Delia Smith Chicken and Mushroom Pie

There’s nothing quite like a proper Chicken and Mushroom Pie when you need something comforting but a bit special.
Delia Smith’s version loads buttery mushrooms, crisp bacon, tender chicken, and a rich homemade sauce into flaky puff pastry — golden, bubbling, irresistible.

It’s a proper dinner that makes the whole house smell like home.
And the best part? It’s way easier than you think.

Why You’ll Love It

• Creamy chicken filling without being heavy
• Golden, flaky puff pastry that shatters beautifully
• Bacon and mushrooms add serious depth
• Simple ingredients — nothing fancy or fiddly
• Feels like a pub classic, but made in your own kitchen

Ingredients You’ll Need

For the Pie:

• 2 sheets refrigerated puff pastry (thawed, not frozen)
• 4 strips bacon, cooked crisp and chopped
• 8 oz sliced mushrooms
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 3 cups shredded or diced cooked chicken
• 1 cup sharp or medium cheddar cheese
• 1 egg, whisked (for egg wash)

For the Homemade Cream of Chicken:

• 6 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken broth
• 1 cup milk
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper

How to Make Delia Smith’s Chicken and Mushroom Pie

Sort the pastry:
Heat oven to 400°F (200°C). Grease a pie dish. Press one sheet of puff pastry into it and pat it down gently. Set aside.

Make the cream sauce:
Melt butter in a medium saucepan. Stir in flour. Cook it out for about a minute.
Gradually whisk in chicken broth and milk. Add garlic powder, salt, and pepper. Stir till thick and smooth. Take off heat.

Sauté the mushrooms:
Melt butter in a skillet. Cook mushrooms and garlic for about 2–3 minutes, till fragrant and just softened.

Bring it all together:
Stir the cream sauce and cheddar into the mushrooms. Add the shredded chicken and bacon. Mix until combined and creamy.

Fill the pie:
Pour the chicken-mushroom mixture into the pastry-lined dish. Lay the second sheet of pastry over the top. Trim and tuck the edges if you want it neat, or leave it a little rustic.

Finish and bake:
Brush the top with beaten egg.
Bake on the bottom rack for about 25 minutes until golden, puffed, and bubbling.

Rest a bit:
Let it cool for about 5–10 minutes before slicing. Worth the wait.Let it cool slightly before slicing — the filling needs to settle.

Common Mistakes and How to Dodge Them

• Soggy bottom?
  Grease the pie dish lightly and preheat the oven properly.
• Filling leaking out?
  Seal the edges of the top pastry carefully. Crimp if needed.
• Pie collapsing?
  Let it cool a few minutes after baking — helps everything set up inside.
• Mushrooms too watery?
  Sauté until most moisture cooks off before adding sauce.

Storage

• Fridge:
  Leftovers keep well in a sealed container for up to 4 days.
• Freezer:
  Wrap tightly and freeze for up to 2 months. Defrost overnight in the fridge before reheating.

What to Serve with Chicken and Mushroom Pie

• Crisp green beans tossed in butter
• Simple roasted carrots or parsnips
• Crusty bread to soak up the sauce
• Mashed potatoes for full cozy pub vibes
• A simple green salad with sharp vinaigrette

Quickfire FAQs

How do I stop the pie from getting soggy?
Brush the bottom pastry with egg wash before adding filling.

Why is my pie watery?
Filling was too wet — make sure mushrooms are cooked out and sauce is thick.

How do I thicken the filling?
Simmer the sauce a bit longer. The roux (butter + flour) should handle it.

Can I swap out the cheese?
Yes — Gruyère, mozzarella, or even a bit of blue cheese if you fancy.

Nutrition (Per Serving)

• Calories: 561 kcal
• Fat: 35g
• Saturated Fat: 6.9g
• Trans Fat: 0.1g
• Cholesterol: 119mg
• Sodium: 534mg
• Potassium: 486mg
• Carbs: 34g
• Fibre: 1.7g
• Sugar: 2.4g
• Protein: 28g

Try More Recipes:

• Delia Smith Fatless Sponge
• *Delia Smith Apple Chutney
• Delia Smith Mushroom Risotto
• Delia Smith Chili Con Carne