This Cheesy Chicken & Mushroom Pie recipe is super easy to prepare and a joy to eat! Impress your friends with this amazing dish!
This fantastic pie is just what you need for those busy school night dinners. Your family will be asking for this creamy, cheesy delight again and again! Serve with my Best Broccoli of your life or Roasted Cauliflower to finish it off perfectly.
I’m always looking for ways to speed up school night dinners. With homework, bath time, and bedtime stories, there isn’t always a lot of time for cooking a quick and nourishing family meal, but this recipe keeps things really simple.
Why This Recipe Works
- Using precooked chicken makes this a speedy dish easy to make on any night of the week.
- The combination of chicken, mushrooms, and cheese is a taste profile that can’t be beat!
- The shop-bought pastry is a must for this amazingly simple and fast dinner. No judgment here!
Leftover rotisserie chicken is perfect for a quick, comforting pot pie. Its tender, flavorful meat saves time and adds richness to every bite. Just shred the chicken, toss it with vegetables, and cover with a flaky crust for a cozy meal that’s both easy and delicious. Plus, using leftovers means less food waste and more flavor!
How to make cheesy chicken and mushroom pie
- Fry the onions and mushrooms, add the garlic. Add flour and stir.
- Stir in stock and milk.
- Add the chicken and parsley. Simmer for five minutes.
- Spoon filling into a pie dish, sprinkle with cheese.
- Top with pastry.
- Bake for 25 to 30 minutes.
- Serve and enjoy!
Make the pie ahead:
This pie filling only took me 15 minutes to prepare. I put the breast strips in the fridge to thaw overnight so they were ready to use the next day and I also prepared the filling in the morning so all I needed to do before baking was top it with the pre-rolled pastry, add the egg wash, and throw it in the oven. Easy!
Bake for 25 – 30 minutes and allow to cool before serving.
Serve and enjoy!
Other Great Comfort Foods
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Let’s Make Cheesy Chicken and Mushroom Pie
Ingredients
- 1 tablespoon olive oil
- 1 pound cooked chicken meat removed from the bone and chopped
- 1 onion chopped
- 2 cloves garlic chopped
- 8 ounces button mushrooms or pre-sliced baby bella mushrooms
- 1 handful fresh parsley chopped
- 2 tablespoon flour
- ¾ cup chicken stock
- 1½ cups milk
- Salt and Pepper to taste
- 6 ounces cheddar cheese grated
- 1 sheet pre-rolled puff pastry fresh or frozen and defrosted
- 1 egg beaten
Instructions
- Heat the oven to 400F/ 200C
- Heat the oil in a large, non-stick frying pan.
- Add the onions and mushrooms, then fry on a high heat for another 3 mins until the onions start to brown.
- Add the garlic and cook another minute.
- Add the flour into the pan and cook, stirring, for 1 min.
- Remove the pan from the heat, gradually stir in the stock, followed by the milk, then add the chicken and parsley.
- Bring to the boil, then simmer for 5 minutes.
- Spoon the filling into a baking dish.
- On a floured surface, unroll the pastry and cut along the pie dish leaving about an inch over the size of the dish.
- Cover the filling in the dish with the grated cheese.
- Cove the filling with the cut dough. Using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie. Gently roll the extra over and press the edges with your fingers. Brush lightly with egg to glaze, prick with a fork, and then bake for 25-30 mins or until the pastry is risen and dark golden brown.
Nutrition Information:
This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.
Chontell Bourne says
Love the recipe and easy to esp for a cold evening dinner comfort and filling to
Erren's Kitchen says
Thank you Chontell, I’m glad you liked it 🙂
Richard Moule says
Lovely,I did use pastry base blind baked it first for 15 min then set aside to cool will use recipe again
Erren's Kitchen says
I’m glad you liked it 🙂
Krystal says
I cooked this tonight and really loved it. I will definitely make it again. But i am wondering, do you think it would be possible to add pastry on the bottom as well?
Erren Hart says
You can, But you’d have to cook it first or it would get soggy. It’s very hard to find a good balance as you wouldn’t want to burn it when baking with the filling.
Tiffany says
I made this pie and it was utterly delicious!!!
Erren's Kitchen says
So pleased you enjoyed it! 🙂
Catalina says
The kind of dinner I love. I should make it tonight!
Erren's Kitchen says
That is awesome to hear Catalina!
Michelle says
I am so ready for comfort food! This looks perfect.
Michelle says
This looks like comfort food perfection! We’ll be trying this for sure!
Erren's Kitchen says
It really is Michelle!
Vik says
Mmm this pie tastes absolutely delicious! Comfort food indeed
Erren's Kitchen says
I’m so glad you enjoyed it Vik!
Beth Pierce says
Loving all the cheesy goodness in this recipe! Will definitely be adding this to my dinner line up for the week! Yum!
Erren's Kitchen says
Cheese is great is’nt it!
Angela D says
Curious if the cheddar you used was white cheddar? Doesn’t look like yellow cheddar…Also could i add Gruyere? Would you just mix that in with the cheddar?
Erren Hart says
Hi Angela, I used white cheddar, but you can use any cheese you like!
Demeter says
This looks like pure comfort food! Love how fully loaded it is.
Erren's Kitchen says
Bigger the better Demeter!
Izabela says
I made it yesterday. Yummy. Thank u
Erren's Kitchen says
Izabela, I’m glad you enjoyed it!