Jamie Oliver​ Chicken And Mushroom Pie

There’s something about a pie that just feels like home. Not the shop-bought, soggy-bottom sort, but a golden, puffed-up, bubbling pie that you pull from the oven and place (smugly) in the middle of the table. This chicken and mushroom one? It’s exactly that. Cosy, slightly rustic, and full of things that make you want seconds before you’ve even finished your first forkful.

I made this last month on a whim when we had leftover roast chicken and half a block of cheddar teetering in the fridge. I threw in bacon (because why not), mushrooms, and made a quick cream sauce that somehow felt fancier than I intended. When that puff pastry top came out all flaky and golden — I actually did a little clap. And everyone ate it without speaking much, which is always a sign you’ve nailed it.

Why You’ll Love It

• Takes less than an hour, start to finish — no faff.
• Comfort food that actually feels like comfort.
• Crisp, buttery pastry without needing to make your own.
• Great way to use up leftover roast chicken.
• That creamy mushroom and bacon filling? Silky and rich.
• Leftovers reheat beautifully (and might even be better the next day).

Ingredients

• 2 sheets refrigerated puff pastry, thawed
• 4 strips bacon, cooked crisp and chopped
• 8 oz sliced mushrooms
• 2 tbsp butter
• 2 tsp minced garlic
• 3 cups cooked chicken, shredded or diced
• 1 cup medium or sharp cheddar, grated
• 1 egg, whisked (for brushing the top)

For the homemade cream of chicken sauce:

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

How to Make It

Get that base ready:

Preheat your oven to 400°F (about 200°C). Grease a round pie dish. Gently press one sheet of puff pastry into the dish — don’t stress if it’s not perfect. Set aside.

Make your creamy sauce from scratch:

In a saucepan, melt the 6 tbsp butter over medium heat. Whisk in the flour and cook it for about a minute (just to lose that raw taste). Slowly whisk in the broth and milk. Stir in garlic powder, salt, and pepper. Once thickened and smooth, take it off the heat.

Sauté the mushrooms & garlic:

In a separate pan, melt 2 tbsp butter. Add the sliced mushrooms and garlic. Sauté for 2–3 minutes until they smell amazing and start to brown a bit.

Bring everything together in the pan:

Add your chopped chicken and bacon to the mushrooms. Stir for a minute, then pour in your cream sauce. Add the cheddar cheese and stir until it’s all combined and a bit gooey. Try not to eat spoonfuls straight from the pan (I failed here).

Fill the pie and top it off:

Scoop the filling into the pie crust. Drape the second pastry sheet over the top — no need for fancy crimping, just press it down gently. Line up the corners if you can. Brush the top with your whisked egg.

Bake it until golden and glorious:

Pop the pie on the bottom rack of the oven and bake for 25 minutes — or until the top is puffed, golden, and calling your name. Let it cool for 5–10 minutes before diving in.

Common Mistakes and How to Dodge Them

Why is my bottom crust soggy?
Make sure your oven’s fully preheated and place the pie on the bottom rack. That extra heat underneath helps crisp it up.

My sauce turned out lumpy — what went wrong?
You probably added the milk and broth too quickly. Go slow and whisk constantly.

Is it too salty?
Double-check your bacon and broth — if they’re salty, ease up on added salt in the sauce.

My pastry didn’t rise — help!
Could be too warm when it went into the oven. Puff pastry loves cold. Keep it chilled until you’re ready to bake.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days. The pastry softens a bit but it’s still tasty.

Oven: Reheat slices in a hot oven (180°C) for 10–15 minutes until crisp again.

Microwave: Not ideal, but doable. The filling stays lush, but the crust goes a bit limp.

Freezer: You can freeze the unbaked pie, tightly wrapped, and bake from frozen — just add 10–15 minutes extra.

Frequently Asked Questions

Can I use store-bought cream of chicken soup instead?
You could, but making your own takes 5 minutes and tastes miles better. Worth it.

What other cheese works here?
Gruyère is dreamy. Mozzarella works too, though it’s a bit stretchier and less sharp.

Can I add peas or other veg?
Sure. A handful of frozen peas or some wilted spinach would go nicely in the mix.

No bacon? No problem?
Absolutely. You can skip it or use turkey bacon, or even some sautéed leeks for that extra savoury note.

Nutrition Facts (Per Serving):

• Calories: 778
• Fat: 51g
• Carbs: 45g
• Protein: 35g
• Sodium: 858mg
• Sugar: 5g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Pesto Pasta Recipe
• Jamie Oliver Chicken And Mushroom Pasta Bake
• Jamie Oliver Chicken Noodle Soup