Chicken & Chestnut Mushroom Pie

This recipe features in these meal plans: Autumn Specials.

Chicken and chestnut mushrooms in a béchamel sauce with a crisp pastry lid and served with broccoli.


  • 2 skinless chicken breast fillets, cut into 2cm pieces
  • 1 small head of broccoli (approx 200g), cut into florets
  • 250g of chestnut mushrooms, quartered
  • 1 small leek (approx 210g), sliced
  • 1 free range medium egg, beaten
  • 130g of plain white flour
  • 90g of butter, at room temperature
  • 100ml of milk
  • 50ml of white wine
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 tsp dried thyme
  • 100ml chicken stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 50 mins
  • Oven temp: 200c
  • Price per person: £3.58
  • Store cupboard: Cook's
  • Calories per serving: 1120
  • 5-a-day per serving: 3.2
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Chicken & Mushroom Pie photo

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  1. To make the pastry, sift 100g plain flour into a bowl and add a generous pinch of salt. Add 60g butter and rub it in with your fingers until the mixture is even in colour and resembles fine breadcrumbs.
  2. Sprinkle on 2 tbsp water and mix together with a knife. Continue to mix, adding water a little at a time, until the dough begins to hold together (if you add too much water add a little extra flour until you get the right consistency). Bring the dough together with your hands and shape into a ball. Wrap in cling film and put in the fridge until you are ready to roll it.
  3. Preheat the oven. Heat the oil in a large frying pan and fry the chicken for 6-8 minutes or until browned and cooked through. Remove from the pan and set aside.
  4. Add more oil to the pan, if necessary, and fry the garlic and mushrooms for 3-4 minutes. Remove from the pan and set aside.
  5. Meanwhile, to make the white sauce, melt 30g butter (2 tbsp) in a saucepan. Stir in 30g flour(2 tbsp) and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste to an even consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and then stir in the white wine and stock. Turn up the heat and simmer, stirring constantly, until the sauce thickens.
  6. Season the sauce to taste and stir in the cooked chicken, mushrooms and garlic and the leek, parsley and thyme. Transfer to a greased pie dish and set aside.
  7. On a floured work surface, roll out the pastry until it is about 3mm thick and large enough to cover your pie dish. Brush the edge of the pie dish with a little of the beaten egg and lay the pastry over the top. Trim off the excess pastry with a knife and carefully crimp around the edge with a fork. Brush the remaining egg over the pastry and pierce a hole in the middle with the tip of a knife.
  8. Bake the pie in the oven for 25-30 minutes, or until the pastry is crisp and golden.
  9. Once the pie is almost cooked bring a pan of lightly salted water to the boil and cook the broccoli for 3-4 minutes, or until tender.
  10. Serve the chicken pie with the broccoli.

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