Chicken and mushroom pie
A comforting homemade pie with tender chicken, mushrooms and a creamy filling under a flaky crust.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 38g carbs · 2g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken thighsuse 600g | £5.752kg · £0.29 per 100g | £5.501.5kg · £0.37 per 100g |
| Chest mushroomspack 250g · use 250g | £1.10£0.44 per 100g | £1.65£0.55 per 100g |
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Double creamuse 150ml | £2.10300ml · £0.70 per 100ml | £3.00600ml · £0.50 per 100ml |
| Chicken stock cubesuse 1 cube | £1.001kg · £0.10 per 100g | £1.10100g · £1.10 per 100g |
| Eggspack 6 pack · use 1 | £1.80£0.30 each | £2.40£0.40 each |
| Basket total (full packs) | £14.40 | £15.95 |
| Cost of what this recipe uses | £5.22 | £5.96 |
| Per serving | £1.31 | £1.49 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. Season the chicken thighs with salt and black pepper. Chop the mushrooms into quarters. Measure out the flour, butter, double cream, and chicken stock cube. Crack the egg into a small bowl.
- Heat a large frying pan over medium heat. Add the chicken thighs and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add a knob of butter and the mushrooms. Cook for 5-6 minutes, stirring occasionally, until the mushrooms have released their liquid and are golden brown. Season with salt and black pepper.
- Pour the double cream into the pan with the mushrooms. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. Stir in the chicken stock cube and dissolve it in the sauce. Remove the pan from the heat and set aside.
- In a large bowl, mix the flour and butter together using your fingers until the mixture resembles breadcrumbs. Add the egg and mix until the dough comes together. Press the dough into a 20cm (8-inch) pie dish, creating a base and sides. Prick the base with a fork and blind bake for 10 minutes. Remove from the oven and set aside.
- Spread the mushroom sauce evenly over the base of the pie. Arrange the chicken thighs on top of the sauce. Bake for 20-25 minutes, until the pastry is golden brown and the chicken is cooked through.
- Allow the pie to cool for 5 minutes before serving. Serve with a side of steamed vegetables or a green salad.
Tips
- To make this recipe cheaper, use chicken breast instead of thighs and look for cheaper mushrooms like chestnut or button mushrooms.
- To batch-cook and portion this pie for the week, make a double batch and freeze the leftovers. Thaw in the fridge overnight and reheat in the oven at 180°C (160°C fan)/350°F/Gas 4 for 20-25 minutes, until steaming hot throughout.
- To reheat the pie safely, ensure it is steaming hot throughout before serving. If reheating from frozen, allow it to thaw in the fridge overnight and then reheat as above.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken thighs · about 400g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, One-pot chicken and rice. - Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Double cream · about 100ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff. - Chicken stock cubes · about 90g left
Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Spaghetti Bolognese, One-Pot Creamy Tomato & Lentil Pasta.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).