Creamy Spelt Chicken & Mushroom Pie

A Comforting Classic with a Nutty Twist

Spelt Chicken and Mushroom Pie is hearty, rich, and easy to prepare. The wholegrain spelt crust adds a rustic, nutty depth, while the filling stays creamy and flavourful. It’s everything you want in a homemade savoury pie.

Quick Prep, Proper Results

The filling comes together in one pan, and the dough is simple to handle. No special tools or techniques—just everyday ingredients and 45 minutes in the oven. It’s ideal for a cosy dinner or lunch with leftovers the next day.

Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Cuisine: British

Courses: Dinner

Difficulty: Intermediate

Estimated Cost: $ 7

Calories: 460 kcal

Best Season: Winter, Fall

Dietary: Vegetarian

Description

This pie combines tender chicken, earthy mushrooms, and a creamy sauce in a golden wholegrain spelt pastry crust. A satisfying meal with a wholesome edge.

Ingredients

For the spelt crust:

250 g, Wholegrain Spelt Flour
125 g, Cold Unsalted Butter (diced)
1 Medium , Egg
2 tbsp, 2–3 Cold Water
½ tsp, Fine Sea Salt

For the filling:

1 tbsp, Olive Oil
1 Small , Onion (finely chopped)
2 cloves, Garlic (minced)
300 g, Chicken Breast (diced)
200 g, Mushrooms (sliced)
1 tsp, Dried Thyme
1 tbsp, Plain Flour
150 ml, Chicken Stock
100 ml, Double Cream
Salt and Black Pepper
1 Egg (for brushing, optional)

Instructions

1
Make the crust: In a large bowl, mix flour and salt. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and water to form a dough. Wrap and chill while you make the filling.
2
Cook the filling: Heat oil in a frying pan. Cook onion and garlic for 2–3 minutes. Add chicken and cook until golden. Add mushrooms and thyme. Cook for another 5 minutes.
3
Make it creamy: Stir in flour, then pour in stock. Simmer for 2–3 minutes until thickened. Add cream, season with salt and pepper, and remove from heat. Let cool slightly.
4
Assemble the pie: Preheat oven to 200°C (fan 180°C). Roll out half the dough and line a greased pie dish. Add the filling. Roll out the other half for the lid. Crimp edges to seal.
5
Finish and bake: Cut slits on top to let steam escape. Brush with beaten egg if using. Bake for 40–45 minutes until golden brown.
6
Cool and serve: Rest for 5–10 minutes before slicing.

Nutrition Facts

Amount Per Serving
Calories 460kcal

% Daily Value *
Total Fat 27g42%
Saturated Fat 14g70%
Cholesterol 115mg39%
Sodium 330mg14%
Potassium 430mg13%
Total Carbohydrate 28g10%
Dietary Fiber 4g16%
Sugars 3g
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep leftovers in the fridge for up to 2 days.

Reheat in a 180°C oven for 10–12 minutes.

The crust can be made in advance and frozen.

Keywords: chicken pie, spelt crust, healthy savoury pie, wholegrain pastry, easy dinner

Tips & Variations

Make it yours

Veggie option: Swap chicken for chickpeas or cooked lentils, and use veg stock.
Mushroom lovers: Add a mix of wild mushrooms for deeper flavour.
Lighter version: Replace cream with Greek yoghurt or a light crème fraîche.
Herb boost: Add fresh parsley or rosemary before baking.

Conclusion

Spelt Chicken and Mushroom Pie is filling, rich, and full of comforting flavour. It’s an ideal centrepiece for dinner or a warming lunch. Try it once, and it’ll earn a regular spot on your menu. Slice, serve, and enjoy.

Read it online: https://greatbritishspeltrecipes.com/recipe/creamy-spelt-chicken-mushroom-pie/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!