Delia Smith Chicken and Mushroom Pie

Delia Smith’s Chicken and Mushroom Pie is made with chicken breasts, button mushrooms, onion, garlic, butter, plain flour, milk, chicken stock, freshly grated nutmeg, white pepper, salt, fresh parsley, ready-made shortcrust pastry, and a beaten egg. This delicious Chicken and Mushroom Pie recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Delia Smith Chicken and Mushroom Pie Ingredients

• 2 tbsp olive oil
• 3 chicken breasts (skinless, boneless), cut into pieces
• 150g/5½oz button mushrooms, quartered
• 1 small onion, chopped
• 1 garlic clove, finely chopped
• 50g/2oz butter
• 2 tbsp plain flour (all-purpose flour)
• 300ml/½ pint milk
• 200ml/7fl oz chicken stock
• Freshly grated nutmeg, to taste
• Freshly ground white pepper
• Pinch salt
• Small handful of fresh parsley, chopped
• 500g/1lb 2oz ready-made shortcrust pastry
• 1 free-range egg, beaten

How To Make Delia Smith Chicken and Mushroom Pie

1. Preheat Oven: Preheat the oven to 200°C/400°F/Gas 6.
2. Cook Chicken and Mushrooms: Heat the oil in a frying pan. Add the chicken and cook until it begins to turn white. Add the mushrooms and continue to cook until the chicken is golden-brown. Remove from the pan and set aside.
3. Sauté Onion and Garlic: Add the onion and garlic to the same pan. Cook for 2-3 minutes or until softened. Remove from heat and combine with the chicken and mushrooms.
4. Prepare Sauce: Melt the butter in a saucepan. Stir in the flour and cook for about 3 minutes until a thick smooth paste forms (roux). Mix the milk and stock in a jug. Add nutmeg, white pepper, and salt. Pour the mixture slowly into the roux, whisking constantly until smooth. Simmer for about 5 minutes, stirring until the sauce thickens.
5. Combine and Cool: Stir in the parsley and pour the sauce over the chicken and mushroom mixture. Mix well and spoon into a pie dish. Let it cool completely.
6. Assemble Pie: Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Brush the edges of the pie dish with beaten egg. Lay the pastry on top, press down the edges, and trim. Brush the top with beaten egg and add any decorative pastry shapes if desired.
7. Bake: Make 2-3 slits in the top to allow steam to escape. Bake in the oven for 20-25 minutes or until golden brown on top.

Recipe Tips

• Cook the Chicken Thoroughly: Ensure the chicken is cooked until golden brown to add depth of flavor and avoid a raw texture inside the pie.
• Smooth Sauce: Whisk the milk and stock into the roux slowly to prevent lumps and achieve a smooth sauce.
• Cool Filling Before Assembling: Let the chicken and mushroom mixture cool completely before adding the pastry to prevent a soggy bottom.
• Seal the Edges Well: Press down the pastry edges firmly to seal them, preventing the filling from leaking out during baking.
• Vent the Pie: Make 2-3 slits in the top of the pie to allow steam to escape, which helps the pastry become crisp and golden.

What To Serve With Chicken and Mushroom Pie?

This hearty Chicken and Mushroom Pie pair well with mashed potatoes, steamed green beans, a crisp green salad, or roasted carrots. It also can be served alongside buttered peas, garlic bread, coleslaw, or a simple tomato salad for a delicious dinner.

How To Store Leftovers Chicken and Mushroom Pie?

• Refrigerate: Let the leftover Chicken and Mushroom Pie cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the pie to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

How To Reheat Leftovers Chicken and Mushroom Pie?

• In The Oven: Preheat your oven to 180°C/350°F. Place the pie in an ovenproof dish and cover with foil. Heat for about 20-25 minutes, or until thoroughly warmed.
• In The Microwave: Place a slice of pie on a microwave-safe plate and cover with a microwave-safe cover or wrap. Heat on high for 2-3 minutes, or until hot throughout.
• In The Air Fryer: Preheat the air fryer to 160°C/320°F. Place the pie in the air fryer basket and heat for about 10 minutes, or until crispy and warmed through.

Delia Smith Chicken and Mushroom Pie Nutrition Facts

Serving Size: 1 slice (based on 4 servings)

• Calories: 570
• Total Fat: 31g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 650mg
• Potassium: 650mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 25g

Try More Delia Smith Recipes:

• Delia Lemon And Poppy Seed Cake
• Delia Smith Victoria Sponge
• Delia Smith Chunky Apple Cake
• Delia Smith Greek Orange Cake