Hairy Bikers Chicken And Mushroom Pie​ Recipe

This rich chicken and mushroom pie recipe is made with tender chicken pieces, wild mushrooms, dry white wine, fresh tarragon, and soured cream. Baked inside a golden homemade pastry case, this Hairy Bikers classic has a deeply savoury filling with a silky, herby sauce. Ready in about 2 hours including chilling time and serves 4.

I make this pie whenever I want a proper weekend dinner that feels special but not fussy. The tarragon and wine lift the filling beyond any ordinary chicken pie, and rolling your own pastry is well worth the effort.

Chicken and Mushroom Pie Ingredients

For the Pastry:

• 450g plain flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp salt
• 120g unsalted butter, chilled and cubed, plus extra for greasing
• 1 free-range egg yolk
• 120ml cold water

For the Filling:

• 4 tbsp olive oil
• 2 skinless, boneless chicken breasts, cut into pieces
• 500g skinless, boneless chicken thighs, cut into pieces
• 100ml dry white wine
• 100ml water
• 2 tsp fresh tarragon, chopped
• 2 tsp fresh thyme, chopped
• 200g fresh wild mushrooms, roughly chopped
• 50ml soured cream
• Salt and freshly ground black pepper

For the Glaze:

• 1 free-range egg, beaten

How To Make Chicken and Mushroom Pie

1. Make the pastry: Pulse the flour, baking powder, salt, and butter in a food processor until it resembles breadcrumbs. Add the egg yolk and gradually add the cold water, one tablespoon at a time, until a dough forms. Wrap in cling film and chill in the fridge for one hour.
2. Brown the chicken: Heat 2 tbsp of the olive oil in a large pan over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 4–5 minutes until golden on all sides. Do not overcrowd the pan.
3. Simmer with wine and herbs: Pour in the white wine and water. Add the chopped tarragon and thyme, then season to taste. Bring to a gentle simmer and cook for 15–20 minutes until the liquid has reduced by half and the chicken is cooked through.
4. Cook the mushrooms: In a separate frying pan, heat the remaining 2 tbsp olive oil. Add the wild mushrooms and cook for 4–5 minutes until golden brown, then season lightly.
5. Combine the filling: Transfer the cooked chicken to a bowl with a couple of spoonfuls of the pan juices. Add the mushrooms, then stir through the soured cream until well combined. Leave to cool completely.
6. Line the tin: Grease and flour a 20cm round pie tin. Roll out two-thirds of the chilled pastry on a lightly floured surface and use it to line the tin, pressing gently into the corners. Prick the base with a fork.
7. Blind bake the base: Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Cover the pastry with greaseproof paper, fill with baking beans, and bake for 10–15 minutes until pale golden. Remove the beans and paper, then leave to cool slightly.
8. Fill and top the pie: Spoon the cooled filling into the pastry case. Roll out the remaining pastry for the lid. Brush the rim with beaten egg, place the lid on top, and crimp the edges firmly with a fork to seal.
9. Bake until golden: Cut two small slits in the centre of the lid to let steam escape. Brush the entire top with beaten egg. Bake for 30–35 minutes at 180°C until the pastry is deep golden brown all over.

What Is the Secret to a Perfect Chicken and Mushroom Pie?

• Cool the filling completely: If you place pastry onto a warm filling, the butter melts before the oven can puff the layers. A cold filling means a crisp, flaky crust every time.
• Use a mix of breast and thigh meat: Chicken thighs stay juicy and tender in the sauce, while breast pieces hold their shape. Together they give the best balance of flavour and texture.
• Do not skip the blind bake: Baking the pastry base before filling it stops the bottom going soggy. Use baking beans or dried rice to weigh the pastry down during the initial bake.
• Try wild mushrooms for depth: Wild mushrooms have a deeper, earthier flavour than standard button varieties. If you cannot find fresh ones, soak 30g dried wild mushrooms in warm water for 20 minutes and use those instead. For another mushroom-based Hairy Bikers dish, try their chestnut and mushroom pie.
• Brush with egg for a golden finish: A beaten egg glaze gives the crust its professional, deep golden colour. Brush it evenly over the entire lid just before baking.

What Should You Serve on the Side?

A simple pile of steamed green vegetables works perfectly alongside this rich pie. Tenderstem broccoli, buttered green beans, or garden peas all bring a fresh contrast to the creamy filling. For something more substantial, serve it with creamy mashed potatoes or chunky chips. If you want a gravy on the side, the Hairy Bikers onion gravy pairs beautifully with any pastry-topped pie.

Does This Pie Reheat Well?

Once cooled, cover any leftover pie with foil or transfer to an airtight container and keep it in the fridge for up to 3 days. Reheat in an oven set to 180°C (160°C Fan) for about 20 minutes until the pastry is crisp and the filling is piping hot throughout.

