James Martin Chicken And Mushroom Pie

This James Martin chicken and mushroom pie is a comforting British classic with a rich, creamy filling and a crisp golden pastry top. The chicken stays tender, the mushrooms add depth, and the sauce is smooth without being heavy. It is a medium difficulty recipe that feels impressive but is very achievable at home. From start to finish, allow around 1 hour and 30 minutes.

Ingredients

For the filling

• 40g unsalted butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 400g chestnut mushrooms, sliced
• 2 tbsp plain flour
• 300ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves
• Salt and black pepper, to taste

For the chicken

• 500g chicken breast, cut into bite-sized pieces

For the topping

• 320g ready-rolled puff pastry
• 1 egg, beaten

How to Make James Martin Chicken And Mushroom Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
• Cook the chicken: Heat the olive oil and half the butter in a large frying pan over medium heat. Add the chicken pieces, season lightly, and cook for 4 to 5 minutes until sealed and lightly golden. Remove to a plate.
• Soften the vegetables: Add the remaining butter to the pan. Stir in the onion and cook gently for 5 minutes until soft. Add the garlic and mushrooms, then cook for another 6 to 8 minutes until the mushrooms release their moisture and turn golden.
• Make the sauce: Sprinkle the flour over the vegetables and stir well. Cook for 1 minute, then gradually add the chicken stock, stirring constantly until smooth and thickened.
• Finish the filling: Stir in the double cream, Dijon mustard, thyme, and the cooked chicken. Simmer gently for 5 minutes. Taste and adjust seasoning. Remove from the heat and allow to cool slightly.
• Assemble the pie: Spoon the filling into a pie dish and level the surface. Lay the puff pastry over the top, trim the edges, and crimp if you like. Brush with beaten egg.
• Bake: Bake for 30 to 35 minutes until the pastry is puffed and deep golden. Rest for 5 minutes before serving.

Tips

How do I stop the pastry going soggy?

Let the filling cool slightly before topping with pastry and make sure the oven is fully preheated.

Can I make the filling ahead of time?

Yes, the filling can be made up to 24 hours in advance and kept chilled. Reheat gently before assembling.

What mushrooms work best?

Chestnut mushrooms give the best flavour, but button or a mix of wild mushrooms also work well.

Serving Suggestions

• Buttery mashed potatoes
• Steamed green beans or peas
• Simple green salad with vinaigrette

Storage

Room temperature

Allow the pie to cool, then keep covered for up to 4 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in the oven until hot.

Freezing

The cooked filling freezes well for up to 2 months. Defrost fully before topping with pastry and baking.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 34g
• Saturated fat: 18g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Chicken And Mushroom Pie

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy chicken and mushroom pie topped with golden puff pastry. A comforting British main course.

Ingredients

• 500g chicken breast, diced

• 400g chestnut mushrooms, sliced

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 40g unsalted butter

• 1 tbsp olive oil

• 2 tbsp plain flour

• 300ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• 1 tbsp fresh thyme

• 320g puff pastry

• 1 egg, beaten

• Salt and black pepper

Directions

• Preheat oven to 200°C or 180°C fan.
• Cook chicken in oil and butter until sealed. Remove from pan.
• Soften onion, garlic, and mushrooms in the same pan.
• Stir in flour, then add stock gradually until thickened.
• Add cream, mustard, thyme, and chicken. Simmer briefly.
• Spoon into pie dish and top with puff pastry.
• Brush with egg and bake until golden and puffed.

Notes

• Cool filling slightly before adding pastry.
• Use a sharp knife to cut steam holes.
• Rest before serving for neat slices.