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Chicken and mushroom pie

Name: Chicken and mushroom pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 8 boneless and skinless chicken thighs, trimmed of any excess fat; 4 fresh bay leaves; 1 onion, roughly chopped; 500ml good-quality chicken stock; 2 medium leeks, washed and sliced; 1 tbsp sunflower oil; 1 tsp dried thyme; 150g small button mushrooms; 2 tbsp plain flour; 100g 2% fat Greek yogurt; 1 tsp Dijon mustard (optional); 4 (each about 32cm x 18cm) fresh filo pastry sheets; 1 free-range egg, beaten

By: delicious. food team

Published: 6 Dec 17
Updated: 18 Mar 24

This gorgeous chicken and mushroom pie is topped with crisp and golden filo pastry for a reduced-calorie alternative to traditional pies.

Looking for a classic chicken pie? Check out our chicken and leek pie – you can make the filling up to 48hrs ahead.

Easy
November 2017

Test kitchen approved

Serves 4
Takes 30 min to make and 20-25 min in the oven

This gorgeous chicken and mushroom pie is topped with crisp and golden filo pastry for a reduced-calorie alternative to traditional pies.

Looking for a classic chicken pie? Check out our chicken and leek pie – you can make the filling up to 48hrs ahead.

Nutrition: per serving

Calories: 365kcals
Fat: 14g (3.5g saturated)
Protein: 44.5g
Carbohydrates: 17.7g (3.8g sugars)
Salt: 1.1g

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Ingredients

8 boneless and skinless chicken thighs, trimmed of any excess fat
4 fresh bay leaves
1 onion, roughly chopped
500ml good-quality chicken stock
2 medium leeks, washed and sliced
1 tbsp sunflower oil
1 tsp dried thyme
150g small button mushrooms
2 tbsp plain flour
100g 2% fat Greek yogurt
1 tsp Dijon mustard (optional)
4 (each about 32cm x 18cm) fresh filo pastry sheets
1 free-range egg, beaten

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken, bay leaves, onion and stock in a pan. Bring the stock to a simmer and poach the chicken for 10 minutes, until cooked through. Remove the chicken and chop into pieces. Reserve the stock.
Meanwhile, put the leeks and 200ml water in a deep, non-stick frying pan and cook for 5 minutes, until the water has evaporated. Add the oil, thyme and mushrooms and fry for 2-3 minutes, stirring. Stir in the flour, then gradually add the chicken stock and bubble for 7-8 minutes, until thickened. Remove from the heat and stir in the chicken, yogurt and mustard (if using). Season. Remove the bay leaves and pour into a 24cm x 20cm ovenproof dish.
Brush both sides of the filo pastry sheets with egg and layer on top of the filling, scrunching the top layer. Bake for 20-25 minutes, until the filling is bubbling (cover with foil if the pastry is browning too much). Serve with seasonal vegetables.