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Delia Smith Chicken and Mushroom Pie Recipe

Delia Smith Chicken and Mushroom Pie Recipe

Delia Smith's chicken and mushroom pie recipe combines tender chicken and earthy mushrooms in a rich, creamy sauce under golden pastry.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling time 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 470
Ingredients Method Notes

Ingredients
  

  • Filling:
  • 25 g unsalted butter
  • 600 g boneless skinless chicken thighs, cut into chunks
  • 300 g chestnut mushrooms sliced
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 2 tbsp plain flour
  • 300 ml chicken stock
  • 150 ml double cream
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • Fresh thyme leaves
  • Pastry Topping:
  • 320 g ready-rolled puff pastry
  • 1 egg beaten, for glazing

Method
 

  1. Brown the chicken, then set aside.
  2. Cook the mushrooms over fairly high heat until golden and dry.
  3. Soften the onion, then add garlic.
  4. Stir in flour and cook for 1 minute.
  5. Gradually whisk in stock until smooth.
  6. Return the chicken, cover and simmer 15–20 minutes.
  7. Stir in cream, mustard and thyme, season, and simmer to thicken.
  8. Cool the filling to room temperature.
  9. Top with pastry, glaze, and bake at 200°C (180°C fan) for 25–30 minutes.

Notes

Cook the mushrooms properly until golden for the best concentrated flavour.
Avoid overcrowding the pan with mushrooms; cook in batches if needed.
Let the filling cool completely before topping with pastry.
Add stock gradually at first to prevent lumps in the sauce.
Freeze unbaked for up to 2 months.