm filling—it will make the pastry soggy.
· Refrigerate: Assemble pies up to 24 hours ahead. Keep covered on baking sheet in fridge. Brush with egg wash just before baking. May need 3-5 extra minutes in oven.
· Freeze Uncooked: Freeze assembled, unbaked pies solid on the baking sheet, then transfer to a freezer bag for up to 3 months.
· Bake from frozen: Bake at 400°F (200°C) for 35-45 mins, until golden. Cover edges with foil if browning too quickly.
· Freeze Cooked: Bake, cool completely, freeze. Reheat in a 350°F (175°C) oven until hot.
Easy Variations:
· One Large Pie: Use a pie dish. Line with pastry, add filling, top with crust, and bake 35-40 mins.
· Pot-Topped (Cottage Pie): Skip pastry. Top filling with mashed potatoes, sprinkle with cheese, and bake at 375°F (190°C) for 25 mins.
· Lighter Version: Use chicken breast, low-fat milk, and more mushrooms. Add a splash of lemon juice for brightness.
· Gourmet Twist: Use a mix of wild mushrooms, add a splash of sherry with the broth, and stir in 2 tbsp of crème fraîche at the end.
· Shortcut: Use a rotisserie chicken (about 3 cups shredded). Add it at the end with the parsley, just to warm through.
Serving Suggestions:
Serve these golden pies with a simple green salad dressed with vinaigrette, buttery mashed peas, or roasted carrots. Perfect for a comforting dinner or a portable lunch the next day.
Enjoy your homemade, savory masterpieces