Chicken & Mushroom Pie

Creamy Chicken & Mushroom Pie v2

Today, I baked creamy chicken & mushroom pie again and have improved on the previous recipe (see footnote below).

This time, I made a pie with a puff pastry lid instead of mini pies.  I prefer this version as it has a lot more creamy sauce and tastier through the use of chicken stock and addition of carrot. I have also improved on the process so that only 1 saucepan is used – less to wash up, yay!

INGREDIENTS (makes 1 pie – 17 cm x 17 cm – serves 2)

  • Creamy sauce:
    • 20 gm butter
    • 1 tablespoon flour
    • 4 tablespoons evaporated milk
    • 1 1/2 cups chicken stock
  • 1 tablespoon Canola oil
  • 1 clove garlic (minced)
  • 4 fresh mushroom (diced)
  • 2 chicken thighs (diced)
  • 1 carrot (diced)
  • ¼  teaspoon salt
  • Dash of black pepper
  • 1 sheet of frozen puff pastry
  • Beaten egg for glazing


1. Pre-heat oven to 180C (fan forced).

2. Heat butter in a small saucepan and add flour. Stir to combine, ensuring flour is cooked. Remove to a small bowl.

3. Add chicken stock (a couple of tablespoons at a time) to the cooked flour, stirring constantly, to form a smooth (fairly liquid) paste. Add evaporated milk and stir to achieve a sauce.

4. Add oil to the saucepan, heat up, add garlic and fry till fragrant. Add mushroom and fry for a couple of minutes.

5. Add chicken, carrot, salt and black pepper. Continue to fry till chicken is cooked.

6. Add the creamy sauce to the chicken mix and bring to the boil. Add salt and pepper to taste, if required. Simmer for a few minutes until sauce is creamy.

7. Pour chicken mixture and sauce into a small pyrex dish (17 cm x 17 cm). Leave to cool.

8. Place the sheet of puff pastry over the pyrex dish pressing the edges onto the sides of the dish to seal. Trim off excess pastry and flute the edges (see picture).


9. Brush the top with beaten egg and bake the creamy chicken & mushroom pie in the oven for 20 minutes until golden brown.

10. Use a serving spoon to cut the pie into 4 portions and serve. Enjoy!



For previous mini pie version, click

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