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Two-Crust Chicken Pie


A two crust chicken pie recipe, made with pie pastry, mushrooms, cooked chicken, peas, and seasonings.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 1 recipe double crust pie pastry or purchased pastry sheets
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch
  • 1 1/2 cups milk
  • 2 1/2 cups cooked diced chicken
  • 2 cups fresh or frozen peas, cooked and drained
  • 1 to 2 tablespoons diced pimiento
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


Prepare pastry and line pie plate with half of the dough. In a skillet, melt butter over medium low heat. Add mushrooms and garlic. Sauté until lightly browned. In a saucepan, stir cornstarch and milk until smooth. Mix in the mushrooms, garlic, and the pan drippings from skillet. Bring to a boil over medium heat, stirring constantly, and continue to boil for 1 minute. Stir in chicken, peas, pimiento, thyme, salt, and pepper. Pour into the prepared pastry-lined pie plate. Roll out remaining dough and carefully place on top of pie. Seal and flute edge. Cut several slits in top. Bake at 375° for 35 minutes, or until golden brown.
Serves 6.

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