Chicken & Mushroom Pie Recipe
This golden, flaky pie is packed with tender chicken, smoky bacon, and earthy mushrooms in a rich, herby sauce. Comfort food at its very best.
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Ingredients
Filling
1kg Chicken Pieces (cooked)
2 tbls Butter / Margarine
3 rashers Bacon (diced)
2 Onions (thinly sliced)
1 cup Mushrooms (sliced)
1 Carrot (thinly sliced)
1 cup Stock
1 tsp Dried Thyme
2 tbls Corn Flour
1/4 cup Parsley (chopped)
Salt and Pepper to taste
Pastry
1 cup Cake Flour
1/2 cup Butter / Margarine
1/4 cup Chilled Water
Pinch of Salt
Instructions
- Pastry: Sift 1 cup cake flour and a pinch of salt together. Rub in 1/2 cup butter or margarine until the mixture resembles fine breadcrumbs. Add 1/4 cup chilled water and mix lightly to form a dough. Wrap and refrigerate while preparing the filling.
- Filling: Preheat your oven to 200°C. Fry 3 rashers diced bacon in 2 tablespoons butter or margarine until starting to crisp.
- Add 2 thinly sliced onions, 1 thinly sliced carrot, and 1 cup sliced mushrooms. Cook until the liquid has evaporated, about 10 minutes.
- Stir in 1 cup stock and 1 teaspoon dried thyme. Simmer for 10 minutes.
- Mix 2 tablespoons cornflour with a little water, then add to the stock mixture and cook until thickened.
- Add 1kg cooked chicken pieces and 1/4 cup chopped parsley. Season with salt and pepper to taste.
- Spoon the filling into a pie dish.
- Roll out the pastry to fit over the filling. Cover, then cut a small vent in the centre for steam to escape.
- Brush the pastry with a little beaten egg mixed with milk.
- Bake for 20–30 minutes or until the pastry is golden brown.
Hints & Tips
- Make ahead – Prepare the filling the day before and chill. Add the pastry just before baking for a quicker dinner.
- Boost the flavour – Add a splash of white wine when cooking the mushrooms for extra depth.
- Rustic finish – Use rough puff or flaky pastry for a more buttery, layered texture.
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