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Chicken and Mushrooms Pie

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Chicken and Mushrooms Pie … a more traditional version of Chicken Pie vs the Chicken, Cheese and Leek Parcel …both of which I made with the one Spit Roast Chicken 😉

Simply delectable!!!

half of the meat from the Spit Roast Chicken …..cubed

Mushrooms, quartered …. Leeks, chopped ….

The Creamy Sauce that is an important essence of the filling …I used the chicken stock I made from the bones/skin after stripping the meat off my Spit Roast Chicken

Onions & Carrots in the pan with remaining butter

The creamy pie filling …..



15g dried porcini mushrooms

50g butter

2 Tbsp plain flour

1 cup hot chicken stock

4 Tbsp single cream

1 onion, coarsely chopped

2 carrots, sliced

 2 celery sticks, coarsely chopped

50g fresh mushrooms, quartered

chicken meat from ½ a Roast Chicken, cubed

50g frozen peas

salt & ground black pepper

1 egg, beaten

250g puff pastry


  • Place porcini mushrooms in a bowl, add hot water to cover and soak for 30 minutes then drain in a muslin lined sieve then dry well on kitchen paper
  • Preheat oven  to 190° C
  • Melt half of the butter in a heavy based pan, whisk in the flour until bubbling then add in the hot stock gradually and whisk over medium heat until the mixture boil.
  • Cook for 2 -3 minutes, then whisk in the cream and season to taste, and set aside
  • Heat the remaining butter in a large non-stick frying pan and cook the onions and carrots over low heat for about 5 minutes
  • Add the fresh mushrooms and celery and cook for further 5 minutes then stir in the chicken, peas and porcini mushrooms
  • Add the chicken to the hot cream sauce and stir to mix and adjust the seasoning, if necessary
  • Spoon the mixture into a ovenproof baking dish
  • Roll out the puff pastry to about ¼in thick and cut 1in larger all around than the dish then with help of rolling pin, lift pastry and lay over the filling/dish then gently press around the edge of the dish to seal
  • Trim off excess pastry around the edge and with all the leftover pastry, roll out into a long strip, slightly brush edge of pastry with beaten egg then lay another thin layer all around the edge 
  • Crimp the edges of the pastry by pushing the forefinger of one hand onto the edge and using the thumb and forefinger of the other hand pinch the pastry …continue all around the pastry edge
  • Cut out some mushroom shapes by pressing together and rolling out all leftover pasty and stick them onto the pastry lid with beaten egg
  • Glaze the lid with beaten egg and cut several slits in the lid to allow steam to escape
  • Bake the pie for about 30 mins until the pastry is well browned and crispy and serve the pie hot

2 responses »

  1. This looks really delicious. I love porcini mushrooms in anything but in a creamy sauce with chicken they are just about as good as they can be. Do you ever save the liquid used to rehydrate the porcinis and add it back to the sauce? I do that when I make chicken and black mushrooms in oyster sauce. I reduce the liquid from rehydrating the dried shitakes down to about a third of its original volume and it really gives the oyster sauce a nice contrasting flavor to play against.

  2. Hi Cheftolus … thank you for all your wonderful constructive & informative comments … keep ’em coming 😉

    Yes, I always safe the liquid I rehydrate any of my dried mushrooms in because they make superb stock for gravy or even add it into chicken soup stock I make 🙂


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