Chicken and Mushroom Dinner Pie

    1 hour 25 minutes

    A real British dish - delicious, easy, and different.

    17 people made this

    Serves: 8 

    • 2 onions, chopped
    • 2 teaspoons vegetable oil
    • 4 boneless skinless chicken breasts, cut into cubes
    • 200g button mushrooms, chopped
    • 1 teaspoon dried thyme
    • 2 tablespoons plain flour
    • 1 1/4 cups (310ml) white or red wine
    • 1 chicken stock cube
    • 3/4 cup (190ml) water
    • salt and pepper to taste
    • 2 sheets frozen puff pastry, thawed
    • 1 egg, beaten

    Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

    1. In a large frypan, saute onions the in oil over medium heat until softened. Add the chicken and cook until browned on all sides. Add the mushrooms and cook until soft . Stir in the thyme and flour and then add the wine. Dissolve the stock cube in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste.
    2. Transfer mixture into a deep pie dish, or a 2 litre baking dish and set aside. Keep any excess sauce for gravy.
    3. Preheat the oven to 220 degrees C. Grease the edges of the pie plate/baking dish.
    4. Roll out the puff pastry a little if needed and lie it down on top of the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the centre of the top. Use any the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.
    5. Bake in preheated oven for 45 minutes, or until crisp and golden.

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    Reviews in English (4)


    I have a hard time getting my husband to eat vegetables, but he loved this pie even with all the mushrooms! We will cook this every month! My oven must run hot, but I would only cook it for 30 mins or so, just long enough to brown the crust since everything else is already cooked. I also used 4 oz of mushrooms instead of 6. It was plenty.  -  14 Dec 2005  (Review from Allrecipes USA and Canada)


    I tried this because it sounded good, and I had leftover burgundy wine from a beef burgundy recipe I had made over the weekend. Anyway.... I did not like this at all.  -  26 Sep 2005  (Review from Allrecipes USA and Canada)


    This was very tasty however there was too much liquid. Next time I will just add a little bit of liquid at a time so I can judge it better. I added a diced carrot to add some more nutritional value. How strong the flavour is will depend on what wine you use.  -  06 Aug 2004  (Review from Allrecipes USA and Canada)