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Chicken and mushroom pie recipe
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5 from 6 votes

Chicken and Mushroom Pie

This chicken and mushroom pie recipe has easy instructions, quick preparation and requires only a skillet to make it! It’s the perfect recipe to use up any leftover chicken or rotisserie chicken.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4
Calories: 445
Author: Julia

Ingredients

  • 2 tablespoons unsalted butter (30 grams)
  • 1 large leek , sliced (3 cups)
  • 10 ounces brown button mushrooms , sliced (5 cups/300 grams), see note 1
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon soy sauce (regular)
  • 1 teaspoon dried thyme
  • 2 cups cooked chicken , diced, see note 2
  • ⅛ cup flour and little more
  • 1 cup regular chicken stock / broth (250 milliliters), see note 3
  • 1 pie crust , see note 4
  • 1 egg , beaten

Instructions 

  • Preheat oven to 350° Fahrenheit (175° Celsius).
  • Meanwhile: In a skillet, melt butter over low heat.
    How to make chicken mushroom pie step 1
  • Add sliced leek and mushrooms, increase the heat to medium high and sauté for 12-15 minutes, stirring occasionally.
    How to make chicken mushroom pie step 2
  • When ready, add salt, pepper, soy sauce, thyme and cooked chicken pieces. Stir well.
    How to make chicken mushroom pie step 3
  • Add stock and flour and mix everything well.
    How to make chicken mushroom pie step 4
  • Let it simmer for a minute or two, or until it thickens. Turn off the heat.
    How to make chicken mushroom pie step 5
  • Unroll pie crust and place it over the skillet. If too large, trim off any excess (you can leave overhang if you like). Brush with beaten egg. Cut it in the middle with a knife, creating a cross. Pierce the pastry a few more times so the steam can easily escape during cooking.
    How to make chicken mushroom pie step 6
  • Place it in the preheated oven and cook at 350° Fahrenheit (175° Celsius) for 25 minutes or until the pastry is cooked through (it should be nice golden brown and slightly expanded).
  • Serve warm!

Notes

  1. This chicken and mushroom pie is quite mushroom-rich. If you prefer using less, you can do so. Just note that mushrooms will shrink during cooking at least by half.
  2. You can use either leftover chicken, rotisserie chicken or turkey! 1 cup of cooked chicken is about 1 large chicken breast.
  3. Chicken stock can be substituted with vegetable broth. If you use low sodium stock, you might need to add more seasoning.
  4. I used regular pie crust, but puff pastry will also work (the cooking time will probably be shorter though).
  5. Take the cooking time as a guide only as it may vary. This will depend on your oven, the pastry you use as well as the altitude you live in (this recipe was developed at a sea level). For best results, always check it several times when making it for the first time.
  6. For more tips, possible substitutions or if in doubt, please read the post above this recipe card.
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Chicken mushroom pie recipe, Easy pie recipe
Nutrition Facts
Chicken and Mushroom Pie
Amount per Serving
Calories
445
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
110
mg
37
%
Sodium
 
761
mg
33
%
Potassium
 
545
mg
16
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
634
IU
13
%
Vitamin C
 
4
mg
5
%
Calcium
 
40
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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