Easy Chicken and Mushroom Pie Recipe

 

Easy Chicken and Mushroom Pie Recipe

This easy chicken and mushroom pie is creamy, comforting, and packed with flavor, wrapped in a golden, flaky crust. Perfect for a cozy meal!

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Category: Main Course
Cuisine: British
Yield: 6 servings

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Ingredients:

• 2 tbsp butter
• 1 lb (450g) chicken breast, diced
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream (or milk for a lighter version)
• 1 tbsp flour (or cornstarch for gluten-free)
• 1 tsp thyme
• Salt & pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

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Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pan, melt butter over medium heat. Add chicken and cook until lightly golden.
3. Stir in onion, garlic, and mushrooms, cooking until soft.
4. Sprinkle flour over the mixture, stir, and cook for 1 minute.
5. Slowly add chicken broth and heavy cream, stirring until thickened.
6. Season with thyme, salt, and pepper, then remove from heat.
7. Pour the mixture into a baking dish and cover with puff pastry.
8. Brush with beaten egg and cut a few small slits for steam to escape.
9. Bake for 30-35 minutes until golden brown.
10. Let cool slightly before serving.

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Nutrition (Per Serving):

• Calories: 320
• Carbs: 22g
• Protein: 24g
• Fat: 18g

💡 Tips:
✔️ Add peas or carrots for extra veggies.
✔️ Use rotisserie chicken for an even quicker version!

Low-Carb Chicken and Mushroom Pie (Keto-Friendly!)

This low-carb chicken and mushroom pie is just as creamy and flavorful, but with a buttery almond flour crust instead of puff pastry—perfect for keto diets!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Category: Main Course
Cuisine: British
Yield: 6 servings

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Ingredients:

For the Filling:

• 2 tbsp butter
• 1 lb (450g) chicken breast, diced
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 1 tsp xanthan gum (or 1 tbsp cream cheese as a thickener)
• 1 tsp thyme
• Salt & pepper to taste

For the Keto Crust:

• 1 ½ cups almond flour
• ½ tsp salt
• ¼ tsp garlic powder
• 1 large egg
• 2 tbsp butter, melted

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Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large pan, melt butter over medium heat. Add chicken and cook until lightly golden.
3. Stir in onion, garlic, and mushrooms, cooking until soft.
4. Sprinkle xanthan gum (or cream cheese) into the pan and stir well.
5. Slowly add chicken broth and heavy cream, stirring until thickened.
6. Season with thyme, salt, and pepper, then remove from heat.
7. Prepare the crust: In a bowl, mix almond flour, salt, garlic powder, egg, and melted butter until a dough forms.
8. Roll out the dough between two sheets of parchment paper and gently place it over the filling in a baking dish.
9. Bake for 30-35 minutes until the crust is golden brown.
10. Let cool slightly before serving.

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Nutrition (Per Serving):

• Calories: 290
• Carbs: 5g
• Protein: 24g
• Fat: 20g

💡 Tips:
✔️ Use coconut flour instead of almond flour for a slightly different taste.
✔️ Add grated cheese to the crust for extra flavor!

Dairy-Free Chicken and Mushroom Pie (Keto & Paleo-Friendly!)

This dairy-free version of chicken and mushroom pie is just as creamy and satisfying but uses coconut cream and olive oil instead of dairy. It's perfect for keto, paleo, and dairy-free diets!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Category: Main Course
Cuisine: British
Yield: 6 servings

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Ingredients:

For the Filling:

• 2 tbsp olive oil (or coconut oil)
• 1 lb (450g) chicken breast, diced
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup full-fat coconut cream
• 1 tsp arrowroot powder (or xanthan gum)
• 1 tsp thyme
• Salt & pepper to taste

For the Dairy-Free Keto Crust:

• 1 ½ cups almond flour
• ½ tsp salt
• ¼ tsp garlic powder
• 1 large egg
• 2 tbsp coconut oil, melted

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Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add chicken and cook until lightly golden.
3. Stir in onion, garlic, and mushrooms, cooking until soft.
4. Mix arrowroot powder (or xanthan gum) into the pan and stir well.
5. Slowly pour in chicken broth and coconut cream, stirring until thickened.
6. Season with thyme, salt, and pepper, then remove from heat.
7. Prepare the crust: In a bowl, mix almond flour, salt, garlic powder, egg, and melted coconut oil until a dough forms.
8. Roll out the dough between two sheets of parchment paper and gently place it over the filling in a baking dish.
9. Bake for 30-35 minutes until the crust is golden brown.
10. Let cool slightly before serving.

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Nutrition (Per Serving):

• Calories: 280
• Carbs: 5g
• Protein: 23g
• Fat: 19g

💡 Tips:

✔️ For extra flavor, add a pinch of nutritional yeast to the filling.
✔️ Want a crispier crust? Brush it with a little coconut oil before baking.

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