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Chicken and Mushroom Pie

Hot and tasty chicken and mushroom filling, wrapped in flakey buttery pastry
Course Appetizer, Main Course, Snack
Cuisine Bistro
Servings 6 pies


  • Large pan or wok
  • cooking spoon
  • pie tins


  • 1 tbs olive oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 2 punnets chicken pieces or 2 chicken breasts, chopped
  • 2 punnets mushrooms sliced
  • 1 tbs chicken stock powder
  • 1 tsp herbs de Provence
  • salt and pepper to taste
  • 1 cup water
  • 1 packet Knorr champinion sauce
  • 1/2 tub cream
  • 1 tsp butter
  • 2 sheets puff pastry defrosted but cold
  • 1 egg white whisked with a dash of water


For the filling

  • On a medium high heat, fry the onions and garlic in the olive oil until they just start to brown
  • Add the chicken and fry until brown.
  • Add mushrooms and cook until they begin to brown.
  • Add the stock powder, herbs, seasoning and water, stir well and allow to come to the boil.
  • Turn the heat down so that the mixture simmers for about 30 minutes until the liquid reduces by half.
  • Add the Knorr powder and stir well, cook for 10 minutes
  • Add the cream and cook for a further 20 minutes
  • Add butter and remove from the heat. Stir well.
  • Taste to check seasoning.
  • Allow to cool completely.

To assemble

  • Measure and cut your pastry accordingly.
  • Fill your dish and cap with pastry (I put pastry top and bottom).
  • Preheat oven to 200°C(180°C if fan forced).
  • Brush the pastry with the egg wash and make a small hole in the centre to let out steam.
  • Bake until puffed and golden.
Keyword Beef, mushroom, stew, comfort, chicken, flakey, pastry, pie