When making a homemade chicken and mushroom pie, you can take your time and prepare everything from scratch or if you are pushed for time, there are shortcuts you can take.
For example, you can purchase ready-made shortcrust pastry, buy chicken pieces that have already been cooked and cut, and pour in a tin of thick chicken soup instead of making a roux sauce.
You can also use leftover cooked chicken from your Sunday roast.
Basically, a chicken and mushroom pie can be made in a variety of ways, but in general, chicken meat - breast and meat from the legs and thighs, which will provide more flavour - is added to fried mushroom, onion and garlic and a roux made from chicken stock and milk or cream, and is placed in a pie dish, which is then topped with a layer of shortcrust or if you prefer, puff pastry, and baked in the oven until crispy and golden brown in colour.
In the UK, this pie is often served with creamy mashed potatoes, green vegetables and a generous serving of gravy.
The following recipe can be adapted to suit your own tastes, and ingredients can be removed, added or substituted. Instead of just using button mushrooms, you could use a mixture of button and dried porcini mushrooms or any other type of mushroom that you prefer. The milk can be substituted with cream for a richer and creamier tasting pie, and you can add cooked roasted chicken meat from a whole chicken instead of frying up chicken breasts. When frying the onion, garlic and mushrooms, you could also add sliced carrots and throw in some peas at the end.