Best 3 Chicken Ham N Mushroom Pie Recipes

Indulge in a culinary masterpiece that combines the savory flavors of chicken, ham, and mushrooms in a creamy sauce, nestled within a flaky, golden-brown crust. This classic chicken ham n' mushroom pie is a delightful dish perfect for any occasion. With three variations to choose from, you can explore different flavor profiles and cater to various dietary preferences:

1. **Classic Chicken Ham n' Mushroom Pie**: Experience the timeless combination of tender chicken, flavorful ham, sautéed mushrooms, and a rich creamy sauce, all encased in a buttery, flaky crust.

2. **Chicken Ham n' Mushroom Pie with Leeks**: Elevate the classic recipe with the addition of aromatic leeks. Their mild oniony flavor adds a subtle depth and complexity to the filling, creating a harmonious balance of flavors.

3. **Chicken n' Mushroom Pie (Vegetarian)**: Cater to vegetarian preferences with this meatless version. Plump mushrooms take center stage, sautéed to perfection and combined with a creamy sauce, all enveloped in a flaky crust.

Each recipe provides step-by-step instructions, ensuring success in creating this delightful dish.

Let's cook with our recipes!

CREAMY CHICKEN AND MUSHROOM PIE

Creamy Chicken and Mushroom Pie image

A yummy chicken and mushroom pie that everyone will love.

Provided by Alex_crozzy

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 (6 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
½ cup chopped mushrooms, or to taste
3 ½ ounces cubed fully cooked ham
1 stalk green onion, chopped
1 teaspoon crushed garlic
¼ cup milk, or more as needed
salt and ground black pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g

CHICKEN & HAM PIE

Chicken & ham pie image

When you need something warm and comforting after a long day, there's nothing like a proper British pie

Provided by Good Food team

Categories Buffet, Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 15

Ingredients

6 boneless skinless chicken breasts, cubed
3 carrots, chopped
3 potatoes, peeled and cubed
2 celery stalks, chopped
2 tsp chopped fresh thyme or 1 tsp dried
850ml hot chicken stock
50g butter
2 onions, chopped
50g plain flour
300ml milk
juice of 1 lemon
2 tbsp chopped parsley
4 thin slices ham, cut into strips
500g pack shortcrust pastry
1 egg, beaten

Steps:

Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.

Nutrition Facts : Calories 778 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.86 milligram of sodium

CHICKEN & MUSHROOM PUFF PIE

Chicken & mushroom puff pie image

This is just what you need on a cold night. Serve with creamy mashed potatoes

Provided by Jane Hornby

Categories Dinner, Main course

Time 1h15m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
8 skinless boneless chicken thighs
8 rashers smoked streaky bacon, cut into large pieces
1 onion, halved and sliced
250g baby button mushrooms
handful of thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
500g pack fresh puff pastry, or frozen and defrosted
1 egg, beaten

Steps:

Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Nutrition Facts : Calories 855 calories, Fat 47 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.7 milligram of sodium

Tips:

If you don't have a 9-inch pie plate, you can use a 10-inch pie plate instead. Just be sure to adjust the cooking time accordingly.
You can use any type of mushrooms you like in this recipe. Cremini, shiitake, and oyster mushrooms are all good choices.
If you don't have any Madeira wine, you can substitute dry white wine or chicken broth.
Be sure to cook the chicken and ham until they are cooked through before adding them to the pie.
If you want a thicker sauce, you can add a cornstarch slurry to the pie filling before baking.
Serve the pie hot with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

This chicken, ham, and mushroom pie is a delicious and comforting meal that is perfect for a weeknight dinner or a special occasion. With its creamy sauce, flaky crust, and tender filling, this pie is sure to be a hit with everyone at the table. So next time you're looking for a hearty and satisfying meal, give this recipe a try!