Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry is a warm, easy dish that brings comfort and simple flavors to the table.

introduction — Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

This Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry uses ready puff pastry for a fast, flaky top.
The filling is creamy and full of chicken, mushrooms, and mixed veg.
For tips on working with puff pastry, see this helpful guide on puff pastry and its uses: puff pastry tips and uses.

why make this recipe — Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

Make this Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry because it is simple, filling, and uses basic ingredients.
It is a good way to use cooked chicken and frozen vegetables for a quick weeknight meal.
If you want lighter swaps or ideas for green sides, check options for refined carbs and healthy swaps here: healthy swaps and choices.

how to make Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

Ingredients :

• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1 cup mixed vegetables (carrots, peas, green beans)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons flour
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 sheets of puff pastry
• 1 egg (for egg wash)

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, sauté the onion and garlic until soft.
3. Add the mushrooms and cook until browned.
4. Stir in the mixed vegetables, shredded chicken, thyme, salt, and pepper.
5. Sprinkle the flour over the mixture and stir well.
6. Add the chicken broth and heavy cream, stirring until the mixture thickens.
7. Roll out one sheet of puff pastry and place it in a pie dish.
8. Pour the chicken mixture into the pie crust.
9. Cover with the second sheet of puff pastry, sealing the edges.
10. Make a few slits on the top of the pie and brush with beaten egg.
11. Bake for 25-30 minutes or until the pastry is golden brown.
12. Let it cool for a few minutes before serving.

how to serve Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

Serve this Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry warm and cut into slices.
Good sides are a green salad, steamed vegetables, or a light soup.
For a heartier meal, serve it with a warm stew or try this cozy stew idea: hearty stew option.

how to store Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

Cool the pie to room temperature before storing.
In the fridge, keep it covered for up to 3-4 days. Freeze for up to 2 months in an airtight container.
Reheat in the oven at 350°F (175°C) until warmed through to keep the pastry crisp.

tips to make Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

• Use cooked chicken from a roast or rotisserie to save time.
• Don’t over-sauce; the filling should be thick so it does not make the pastry soggy.
• Brown the mushrooms well for more flavor.
• Seal the edges of the pastry tightly to keep the steam inside.
• Brush the top with egg wash for a golden finish.

variation (if any) — Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

• Swap chicken for turkey or cooked ham for a different taste.
• Use a mix of herbs like rosemary or parsley instead of thyme.
• For a fish twist, try serving with a rich fish dish for a surf-and-turf style meal; see a simple fish pairing idea here: fish with brown butter idea.

FAQs — Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

Q: Can I use frozen vegetables for this Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry?
A: Yes. Frozen mixed vegetables work well. Thaw slightly and stir them into the filling so they heat evenly.

Q: Can I make the pie ahead and bake later?
A: Yes. Assemble the pie, cover, and keep in the fridge for up to 24 hours. Bake from cold or let sit 30 minutes at room temp before baking.

Q: What pan is best for this pie and where can I buy one?
A: A 9-inch pie dish or a medium ovenproof dish works well. Buy it here.

Q: How do I keep the pastry from getting soggy?
A: Cook down the filling until thick, chill a bit before filling, and brush the crust with egg wash. Reheat in the oven to keep the top crisp.

Q: Can I freeze slices of the pie?
A: Yes. Wrap slices tightly in foil and store in a freezer bag for up to 2 months. Reheat in the oven from frozen for best texture.

Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry

A warm, comforting dish made with creamy chicken, mushrooms, and mixed vegetables, topped with flaky puff pastry.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Filling

• 2 cups cooked chicken, shredded Use cooked chicken from a roast or rotisserie.
• 1 cup mushrooms, sliced Brown the mushrooms well for more flavor.
• 1 cup mixed vegetables (carrots, peas, green beans) Frozen mixed vegetables work well.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons flour Sprinkle flour to help thicken the mixture.
• 1 teaspoon thyme Swap with rosemary or parsley for variations.
• Salt and pepper to taste

Pastry

• 2 sheets puff pastry Use ready puff pastry for a fast, flaky top.
• 1 egg for egg wash Brush on the top for a golden finish.

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C).
• In a large skillet, sauté the onion and garlic until soft.
• Add the mushrooms and cook until browned.
• Stir in the mixed vegetables, shredded chicken, thyme, salt, and pepper.
• Sprinkle the flour over the mixture and stir well.
• Add the chicken broth and heavy cream, stirring until the mixture thickens.

Assembly

• Roll out one sheet of puff pastry and place it in a pie dish.
• Pour the chicken mixture into the pie crust.
• Cover with the second sheet of puff pastry, sealing the edges.
• Make a few slits on the top of the pie and brush with beaten egg.

Baking

• Bake for 25-30 minutes or until the pastry is golden brown.
• Let it cool for a few minutes before serving.

Notes

Cool the pie to room temperature before storing. In the fridge, keep it covered for up to 3-4 days. Freeze for up to 2 months in an airtight container. Reheat in the oven at 350°F (175°C) until warmed through to keep the pastry crisp.

Keyword Chicken Pie, Comfort Food, Creamy Pie, Easy Weeknight Dinner, Puff Pastry