Homemade Chicken Pie with Mushrooms combines tender chicken breasts, mushrooms, fresh green beans, and carrots in a creamy sauce. A true comfort food baked inside a flaky pie crust with the top of the pie covered in herb and cheese breadcrumbs.
Ingredients for this Chicken Mushroom Pie
- Cooked Chicken breasts or thighs are used to make this delicious homemade chicken pie recipe.
- Baby Bella Mushrooms are my favorite kind of mushrooms to pair with a creamy chicken filling.
- Fresh Green Beans, Yellow Onion, and Fresh Carrots create a lovely vegetable medley for a hearty dish.
- Pie Crust either made from scratch or store bought for the base of the pie.
- Breadcrumbs mixed with thyme, sage, and oregano add a lovely crunchy topping. Use either panko breadcrumbs or plain Italian breadcrumbs.
Homemade Pie Crust for Chicken Pot Pie
This savory pie recipe starts by making an all butter pie crust from scratch using my Homemade Pie Crust Recipe for a flaky crust. A bit different from the chicken pies with a pre-made puff pastry lid, this one has a bottom crust more like traditional savory pies.
My pie dough recipe makes enough for two 9 inch pie crusts or just 1 thick deep dish pie crust which I use for this chicken pie. If you choose to make a small 9-inch pie, just use one half for the bottom pie crust and chill the other for later.
Elevate your pie crust by adding fresh herbs and grated cheese into the pie dough. When making the dough whisk in 1.5 tablespoons (6 grams) of minced fresh thyme and 1.5 tablespoons (6 grams) of fresh rosemary with the flour. Before adding the water to the dough, stir in ¼ cup of grated gruyere or robust gouda cheese. Finish making the dough according to the linked recipe above. Wrap the dough to rest and proceed with making the creamy chicken pie filling and topping with the below recipe instructions.
Store Bought Pie Crust for Chicken Pie
Made from scratch chicken pies have so much more flavor than frozen pies. Although, sometimes you just want to have chicken pie for dinner and don't want to fuss with making the crust from scratch, I get it. Go ahead and pick up a frozen 9-inch deep dish pie crust from the store and use it instead. Proceed with making the filling and topping, then fill the frozen pie crust and bake.
Chicken Pie Filling
The vegetables in the recipe can easily be swapped for your favorites. I just prefer yellow onion, fresh green beans, carrots, and of course mushrooms. The trick is to cook down the sliced carrots and green beans to soften, but leave a mild crunch, with the onions and mushrooms before adding to the cream mixture.
The star of the show is the chicken. I have used store-bought rotisserie chicken meat, roasted turkey, chicken thighs and plain baked chicken breast, all are equally delicious. Just choose your poultry meat of choice, mixing white and dark meat to your preference.
Chicken Pie with a Breadcrumb Topping
A chicken pie with a little cheesy panko on top, hits all the texture flavors. I mix a few thyme, sage, and oregano with melted butter and grated cheese to cover the filling. As it bakes the panko browns it a lovely aromatic crunchy topping.
How to Make Chicken and Mushroom Pie
After you've made the pie dough, roll it out on a lightly floured surface to ¼-inch thickness and line your pie dish. Metal pie pans work best for an even cook on the bottom of the pie crust. If you're using a ceramic pie dish, place it on a metal baking sheet to transfer more heat to the bottom of the dish when baking.
Place the pie pan in the fridge for the dough to chill and firm while you cook the vegetables and make the cream filling. Let the hot filling cool while you mix the herbs and cheese with the breadcrumbs.
Assemble the pie by scooping the filling into pie dough, levelling with a spatula and topping with the bread crumbs. Bake the pie until outer crust is golden brown and the filling is bubbling in the center. Place the pie dish on a wire cooling rack for about 10 minutes before serving. Pair with mashed potatoes or a side salad.
How to Store Leftover Pie
Once the pie has cooled, cover the pie dish with aluminum foil and store it in the fridge for up to 5 days. Or, remove the pie from the dish and place individual slices in air tight containers.
Frequently Asked Questions
Yes, if you don't have time to make a pie crust a store bought one will work. Proceed with making the filling and topping, then bake as directed.
