In Sponsored on Wednesday 31st Oct, 2018

Super tasty chicken and mushroom pot pie

Written by
A super delicious dinner option the whole family will love.

This comfort dish is the best to warm you up on a rainy night. With its crunchy pastry shell and its creamy chicken filling, this dish will become a family favourite in no time. While you can make your own pastry, this easy recipe calls for a pre-made sheet to cut down on time spent in the kitchen. You can cook this up to enjoy with the family and pop any left overs in an airtight container in the fridge to enjoy the next day for lunch. Serve it up on its own or with a side of steamed veggies and mash potato for something even more filling. Enjoy!


  • 1 tablespoon olive oil
  • 25g butter
  • 1 small brown onion, finely chopped
  • 250g button mushrooms, quartered
  • 2 tablespoons plain flour
  • 2 teaspoons fresh thyme leaves
  • 3/4 cup milk
  • 2/3 cup pure cream
  • 3 poached chicken breast fillets, chopped
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten


  1. Preheat oven to 200C. Grease a 6cm deep, 6-cup capacity round ovenproof dish.
  2. Heat oil and butter in large frying pan over medium-high heat. Add onion and mushrooms. Cook for 3 to 4 minutes or until golden and tender. Add flour and thyme. Stir mixture. Cook for 1 minute. Slowly, stir in milk and cream. Stir and cook until sauce is smooth. Cook for 2 to 3 minutes while stirring. Stir until mixture reaches boil and sauce in thickening. Stir in chicken. Remove from heat. Let cool for 10 minutes.
  3. Transfer chicken mixture to prepared dish. Place pastry over top of pot. Trim edges and press together to seal. Brush with egg. Cut slits in top. Bake for 20 to 25 minutes until pastry is puffed and golden. Serve.