A classic British savory pie in miniature form, these individual Chicken and Mushroom Pies are the epitome of comfort. Inside a perfectly flaky crust is a luscious chicken and mushroom filling that totally satisfies. This particular version is in honor of Harry Potter, since he enjoyed mini pies such as this throughout the books.
For two consecutive years I have made these miniature chicken and mushroom pies in honor of Harry Potter’s birthday. It’s July 31st in case you’re wondering! This Ravenclaw (me) and her Hufflepuff friend (Camille) enjoy creating fun menus inspired by the books. We cook and eat some of Harry’s favorites for the occasion. Harry and company eat an assortment of pies on the Hogwart’s Express in Harry Potter and the Half-Blood Prince. This is a classic British pie which would likely have been included in the mix.
This recipe is heavily adapted from the Unofficial Harry Potter Cookbook. I think this is a really cool cookbook with recipes of dishes mentioned throughout all the Harry Potter books. With that said, Camille and I both agree that some of the recipes aren’t well-tested. We have come up with some tweaks to improve them. For example, these beef and mushroom pies are adapted significantly from the book. They are basically an entirely different recipe. The quantities in the filling (more than doubled), the sizes of the dough circles, and cooking times have all changed from the original.
How to make individual chicken and mushroom pies
The first step to make these pies for Harry Potter (and yourself) is to make the dough. It’s pretty much a standard pie dough where you cut cold butter and shortening into flour. Then add cold water until the dough comes together. Form into two discs and chill for at least a couple hours before rolling out.
Next, make the filling by sauteing chopped onions and mushrooms in oil until softened. Season and add a bit of flour, then whisk in chicken broth and cook until bubbly and thickened. Cool the filling completely before assembling the pies.
Roll out each of the discs of chilled pie dough and cut into circles. You’ll need 6 larger circles measuring about 6 1/2-inches in diameter, and 6 smaller circles at 3 3/4-inch in diameter. Cut a small wedge from one side of each of the large circles, and then fit the large circles into the cups of a jumbo sized muffin pan. Press the cut edges together to seal once the dough is fitted into the cup. This will keep you from having a rumpled piece of dough inside the cup. Fill each cup with about 1/2 cup chilled chicken and mushroom filling. Brush the edges of the smaller circles with water and then seal them over the tops of the pies. Crimp the edges for a decorative flair! Then brush the tops with egg wash, cut a few small vents, and bake until golden and bubbly.
How are these different from chicken pot pies?
So what makes these pies so special? Well, they are similar to American chicken pot pies, but without the carrots, celery, peas, and optional potatoes. It’s really a much simpler filling that focuses solely on the chicken and mushroom. The filling is not boring by any means, and is perfectly seasoned and super comforting. These little pies are SO GOOD! They’re a great way to celebrate Harry Potter’s birthday in the future. Or simply make them the next time you are looking for comfort on your plate.
Other recipes for your Harry Potter party!
Are you a Harry Potter fan? What house are you in? Take my word for it, throwing a party in Harry’s honor is a lot of fun, and it’s delicious too! Let me know in the comments if you try this recipe 🙂
Chicken and Mushroom Pies
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 4 ounces (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup vegetable shortening chilled and cut into pieces (I use Spectrum non-hydrogenated shortening)
- 1/2 cup to 3/4 cup cold water
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 8 ounces cremini mushrooms chopped
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon dried thyme
- 5 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 pound boneless skinless chicken breasts or tenders, diced into 1/4-inch pieces
- 1 egg beaten
- Stir the flour and salt together in a large bowl. Add the butter and shortening pieces and toss to coat with the flour, then flatten the butter and shortening pieces between your fingers until there are pea-sized pieces of butter and shortening throughout the flour. Sprinkled 1/2 cup of cold water over the mixture, and gently use a rubber spatula or bowl scraper to hydrate the flour until the mixture sticks together. Add more water by the tablespoonful as needed until the dough holds together. Divide the dough in half, form into two disks, and wrap each disk with plastic wrap. Chill at least two hours or preferably overnight.
- To make the filling, heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook until softened. Season with salt, pepper, and thyme, then sprinkle the flour over and mix with a wooden spoon until combined. Slowly pour in the chicken broth while stirring. Cook until the mixture thickens (it will continue to thicken as it bakes). Add the chopped chicken breast, stir, and bring to a simmer. Continue to cook for 5 to 10 minutes until chicken is cooked through and broth is thick. Adjust seasoning as needed. Remove from the heat, transfer to a bowl or container and cool completely. You can do this step a day ahead of time, and refrigerate the filling until needed.
- Preheat the oven to 425 degrees F. Remove the chilled dough from the refrigerator. On a generously floured surface roll out each of the discs to about 1/8-inch thickness (it will be easier to cut the large circles if you aim for a 7-inch wide rectangle instead big circle like you’d normally do for a large pie). You will need to cut out 6 larger circles measuring about 6 1/2-inches in diameter, and 6 smaller circles at 3 3/4-inch in diameter. For the larger circles you can trace a knife around a plate or saucer. For the smaller circles, use a circular dough cutter or trace the top of the glass. You will likely need to re-roll the scraps from both disks of dough one or more times in order to cut out enough circles.
- Cut a small wedge from one side of each of the large circles, and then fit the large circles into the cups of a jumbo sized muffin pan. Press the cut edges together to seal once the dough is fitted into the cup. This will keep you from having a rumpled piece of dough inside the cup, and you’ll want those removed bits of dough for your scrap pile to re-roll later. You can also patch up with scraps of dough as needed if you accidentally cut the wedge too deep.
- Fill each of the dough-lined muffin cups generously will the filling, about 1/2 cup into each. Take the smaller dough circles and brush the edges with a little water, then lay the smaller circles over the filling, and use your fingers to press and seal the dough. Crimp the edges if you’d like. Brush the tops of the pies with the egg wash, and use a sharp knife to cut a few slits to form vents. Bake for 15 minutes, then lower the oven temperature to 350 degrees F, and continue baking another 30 to 35 minutes until golden and bubbly.
- Remove from the oven and use a small offset spatula to gently pop each of the pies out of the muffin cups. You could also flip over the pan, but this could be dangerous if any of the pie tops are a little loose. These pies can be cooled, individually frozen, and reheated at a later time.
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