Chicken and mushroom pie

Chicken and mushroom pie: A taste sensation. Photo credit: Carla Zinkfontein.

Chicken and mushroom pie – Indulgence for the family

Each bite of this chicken and mushroom pie is pure indulgence making you crave a second portion.

Chicken and mushroom pie

Chicken and mushroom pie: A taste sensation. Photo credit: Carla Zinkfontein.

Need some comfort food? We have just the recipe for you! This chicken and mushroom pie is loaded with flavour and contains all the comfort you need locked in one delicious meal.

This chicken and mushroom recipe comes with the most appetising thick sauce complementing the chicken and mushroom filling. Envelope all these goodness in a crusty pastry to make each bite a delightful texture and taste experience.

This recipe includes the method to prepare your chicken and mushroom pie in a pie plate or dish. However, if you want to experiment a little bit, you can easily prepare individual portion sized pies as we did in the recipe photos.

Each bite of this pie is pure indulgence making you long for more. This recipe serves eight people. In the unlikely event that you have leftovers, simply keep in the fridge and when ready to enjoy the following day, warm it up in the microwave.

Let us know if you have tried this delightful pie recipe.

Chicken and mushroom pie recipe

5 from 2 votes
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • 6 tablespoons 6 butter, divided

  • 700 g 700 baby bella (crimini) mushrooms, sliced

  • ¼ cup ¼ chopped sweet onion

  • ½ ½ lemon, juiced

  • ½ teaspoon ½ dried thyme

  • 5 tablespoons 5 all-purpose flour

  • 1 cups 1 chicken broth

  • cup Marsala wine

  • 2 tablespoons 2 half-and-half salt and pepper to taste

  • 1 package 1 frozen puff pastry, thawed

  • 1 1 egg, beaten


  • Preheat the oven to 190°C. Spray a pie plate with non-fat cooking spray.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
  • Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the chicken broth, Marsala, and the salt and pepper, whisking until the sauce is smooth and thickened, about 3 minutes. The sauce should be very thick.
  • Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
  • Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
  • Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
  • Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.


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