Delia Smith Chicken and Mushroom Pie

This classic chicken and mushroom pie is rich, creamy, and deeply comforting, with tender chicken pieces wrapped in a smooth savoury sauce and finished with crisp, golden pastry. The filling is soft and velvety, balanced by earthy mushrooms and gentle herbs. It is a straightforward, family friendly recipe that suits confident beginners and experienced home cooks alike. Total time is about 1 hour and 30 minutes, including baking.

Ingredients

For the filling

• 600g skinless chicken breast or thigh, cut into bite sized pieces
• 250g chestnut mushrooms, sliced
• 1 medium onion, finely chopped
• 40g unsalted butter
• 40g plain flour
• 500ml hot chicken stock
• 100ml double cream
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper

For the pastry topping

• 500g ready rolled puff pastry
• 1 egg, beaten

For the dish

• Butter, for greasing

How to Make Delia Smith Chicken and Mushroom Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
• Cook the chicken: Melt half the butter in a large frying pan over medium heat. Add the chicken pieces, season lightly, and cook for 4 to 5 minutes until just sealed. Remove to a plate and set aside.
• Soften the vegetables: Add the remaining butter to the pan, then stir in the onion and mushrooms. Cook gently for 6 to 8 minutes until soft and lightly golden.
• Make the sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually add the hot stock, stirring until smooth and thickened. Lower the heat and simmer for 3 minutes.
• Finish the filling: Stir in the cream, mustard, parsley, and cooked chicken with any resting juices. Taste and adjust seasoning, then remove from the heat.
• Assemble the pie: Spoon the filling into a lightly buttered pie dish. Roll the pastry slightly larger than the dish, lay it over the top, and trim the edges. Crimp to seal.
• Glaze and bake: Brush the pastry with beaten egg and make a small slit in the centre. Bake for 30 to 35 minutes until the pastry is puffed and deep golden.
• Rest before serving: Leave the pie to stand for 5 minutes before serving so the filling settles.

Tips for the Best Chicken and Mushroom Pie

How do I stop the filling from being runny?

Let the sauce simmer until properly thick before assembling the pie. The filling should coat the back of a spoon.

Can I make this pie ahead of time?

Yes, prepare the filling in advance and chill completely. Assemble with pastry just before baking for best results.

What mushrooms work best?

Chestnut mushrooms give the deepest flavour, but button mushrooms also work well.

Serving Suggestions

• Buttered mashed potatoes
• Steamed green beans or peas
• Simple mixed leaf salad

Storage

Room temperature

Once baked, allow the pie to cool, then keep covered at room temperature for up to 6 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

The cooked filling can be frozen for up to 3 months. Defrost fully, then top with fresh pastry and bake.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 34 g
• Fat: 30 g
• Saturated fat: 15 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Chicken and Mushroom Pie

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British chicken and mushroom pie with creamy filling and golden puff pastry topping.

Ingredients

• 600g chicken breast or thigh

• 250g chestnut mushrooms

• 1 onion

• 40g butter

• 40g plain flour

• 500ml chicken stock

• 100ml double cream

• 500g puff pastry

• 1 egg

Directions

• Preheat oven to 200°C or 180°C fan and grease a pie dish.
• Cook chicken until just sealed, then set aside.
• Soften onion and mushrooms in butter.
• Stir in flour, stock, cream, and seasoning to make sauce.
• Combine chicken with sauce and spoon into dish.
• Top with pastry, glaze with egg, and bake until golden.

Notes

• Let filling cool slightly before topping with pastry.
• Seal pastry edges well to prevent leaks.
• Filling can be made a day ahead.