Delia Smith Chicken and Mushroom Pie Recipe

This chicken and mushroom pie is made with tender chicken, whole button mushrooms, and a creamy tarragon sauce under golden puff pastry. It is simple to put together and ready in about 65 minutes. Serves 4.

I make this whenever the weather turns cold and everyone wants something warm and filling. A heavy-based stainless steel saucepan is all you need for the sauce. The tarragon lifts the whole pie, adding a gentle aniseed note you will not get from the usual thyme or parsley.

Chicken and Mushroom Pie Ingredients

• For the Filling:
  • 4 chicken breasts (roughly 650g), skinless and boneless, cut into bite-sized cubes
  • 225g button mushrooms, wiped and left whole (or halved if large)
  • 50g butter
  • 1 small onion, peeled and chopped
  • 40g plain flour
  • 425ml chicken stock, hot
  • 150ml milk
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon fresh tarragon, chopped (or 1 tsp dried)
  • Salt and freshly milled black pepper
• For the Pastry:
  • 225g ready-made puff pastry (all-butter is best)
  • 1 egg, beaten (for glazing)

What You’ll Need

A heavy-based stainless steel saucepan is key for this pie. Something like a ProCook Professional 20cm saucepan gives even heat for the sauce. You also need a ceramic pie dish with a wide rim for crimping the pastry.

A Le Creuset stoneware pie dish is a good option that goes straight from oven to table. A standard rolling pin and pastry brush are all you need for the pastry lid.

How to Make Chicken and Mushroom Pie

1. Soften the onion: Melt the butter in a ProCook stainless steel saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes until soft and translucent.
2. Cook the chicken and mushrooms: Turn the heat up slightly and add the chicken cubes. Cook for 3–4 minutes until opaque, then add the mushrooms for another 2 minutes.
3. Build the sauce: Sprinkle the plain flour over the chicken and mushroom mixture. Stir well and cook for 1 minute. Gradually pour in the hot chicken stock and milk (plus sherry if using), stirring constantly until the sauce thickens and reaches a gentle simmer.
4. Season and simmer: Add the tarragon, salt, and pepper. Let the filling simmer gently for 10–15 minutes until the chicken is cooked through. Pour the filling into a 1.2 litre ceramic pie dish and allow it to cool completely before adding the pastry.
5. Heat the oven: Preheat to 200°C (180°C Fan / Gas Mark 6).
6. Prepare the pastry lid: Roll out the puff pastry on a lightly floured surface until roughly 2cm larger than the pie dish. Cut a thin strip from the edges and press it onto the dampened rim. Brush the strip with beaten egg.
7. Seal and glaze: Lay the main pastry sheet over the dish and press down firmly to seal. Trim any excess, crimp the edges, and brush the top generously with beaten egg. Cut a small steam hole in the centre.
8. Bake until golden: Place on a high shelf and bake for 30–35 minutes until the pastry is puffed up and a deep golden brown.

What Makes a Good Chicken and Mushroom Pie?

• Cool the filling completely: If you put cold pastry on hot filling, the steam melts the butter instantly and the pastry goes soggy. Let the filling cool to room temperature, or chill it in the fridge for 30 minutes.
• Use good stock: The sauce is simple, so the stock quality matters. A fresh stock or high-end concentrate gives a much deeper flavour than a salty stock cube.
• Keep mushrooms whole: Button mushrooms left whole hold their moisture better and give a firm, meaty bite against the soft chicken. If you want more depth, try a mix of chestnut and button mushrooms. Chestnut mushrooms have a nuttier, earthier flavour that works well in a creamy sauce.
• Keep the pastry cold: Take your puff pastry out of the fridge at the last moment. Cold pastry hitting a hot oven is what creates those flaky layers. If it warms up before baking, the butter melts too early and the pastry stays flat.
• Add bacon for extra flavour: Frying 2–3 rashers of chopped streaky bacon with the onion adds a smoky depth to the filling. Many chicken and mushroom pie recipes include bacon for this reason. If you enjoy hearty pies, try our steak and kidney pie too.
• Place the dish on a hot baking tray: Put a baking tray in the oven while it preheats. Sit the pie dish on the hot tray when you put it in. This helps cook the base and stops a soggy bottom.

What Should I Serve with This Pie?

The creamy filling is rich, so keep the sides simple and fresh. Steamed garden peas or buttered carrots add sweetness and colour. Sauteed savoy cabbage or broccoli works well for something greener.

You need some form of potato: mashed potatoes soak up the sauce beautifully, or try new potatoes with parsley butter. If you love comforting pies, our cottage pie and fish pie are worth trying too. A glass of crisp Chardonnay pairs well with the creamy chicken filling.

How Should I Store Leftovers?

Cover the pie dish with foil or transfer slices to an airtight container for up to 2 days in the fridge. Reheat in the oven at 180°C (160°C Fan / Gas Mark 4) for 20 minutes to crisp the pastry back up. Avoid the microwave, as it makes puff pastry soggy.

You can freeze the pie either before or after baking, wrapped tightly in cling film, for up to 1 month. Bake from frozen by adding 15–20 minutes, or thaw overnight in the fridge first. You can also make the filling up to 2 days ahead and add the pastry lid just before baking.

Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 38g

Nutrition information is estimated per serving. No authoritative source recipe exists for verification.

Frequently Asked Questions

Can I use shortcrust pastry instead of puff? Yes, shortcrust gives a sturdier pie, but bake for an extra 5–10 minutes until the crust is firm and golden. You can also use shortcrust on the base and puff on top for a mix of textures.

Can I use leftover roast chicken? Yes, just skip cooking the raw chicken and stir shredded cooked chicken into the finished sauce before cooling. This is a good way to use up a Sunday roast.

Can I use chicken thighs instead of breast? Thighs work well because they have more fat and flavour, and they are less likely to dry out. Cut them into similar-sized cubes so they cook evenly.

How is this different from other chicken and mushroom pie recipes? This version uses tarragon instead of the more common thyme or bacon, which gives the sauce a distinctive aniseed note. Most competitors use a fully enclosed double-crust method, while this one uses a simpler puff pastry lid.

What other Delia Smith pies can I try? Our cottage pie and shepherds pie are popular choices for weeknight dinners. For fish lovers, try the fish pie with a creamy sauce.

You May Also Like:

• Delia Smith Cottage Pie Recipe
• Delia Smith Shepherds Pie Recipe
• Delia Smith Fish Pie Recipe
• Delia Smith Steak and Kidney Pie Recipe