Chicken & Mushroom Pie
A creamy chicken and mushroom pie with a shortcrust pastry.
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- •1 Medium-sized chickencooked and meat stripped
- •Olive oilfor rubbing on chicken
- •1/2 cup Waterfor steaming chicken
- •25 % Butterfor pastry
- •25 % Lardfor pastry
- •100 % Flourfor pastry
- •Saltfor pastry
- •100 g Waterfor pastry
- •150 g Shiitake mushroomssliced
- •250 g Chestnut mushroomsdiced
- •Butterfor frying mushrooms
- •Black pepperto taste
- •1/4 tsp Saltfor seasoning
- •Chicken stockfrom cooked chicken
- •200 ml Single cream
- •1 tsp Corn flourfor thickening
- •1 Eggbeaten, for egg wash
- 1
Preheat oven to 190°C (375°F).
1 min
- 2
Rub olive oil on chicken and add 1/2 cup water. Cover with foil and steam in oven for 90 minutes.
1h 30m
- 3
Check chicken doneness by separating leg from body. Cook longer if needed.
30 min
- 4
Cool chicken and strip meat, avoiding bones.
10 min
- 5
Prepare pastry with flour, butter, lard, salt, and water. Chill for 30 minutes.
30 min
- 6
Slice shiitake mushrooms and dice chestnut mushrooms.
5 min
- 7
Fry mushrooms in butter until soft. Season with salt and pepper.
10 min
- 8
Add chicken stock to mushrooms, then add cream. Simmer.
5 min
- 9
Thicken with corn flour mixture. Mix with chicken meat.
5 min
- 10
Roll out pastry and line pie tins. Fill with chicken mixture.
10 min
- 11
Cover pies with pastry tops, crimp edges, and cut slits for steam.
10 min
- 12
Brush with egg wash and bake for 25-30 minutes until golden brown.
30 min
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