The Butcher’s Classic: Handcrafted Chicken & Mushroom Puff Pastry Pie

Nothing beats the comforting crackle of fresh, golden puff pastry giving way to piping hot, velvety filling. Handcrafted right here in the shop, our Chicken and Mushroom Pie pairs succulent cuts of tender chicken breast and thigh with deeply savoury, sautéed field and button mushrooms. Simmered low and slow in a rich, herbed cream sauce and crowned with crisp, buttery, flaky pastry, it’s a proper butcher's dinner without the fuss.

Cooking Instructions: Straight to the Oven

• Preheat: Set your oven to 190°C (170°C fan) / Gas Mark 5.

• Glaze (Optional): Brush the pastry lid with a beaten egg or splash of milk for a deep, bakery-grade sheen.

• Bake: Cook from chilled for 25–30 minutes (or 40–45 minutes from frozen) until the puff pastry is towering, crisp, and deep golden brown, with the sauce bubbling at the edges.

• Rest: Let it sit on the counter for 3–5 minutes before carving to let the sauce settle.

Recipe & Serving Inspirations

• The Sunday Comfort Classic: Serve alongside a generous mound of buttery, roasted garlic mashed potato and vibrant garden peas. Drizzle with a ladle of rich, scratch-made roasted chicken gravy to cut through the buttery pastry.

• The French Bistro Twist: Balance the richness with a brisk, peppery salad of baby watercress, thinly sliced radishes, and chopped cornichons tossed in a sharp, wholegrain Dijon vinaigrette.

• Autumn Harvest Feast: Pair with tender glazed Chantenay carrots, buttered savoy cabbage with crisp bacon lardons, and steamed broccoli spears.