creamy chicken and mushroom pies

These Creamy Chicken and Mushroom Pies are a comforting, savory dish that brings together tender chicken, earthy mushrooms, and a rich, creamy sauce—all wrapped in a buttery, flaky pastry. Whether you’re preparing them for a weeknight dinner, a family meal, or a special occasion, these pies will be a crowd-pleaser. With their creamy filling and golden crust, they are the perfect combination of flavor and texture.

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Here’s how to make these delicious, creamy chicken and mushroom pies from scratch.

Table of Contents
Ingredients:
For the Filling:
2 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 lb (450g) boneless, skinless chicken breasts or thighs, diced
1 cup (150g) mushrooms, sliced (button, cremini, or a mix)
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1/2 cup (120ml) chicken stock or broth
1 cup (240ml) heavy cream
1/2 cup (120ml) whole milk
1 tablespoon Dijon mustard (optional, for extra flavor)
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
For the Pastry:
1 package puff pastry (store-bought or homemade)
1 egg (for egg wash)
Instructions:
Step 1: Prepare the Filling
Cook the Chicken:
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the diced chicken to the pan and cook for 5-7 minutes until browned on all sides. Remove the chicken from the skillet and set aside.
Sauté the Onion and Garlic:
In the same pan, add the remaining 1 tablespoon of butter. Once melted, add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and browned.
Create the Creamy Sauce:
Pour in the chicken stock and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream, milk, Dijon mustard (if using), and thyme. Season with salt and pepper to taste. Let the sauce simmer gently for 5 minutes until it thickens slightly.
Combine Chicken and Sauce:
Return the cooked chicken to the skillet and stir to combine with the creamy mushroom sauce. Cook for another 5-7 minutes, allowing the chicken to fully cook through and the sauce to thicken to a creamy consistency.
Taste and adjust seasoning as necessary.
Remove the skillet from heat and allow the filling to cool slightly while you prepare the pastry.
Step 2: Prepare the Pastry
Preheat the Oven:

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