This pie freezes well before the final bake. Assemble the pie with the cooled filling and pastry lid but do not egg wash it yet. Wrap the dish tightly in a double layer of cling film and then foil. It keeps in the freezer for up to 3 months. Bake from frozen, brushing the top with egg wash first, and add 20–25 minutes to the baking time.

Nutrition Facts

Serving Size: 1/4 of pie

• Calories: 780 kcal
• Total Fat: 42g
• Saturated Fat: 18g
• Cholesterol: 210mg
• Sodium: 720mg
• Total Carbohydrate: 52g
• Dietary Fibre: 3g
• Sugars: 3g
• Protein: 48g

Frequently Asked Questions

Can I use puff pastry instead of homemade pastry for this pie? Yes, you can lay a sheet of ready-rolled puff pastry over the filling as a lid instead of making a full pastry case. You will get a lighter, flakier top but without the crisp pastry base.

How does the Hairy Bikers’ chicken and mushroom pie compare to Mary Berry’s? The Hairy Bikers use white wine, soured cream, and fresh tarragon in their filling with a homemade pastry case. Mary Berry’s version typically uses a richer cream sauce with a simpler pastry approach, making it quicker but without the same herby depth.

Can I use dried mushrooms instead of fresh wild mushrooms? Soak 30g of dried wild mushrooms in warm water for 20 minutes, then drain and roughly chop them. Use the strained soaking liquid in place of some of the water in the filling for extra flavour.

What wine works best in a chicken and mushroom pie? A dry white wine such as Sauvignon Blanc or Pinot Grigio works well. Avoid anything too sweet or oaky, as it can overpower the tarragon and mushrooms.

Can I add leek or bacon to this pie? Leek works well sauteed with the mushrooms, and bacon adds a lovely smoky note. If you enjoy chicken and leek together, try the Hairy Bikers chicken, ham and leek pie for a different take.

Try More Recipes:

• Hairy Bikers Chestnut and Mushroom Pie Recipe
• Hairy Bikers Chicken, Ham and Leek Pie Recipe
• Hairy Bikers Cheese and Potato Pie Recipe

Hairy Bikers Chicken and Mushroom Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 10 minutesRest time:1 hour Total time:2 hours 30 minutesCooking Temp:180 CServings:4 servingsEstimated Cost: $Calories:780 kcal Best Season:Summer

Description

This chicken and mushroom pie recipe from the Hairy Bikers uses wild mushrooms, white wine, fresh tarragon, and soured cream in a rich filling baked inside a golden homemade pastry case. A proper British comfort food classic that serves 4.

Ingredients

For the Pastry:

• 450g plain flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp salt
• 120g unsalted butter, chilled and cubed
• 1 free-range egg yolk
• 120ml cold water

For the Filling:

• 4 tbsp olive oil
• 2 skinless, boneless chicken breasts, cut into pieces
• 500g skinless, boneless chicken thighs, cut into pieces
• 100ml dry white wine
• 100ml water
• 2 tsp fresh tarragon, chopped
• 2 tsp fresh thyme, chopped
• 200g fresh wild mushrooms, roughly chopped
• 50ml soured cream
• Salt and freshly ground black pepper

For the Glaze:

• 1 free-range egg, beaten

Instructions

1. Make the pastry: Pulse the flour, baking powder, salt, and butter in a food processor until it resembles breadcrumbs. Add the egg yolk and gradually add the water until a dough forms. Wrap in cling film and chill for one hour.
2. Brown the chicken: Heat 2 tbsp olive oil in a large pan over medium-high heat. Season the chicken with salt and pepper, then cook for 4–5 minutes until golden on all sides.
3. Simmer with wine: Pour in the white wine and water. Add the tarragon and thyme, season to taste, then simmer for 15–20 minutes until the liquid has reduced by half.
4. Cook the mushrooms: Heat the remaining 2 tbsp olive oil in a separate pan. Cook the wild mushrooms for 4–5 minutes until golden brown, then season lightly.
5. Combine the filling: Transfer the chicken to a bowl with a couple of spoonfuls of pan juices. Add the mushrooms and stir through the soured cream. Leave to cool completely.
6. Line the tin: Grease and flour a 20cm pie tin. Roll out two-thirds of the pastry and line the tin, pressing gently into the corners. Prick the base with a fork.
7. Blind bake: Preheat oven to 180°C (160°C Fan / Gas Mark 4). Cover pastry with greaseproof paper and baking beans. Bake for 10–15 minutes until pale golden, then remove beans and paper.
8. Fill and top: Spoon the cooled filling into the pastry case. Roll out the remaining pastry for the lid. Brush the rim with beaten egg, place the lid on, and crimp the edges with a fork.
9. Bake: Cut two small slits in the lid. Brush the top with beaten egg. Bake for 30–35 minutes at 180°C until deep golden brown.