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    Home » Recipes

    14th October 2022 Dinner

    Home » Recipes

    Easy Indian Chicken & Mushroom Pie

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    Easy Indian Chicken and Mushroom Pie - This Indian chicken and mushroom pie is quick to make, delicious and seriously comforting with heat from gentle aromatic warming indian spices. Once you make it, you will make it again and again!

    Chicken & Mushroom Pie in pie dish and plate


    Easy Indian Chicken & Mushroom Pie

    Pies of all kinds are the ultimate comfort food but the great thing about this one is that it is so easy to make.

    In this recipe, lightly spiced chicken and mushrooms sit underneath a golden flaky crust. So good!

    As the filing is made on the stove top, you can freeze the filling and make the pie at a later date.

    Or make a double batch, making one now and one later.

    Ingredients you will need

    Oil

    I add this so the Butter doesn't burn when cooking at higher temperatures.

    Butter

    Adds flavour and combined with the flour, helps the sauce to thicken.

    Cumin Seeds

    The aromatic sweet and earth flavour of Cumin is what makes this pie.

    Onions

    White or red. Both work well.

    Mushrooms

    I think they add more flavour then white mushrooms but you can use white if you prefer.

    Chicken Breast

    You can use Chicken Thigh or cook bone in, skin on chicken breast and cook it first. You can also use ready rotisserie chicken.

    Garlic

    Adjust quantity according to your taste.

    Green Chilli Paste/Red Chilli Powder and Chilli Flakes

    I prefer Green Chilli Paste with a pinch of Chilli Flakes.

    Plain Flour

    This helps to thicken the sauce as it simmers

    Mustard (Optional)

    I like the flavour but this can be skipped.

    Chicken Stock

    This adds flavour and creates the base of the sauce. You can also use Cream of Mushroom soup. This won’t need cooking out for as long.

    Salt and Pepper

    Only add Salt if the Chicken Stock has no salt in it.

    Milk

    To add a little creaminess.

    Puff Pastry

    Use any brand that you like

    Egg

    For the egg wash and to create a beautiful golden crust.

    How to make it

    Heat Oil and Butter and once hot, add Cumin Seeds.

    Cumin Seeds in butter and oil

    When they begin to sizzle, add Onions and cook till golden brown over medium low heat.

    Onions cooking in oil and butter in pan

    Now add the Mushrooms and saute for 5 minutes over medium high heat.

    Add diced Chicken, Garlic, Chilli and sear until lightly golden all over.

    Chicken and Mushrooms cooking in pan

    Chicken and Mushroom filling in pan

    Add the Flour and stir in.

    Flour added to pan

    Now add the Mustard and Stock. Simmer till thickened. Cool for 15 minutes. (Not the most appealing looking pie filling..i know).

    Chicken and mushroom filling in bowl

     

    Place filling in a pie dish.

    Add the pastry to the top of the pie dish. Gently cut some slits in the top.

    Brush with Egg wash.

    Egg wash being brushed on pie

    Cook for 30 minutes at 190 C/Gas Mark 5.

    Top Tips for making this recipe

    Puff Pastry

    I use a pre rolled sheet in this recipe to make life easier.

    Try and keep it cold. Puff Pastry likes to be kept cold.

    Filling

    Let the filling cool for at least 15 minutes.

    This is an important step because the pastry has a high fat content and will begin to melt if all the heat from the filling is hitting it meaning it won’t puff up as much and won’t be as flaky.

    Pre Freeze

    You can place the dish in the freezer for 10 minutes before cooking to make sure everything is nice and cool before cooking.

    Spices

    Adjust the Spices according to your taste. You can add Paprika and Turmeric too.

    Veg

    You can add Corn, Carrots or Peas to this recipe if you like.

    Stock

    If you have stock that is already salted, adjust the salt in the pie.

    You can replace this with a cream of mushroom soup if you prefer.

    In this case omit the flour and there is no need to reduce and cook the soup out for 30 minutes. 5 minutes will be enough.

    Chicken

    You can use pre cooked chicken  in this recipe to save time.

    You can use boneless chicken thighs instead of chicken breast. In this case, you will need to cook the filling slightly longer.

    If the Pastry has got too warm

    If the pastry has become too warm and is softening, place the entire pie in the freezer for 10 minutes before baking. This will help the pastry stay in shape and puff up.

    Freezing and reheating

    To freeze the filling to use at a later date

    Let the filling cool completely.

    Then freeze in an air tight container for up to 3 months.

    Before baking, let the filling to come to room temperature for 20 minutes, then transfer the filling into the oven dish, cover with puff pastry, egg wash and bake.

    To freeze the unbaked pie

    Don’t egg wash the pie.

    Make sure the chicken mixture is completely cool before offing the pastry on top.

    Freeze the unbaked pie by wrapping it in 2 layers of foil.

    Freeze for up to 3 months.

    Defrost the pie in the fridge overnight or on the countertop for 1 - 2 hours depending on how hot it is where you are!

    Brush all over with egg wash.

    Decrease the temperature to 180 C/Gas Mark 4.

    Bake for 35 - 40 minutes.

    To freeze the baked pie

    Let t cool completely and wrap in 2 layers of foil. Freeze for up to 3 months.

    Place in a preheated oven (180 C/Gas Mark 4). Bake until the pie is hot all the way through.

