Chicken & Mushroom Pie







A delicious creamy pie, perfect for British Pie Week.



  1. Make the pastry

  2. Sieve flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  3. Add 3 tbsp water and mix to firm dough. 

  4. Knead the dough briefly on a floured surface. 

  5. Wrap in cling film and chill while preparing the filling.

  6. Preheat the oven to 200C/400F/Gas 6.

  7. Heat the oil in a frying pan, add the chicken and fry

  8. Add the mushrooms and continue to fry until the chicken is cooked

  9. Tip the chicken and mushrooms into another bowl and set aside

  10. Add onion and garlic to the frying pan and fry until softened. Remove from the heat and set aside with the chicken and mushrooms.

  11. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until thick and smooth

  12. Add the milk slowly to the pan whisking all the time until smooth.

  13. Simmer until the sauce has thickened.

  14. Pour the sauce over the chicken and mushroom mixture

  15. Mix well and spoon into a pie dish

  16. Leave until cool

  17. Whilst cooling roll out the pastry

  18. Once the filling is cool lay the pastry over the dish, trim round the edge and crimp to seal

  19. Brush with eggwash and bake for 30mins until golden brown.

Food tags

Main Best of British

Ingredients check-list

  • 50g Independent Butter
  • 100g (diced) Independent Butter
  • 500g Independent Chicken Breast
  • 1 clove Independent Garlic (Finely chopped)
  • 1 pint Independent Milk
  • 150g Independent Mushrooms (quartered)
  • 2 tbspn Olive Oil
  • 1 Independent Onion (Finely chopped)
  • 2 tbspn Independent Plain Flour
  • 225G Independent Plain Flour
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Food tags

Main Best of British