A comforting family favourite chicken & mushroom pie, perfect to tuck into on those cooler nights. This isn't the quickest recipe to throw together, but it is a dish that is popular with the whole family, every time! You can easily make this dish Dairy free by switching the milk and butter for Dairy free alternatives.


  • 2 Chicken Breasts
  • Handful Mushrooms
  • 1 Onion
  • 1 tsp Thyme
  • 1 tbsp Butter (we used DF)
  • 3 tbsp All Purpose Flour
  • 1.5 Cups Milk
  • Drizzle of Single Cream (optional)
  • 2.5 Cups All Purpose Flour
  • 3/4 Cups Butter (we used DF)
  • 8 tbsp Water


  1. Chop up the Onion, Mushroom & Chicken into very small pieces.
  2. Melt the butter in a pan. Add the onions & cook until softened.
  3. Add the chicken & cook through. Followed by the mushrooms & thyme. Once the mushrooms are softened, sprinkle the flour into the pan & stir. Making a paste texture.
  4. Gradually, a little at a time, stir in the milk. Until you have a thick/smooth pie filling. If adding the cream, stir in. Leave filling to cool.
  5. In a bowl rub the flour & cold butter together, to make a breadcrumb mix. Add the cold water and stir to form a pastry. Place pastry into the fridge until filling has cooled.
  6. Once cooled, cut the pastry in half & roll out one half. Line & grease a pie dish. Place the rolled pastry into the dish & shape to fit the bottom & sides. Blind bake on 180c for 15-20mins, until browning slightly.
  7. Remove baking beads & leave to cool, then add the pie filling. Roll out the other half of the pastry & place over the top. Use a fork to seal around the edges, then pierce then centre of the pie. Bake on 180c for 25-30mins, until the pie is browning.