    What to serve it with:

    Best Garlic Mashed Potatoes

    Roasted Potatoes and Carrots

    Other recipes you may like:

    Easy Lamb and Sausage Pie

    Indian Shepherd’s Pie

    Apple and Blackberry Pie

    The Easiest Cornflake Tart

    **if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou!

    Easy Indian Chicken & Mushroom Pie in a dish with spoons

    Chicken & Mushroom Pie in pie dish and plate
    5 from 2 votes
    Print

    Easy Indian Chicken and Mushroom Pie

    Easy Indian Chicken and Mushroom Pie - This Indian chicken and mushroom pie is quick to make, delicious and seriously comforting with heat from gentle aromatic warming indian spices. Once you make it, you will make it again and again!

    Course Dinner, Lunch, Lunch/Dinner
    Cuisine british, Indian
    Keyword Chicken and mushroom pie, Chicken pie, indian chicken and mushroom pie, indian chicken pie
    Prep Time 10 minutes
    Cook Time 1 hour 15 minutes
    Cooling time 15 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Calories 387 kcal
    Author Safira

    Ingredients

    • 1 Oil
    • 1 ½ Butter
    • 1 tsp Cumin Seeds
    • 2 Onions Diced
    • 320 g Mushrooms Chesnut, sliced
    • 600 g Chicken Breast Cubed
    • 6 Garlic Cloves Crushed
    • Green Chilli Paste or 1/2 tsp Red Chilli Powder
    • Pinch Chilli Flakes
    • 2 tbsp Plain Flour
    • 1 tsp Mustard (Optional), English
    • 300 ml Chicken Stock
    • 50 ml Milk
    • 375 g Puff Pastry Sheet Rolled out
    • 1 Egg Whisked in a bowl

    Instructions

    1. Heat Oil and Butter, Once hot, add Cumin Seeds.

    2. When they begin to sizzle, add Onions and cook till golden brown over medium low heat.

    3. Now add the Mushrooms and saute for 5 minutes over medium high heat.

    4. Add diced Chicken, Garlic, Chilli and Chilli Flakes and sear until lightly golden all over.

    5. Add the Flour and stir in.

    6. Now add the Mustard, Stock and Milk. Simmer till thickened for 25 - 30 minutes.

    7. Place filling in a pie dish (20 x 30 cm or a 25 cm round dish). Allow to cool for 15 minutes.

    8. Heat the oven to 200 C/Gas Mark 6.

    9. Add the pastry to the top of the pie dish. Gently press the edges with your fingers. Cut some slits in the top. Brush with Egg wash.

    10. Cook for 30 minutes.

    Recipe Notes

    Top Tips for making this recipe

    Puff Pastry

    I use a pre rolled sheet in this recipe to make life easier.

    Try and keep it cold. Puff Pastry likes to be kept cold.

    Filling

    Let the filling cool for at least 15 minutes.

    This is an important step because the pastry has a high fat content and will begin to melt if all the heat from the filling is hitting it meaning it won’t puff up as much and won’t be as flaky.

    Pre Freeze

    You can place the dish in the freezer for 10 minutes before cooking to make sure everything is nice and cool before cooking.

    Spices

    Adjust the Spices according to your taste. You can add Paprika and Turmeric too.

    Veg

    You can add Corn, Carrots or Peas to this recipe if you like.

    Stock

    If you have stock that is already salted, adjust the salt in the pie.

    You can replace this with a cream of mushroom soup if you prefer.

    In this case omit the flour and there is no need to reduce and cook the soup out for 30 minutes. 5 minutes will be enough.

    Chicken

    You can use pre cooked chicken  in this recipe to save time.

    You can use boneless chicken thighs instead of chicken breast. In this case, you will need to cook the filling slightly longer.

    If the Pastry has got too warm

    If the pastry has become too warm and is softening, place the entire pie in the freezer for 10 minutes before baking. This will help the pastry stay in shape and puff up.

    Freezing and reheating

    To freeze the filling to use at a later date

    Let the filling cool completely.

    Then freeze in an air tight container for up to 3 months.

    Before baking, let the filling to come to room temperature for 20 minutes, then transfer the filling into the oven dish, cover with puff pastry, egg wash and bake.

    To freeze the unbaked pie

    Don’t egg wash the pie.

    Make sure the chicken mixture is completely cool before offing the pastry on top.

    Freeze the unbaked pie by wrapping it in 2 layers of foil.

    Freeze for up to 3 months.

    Defrost the pie in the fridge overnight or on the countertop for 1 - 2 hours depending on how hot it is where you are!

    Brush all over with egg wash.

    Decrease the temperature to 180 C/Gas Mark 4.

    Bake for 35 - 40 minutes.

    To freeze the baked pie

    Let t cool completely and wrap in 2 layers of foil. Freeze for up to 3 months.

    Place in a preheated oven (180 C/Gas Mark 4). Bake until the pie is hot all the way through.

    Nutrition Facts
    Easy Indian Chicken and Mushroom Pie
    Amount Per Serving
    Calories 387 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 5g31%
    Trans Fat 0.02g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 11g
    Cholesterol 69mg23%
    Sodium 224mg10%
    Potassium 521mg15%
    Carbohydrates 28g9%
    Fiber 2g8%
    Sugar 3g3%
    Protein 22g44%
    Vitamin A 62IU1%
    Vitamin C 5mg6%
    Calcium 26mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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