Chicken and Mushroom Pie

Scotland Recipes

Chicken and Mushroom Pie

Central to the traditional Scottish way of life, poultry and game have always played a key role. From the hunt dining halls to the remote cottages of the Highlands and Islands.Scotland Castle Chicken pie is a favorite throughout Scotland, especially the Lowlands.


Chicken and Mushroom Pie

¼ c. butter

2 Tbl. flour

1 c. hot chicken stock

4 Tbl. whipping cream

1 onion, coarsely chopped

2 oz. fresh mushrooms, quartered

1 lb. cooked chicken, cubed

½ c. fresh or frozen peas

salt and pepper to taste

beaten egg, to glaze


For the pastry

2 c. flour

¼ tsp. salt

½ c. butter, diced

1/3 c. lard or shortening, diced

6-8 Tbl. chilled water


To make the pastry, sift the flour and salt into a bowl. Rub in the butter and shortening until the mixture resembles breadcrumbs. Sprinkle with 6 tablespoons chilled water and mix until the dough holds together. If the dough is too crumbly, add a little more water, 1 tablespoon at a time. Gather the dough into a ball and flatten it into a round disc. Wrap in plastic wrap so that it is airtight and chill in the refrigerator for at least 30 minutes.


Preheat the oven to 375°. To make the filling, melt half the butter in a saucepan over low heat. Whisk in the flour and cook until bubbling, whisking constantly. Add the hot stock and whisk over a medium heat until the mixture boils. Cook for 2-3 minutes, then whisk in the cream. Season to taste with salt and ground pepper, and set aside. Heat the remaining butter in a large non-stick frying pan and cook the onion and carrots over a low heat for about 5 minutes. Add the celery and mushrooms and cook for a further 5 minutes, until they have softened. Add the cooked chicken and peas and stir in thoroughly. Add the chicken mixture to the hot cream sauce and stir to mix. Adjust the seasoning if necessary. Spoon the mixture into a 2 ½ quart oval baking dish. Roll out the pastry on a floured surface to a thickness of about 1/8inch. Cut out and oval 1 inch larger all around the edge of the dish. Lay the pastry over the filling. Gently press around the edge of the dish to seal, then trim off the excess pastry. Crimp the edge of the pastry by pushing the forefinger of one hand into the edge. Using the thumb and forefinger of the other hand, pinch the pastry. Continue all around the pastry edge. Glaze the lid with beaten egg and cut several slits in the pastry to allow the steam to escape. Bake for 30 minutes, until the pastry has browned. Serve hot.

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