Try these Chicken and Mushroom Pies for a deliciously comforting weekday meal this winter. They are simple to make and taste wonderful alongside creamy mashed potatoes.
Hello fellow foodies — I hope you had a relaxing weekend. Ours was full of festive fun as we celebrated an early “Christmas” for a friend who will be spending the holiday in Australia this year.
We wandered through beautiful Siena, stopped for a sweet ginseng coffee (a popular treat here in Italy) and then returned home to decorate. We made Christmas crackers, filled them with little chocolates and party hats, and built a gingerbread house that—much to my surprise—survived the night!
The evening continued with a delicious meal and plenty of mulled wine, and the next day I spent some time watching The Grinch while making these comforting Chicken and Mushroom Pies. They’re rich, creamy and easy to prepare: chicken and mushrooms in a silky mascarpone sauce with tarragon, topped with golden puff pastry.
I prefer making small individual pies, but you can easily cook and assemble everything in one large dish if you prefer. The filling is cooked in a single pan and then spooned into ramekins or a baking dish, topped with puff pastry, brushed with beaten egg and baked until puffed and golden.
Serve these pies with fluffy mashed potatoes and simply cooked green beans finished with lemon, salt and pepper. To make them a little festive I used a small tree cookie cutter to decorate the pastry tops — hearts, stars or snowmen would work just as well.
More Chicken Recipes You Might Like;
- Breaded chicken cutlets
- Grilled chicken Caesar salad
- Creamy chicken and dumplings
If you try these Chicken and Mushroom Pies, let me know how they turn out in the comments — I love hearing from you.
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Chicken and Mushroom Pies
Try these Chicken and Mushroom Pies for a deliciously comforting weekday meal this winter. They are simple to make and taste incredible alongside creamy mashed potatoes.
By Emily
Cook: 50 mins |
Total: 55 mins |
Servings: 4 people
Comforting individual or family-size pies filled with chicken, mushrooms, tarragon and mascarpone, finished with a golden puff pastry lid.
Ingredients
- 400 g chicken breasts
- 300 g mushrooms
- Large handful tarragon
- 95 g mascarpone
- 120 ml white wine
- 2 tbsp plain flour
- 1 white onion
- 230 g puff pastry
- 1 egg, beaten
- 4 tbsp olive oil
- 250 ml boiling water
- 1 chicken stock cube
- 1 clove garlic, finely chopped
- Salt and pepper, to season
Instructions
- Preheat the oven to 180°C.
- Heat about 3 tbsp olive oil in a large frying pan over medium heat. Cut the chicken into medium chunks and toss in 2 tbsp flour with salt and pepper. Shake off excess flour and brown the chicken on all sides for a few minutes. Remove and set aside.
- Add another tablespoon of olive oil to the pan. Finely chop the onion and add to the pan. After a minute, add sliced mushrooms and cook for about 2 minutes. Add the chopped garlic and stir for another minute.
- Pour the white wine into the pan and let it reduce by half. Add the stock cube dissolved in the boiling water, return the chicken to the pan and simmer until the sauce begins to thicken.
- Once the sauce has thickened, stir in the mascarpone and tarragon and season with pepper. Cook for 1–2 minutes until smooth and creamy.
- If making individual pies, cut pastry rounds slightly larger than each dish (leave about 1 cm overhang). For a large dish, trim the pastry to fit. Add any decorative pastry shapes now.
- Divide the chicken and mushroom mixture among pie dishes or transfer to a baking dish. Brush the dish edges with beaten egg, top with pastry and seal with a fork. Add decorative shapes, brush the tops with beaten egg and make a few small slits to allow steam to escape.
- Bake for around 25 minutes, or until the pastry is puffed and golden. Serve with mashed potatoes and green beans.
Nutrition
Calories: 638 kcal (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
Helpful Info for All Recipes
- I use extra virgin olive oil in my recipes unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
Did you try this recipe?
Leave a comment below!