In FoodOn Saturday 29th Sep, 2018

Creamy chicken and mushroom pie

Written by

Starts at 60 Writers

A super tasty dinner option that everyone will love!

There’s nothing like a steaming hot pie if you’re craving some much-needed comfort food. While beef mince pies may be a favourite, they can sometimes be heavy on your stomach – but these super creamy chicken treats are the perfect lighter dinner option.

With a few slices of bacon stirred in with onions, chicken and mushrooms, all encased in delicious puff pastry, there is something to please everyone. Not only are they a guaranteed hit, but they’re fairly easy to whip up in no time at all. Once you try these addictive homemade treats, you may never buy from the store again!


  • 1 tablespoon olive oil
  • 750g chicken thigh fillets, trimmed, cut into 3cm pieces (or breast if you prefer)
  • 175g rindless short cut bacon rashers, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, crushed
  • 200g button mushrooms, sliced
  • 2 tablespoons plain flour
  • 1/2 cup chicken liquid stock
  • Salt and pepper
  • 1/3 cup light cooking cream
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • 1 sheet frozen puff pastry, partially thawed


  1. Heat oil in a large frying pan over medium-high heat. Cook chicken in batches. Stir and cook for 5 minutes or until chicken is browned. Transfer to bowl.
  2. Add bacon to pan and heat and stir until cooked through. Add onion, garlic and mushroom to the pan. Cook until mushroom is softened.
  3. Add chicken back to pan. Add flour. Cook and stir for 1 minute to heat through. Add stock. Season with salt and pepper. Reduce heat to low and leave to simmer, covered for 15 minutes to thicken sauce. Add in cream and stir well. Remove from heat. Cool.
  4. Preheat oven to 200°C. Grease 4, 7.5cm x 11cm pie tins. Slice shortcrust pastry in half diagonally to make 4 triangles. Carefully line base and side of each pie tin with the pastry. Trim edges. Brush over with egg. Carefully spoon even amounts of chicken mixture into each case.
  5. Cut puff pastry into 4 even squares. Use each square to top each pie. Trim edges. Place pies on a baking tray. Brush over lids with egg. Bake for 30 minutes or until tops are golden and puffed. Serve.
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