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Chicken Pie with Mushrooms (breadcrumb topping)
Ingredients
Creamy Chicken Filling
- 3 tablespoons (42 grams) unsalted butter
- ⅓ cup (42 grams ) all-purpose flour
- 1 cup (240 ml) chicken stock
- ¾ cup (180 ml) heavy cream
- 1 tablespoon (6 grams ) finely chopped fresh sage
- 1 tablespoon (6 grams) finely chopped fresh thyme
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoon (60 ml) olive oil, divided
- 1 cup (52 grams) yellow onion, finely chopped
- 1 clove fresh garlic, minced
- 1 cup (128 grams) peeled carrots, peeled and thinly sliced
- 1 cup (150 grams) green beans , cut into ½ inch pieces
- ½ cup (50 grams) cremini mushrooms, roughly chopped
- 2 cups (280 grams) cooked chicken breasts, * can also use store-bought rotisserie chicken or coked chicken thighs
Breadcrumb Topping
- 1½ cups (90 grams) panko breadcrumbs
- 2 tablespoons (28 grams) unsalted butter, melted
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ cup (20 grams) Robusto Gouda or Gruyere Cheese, grated
Instructions
Make Homemade Pie Crust
- Make the pie dough according to instructions in the recipe. If you would like to add herbs and cheese to the pie dough, see notes section.
- Cover dough with plastic wrap and place it in the fridge to rest for a minimum of 1 hour. The dough can be made up to 2 days in advance. Just allow super firm cold dough to warm at room temperature slightly before rolling out.
Chicken Pie
- Preheat oven to 375°F (190°C). Position the oven’s rack to the middle third of the oven. Line a medium baking sheet with parchment paper.
- Lightly dust a work surface with flour. Set a 9-inch (23-cm) nonstick metal pie pan within arm’s reach of the prepared work surface.
- Roll out the dough on the prepared work surface until it is ⅛ inch (3 mm) thick and about 13 inches (33 cm) in diameter.
- Lift the dough and lower it into the pie pan. Gently press the dough into the pie pan with the pads of your fingertips.
- Gently tuck any overhanging dough under itself and crimp the edges. Use a fork to prick the bottom and sides of the crust that touch the pan several times.
- Place the pie crust in the freezer for 30 minutes to allow the dough to chill and become firm. Remember, we like a super cold pie crust to go into the oven.
Make the Filling
- Set a medium saucepan over medium heat and melt the butter. Sprinkle the flour over the melted butter and whisk them together to form a paste. Reduce the heat to low, then pour in the chicken stock and heavy cream, stirring continuously to form a thick gravy.
- Remove the cream sauce from the heat and transfer it to a large bowl. Stir in the sage, thyme, salt, and black pepper. Cover the bowl with a linen towel and set it aside.
- The vegetables need to be slightly cooked before being baked in the pie, or they will be too crunchy. Heat 1 tablespoon (15 ml) of the oil in a medium skillet over medium heat. Add the onion. Saute the onion for 2 to 3 minutes, until it becomes soft and translucent. Add the remaining 3 tablespoons (45 ml) of oil. Add the garlic, carrots, and green beans to the skillet and cook the mixture for about 2 minutes. Add the mushrooms and cook the mixture for 3 minutes.
- Remove the vegetables from the heat and transfer them to the cream sauce. Stir the filling with a rubber spatula to distribute the vegetables evenly throughout the sauce. Add the chicken and mix the ingredients again. Let the filling cool for about 5 minutes while you prepare the topping.
- To make the topping, place the breadcrumbs, butter, oregano, sage, thyme, and paprika in a small bowl. Stir the ingredients with a fork to combine them, and then mix in the Robusto Gouda cheese.
Assemble and Bake
- Remove the pie crust from the freezer.
- Transfer the filling to the crust and level out the filling with a spatula. Generously cover the filling with the topping.
- Place the pie pan on a rimmed medium baking sheet to catch any filling that bubbles over. Set the pie in the center of the oven’s middle rack. Bake the pie for 40 to 45 minutes, until the filling is bubbling and the edges of the crust are golden brown.
- The breadcrumb topping should be a rich golden brown. If you feel that the breadcrumbs are getting too dark, place a tented sheet of aluminum foil over the pie for the last 10 minutes of baking.
- Remove the pie from the oven and place it on a wire rack. Let the pie cool for 10 to 15 minutes. Serve it hot for a delicious comfort-food dinner.
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