Roast Chicken & Mushroom Pie

A simple & delicious family style dinner. Ideal served with a fresh salad.

Makes 4 Individual Pies or 1 Large Pie


  • 2 Tbsp Olive Oil
  • 1 Onion, diced
  • 1 clove Garlic, minced
  • 200g Button Mushrooms, sliced
  • 1 tsp Fresh or dry Rosemary
  • 2 Tbsp Chicken Stock Powder
  • 2 Tbsp Corn Flour
  • 500ml Water (plus an extra 125ml to mix with the corn flour)
  • 125ml Cream
  • 4 Roasted Deboned Chicken Thighs, shredded
  • 1 roll Puff Pastry
  • Flour to dust hands & work surface
  • 2 Eggs, beaten
  • Salt & Pepper to taste


  1. Preheat the oven to 180 degrees Celsius. 
  2. Get a large pot onto the stove at a medium heat. Add 2 Tbsp Olive Oil and sauté the onion, garlic, mushrooms & rosemary for 15 minutes, or until any excess liquid from the mushrooms has cooked off.
  3. In a mixing bowl or measuring jug mix chicken stock powder, corn flour, cream & water. Pour this mixture into the pot, stir and increase the heat to bring it to a boil, then reduce the heat.
  4. Shred the Deboned Roast Chicken Thighs. This is easiest done by hand, simply remove the skin and pull the cooked and cooled chicken thigh apart into the desired sized pieces.
  5. Stir the shredded chicken into the pie filling mixture.
  6. Season to your liking and simmer for 15 minutes.
  7. Remove from the heat & set aside to cool slightly.
  8. Roll the puff pastry out onto a floured work surface and cut out the pie top/s for the large pie or smaller pies.
  9. Spoon the Pie mixture into pie dish/es, top with pastry.
  10. Brush with egg, poke holes in the top so that any hot air can escape.
  11. Bake off in the oven for 30 to 35 minutes until the pastry is golden.