Chicken & Mushroom Pot Pies

Makes 4 large individual pies



  • 1 small whole free-range chicken, ± 1kg
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 onion, diced
  • 1 large leek, washed and sliced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried herbs
  • 1 Tbsp fresh thyme leaves
  • 50g flour
  • 500ml chicken stock
  • 250ml full cream milk
  • 80g fresh or frozen peas (about ½ a cup)
  • 500g mixed cultivated mushrooms, sliced
  • 1 x 400g roll store bought puff pastry
  • 1 large egg, beaten, for egg wash
  • Olive oil
  • Salt and pepper, to taste



  • Preheat oven to 200˚C.
  • Rub chicken all over with salt, pepper and olive oil.
  • Place in a roasting dish and roast for ± 60 minutes until cooked through.
  • Leave to rest for 20 minutes.
  • Shred chicken and discard the skin.
  • Use carcass for creating wonderful homemade chicken stock.
  • Heat butter and olive oil in a Dutch oven or deep sauté pan.
  • Add the onion, leek and celery – cook until tender.
  • Add the garlic, dried herbs and fresh thyme.
  • Cook until the garlic is fragrant.
  • Add the flour and cook for a minute, coating the vegetables well.
  • Pour in the chicken stock, stirring quickly as you go to incorporate the flour into the liquid.
  • Add the milk and bring to a simmer. Simmer for about 5 minutes until thickened.
  • Stir in the peas and the shredded chicken.
  • Taste to adjust seasoning.
  • Remove from the heat and set aside.
  • Heat a drizzle of olive oil in a large frying pan.
  • Sauté mushrooms, in batches if necessary, until golden brown and they have released all of their liquid. Season lightly.
  • Fold golden brown mushrooms into the rest of the filling.
  • Preheat oven to 180˚C.
  • Select four large ramekins, baking dishes or little cast iron mini pots or mini pans.
  • On a lightly floured surface, roll out the puff pastry slightly and cut out pie lids using the ramekins to measure.
  • Fill the dishes with the chicken and mushrooms filling.
  • Top with the puff pastry, press the edges down to seal against the ramekins.
  • Cut four little slits into each pie crust.
  • Brush all over with egg wash.
  • Bake for ± 35 minutes until deeply golden and the puff pastry is cooked through and perfectly crispy.
  • Serve pies with a light side salad and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, once a week post updates only.


On Key

Related Posts