Chicken & Mushroom Pie

Chicken & Mushroom Pie


3 people


  • 4 rashers streaky free range bacon, cut or scissored into 2.5cm strips
  • 1 teaspoon oil or Pepe Saya butter (Australia’s best cultured butter)
  • 150g brown mushrooms, sliced into 5mm pieces
  • 300g free range chicken thigh fillets with fat removed, cut into 2.5cm pieces (we love Glenloth Free Range if you can find it)
  • 40g flour
  • 1/2 teaspoon dried thyme
  • 1 x 20ml tablespoon butter or Pepe Saya butter
  • 500ml hot The Stock Merchant Free Range Chicken Stock
  • 1 x 15ml tablespoon Marsala or sherry
  • 1 x 375g (23 x 40cm) sheet all-butter ready-rolled puff pastry (we love Careme pastry – find it in your local deli or fine food store)


  1. Preheat the oven to 220°C. Fry bacon strips in oil or butter to make them crisp and add mushrooms.
  2. Coat the chicken in the flour and thyme and add to pan with oil or butter – fry until chicken begins to colour.
  3. While stirring the mixture, pour in hot stock and Marsala or sherry and create a sauce. Let simmer for 5 minutes.
  4. Take three 300ml pie-pots or enamel pots and cut a circle larger than the top of lid. If you have slightly larger pots don’t worry, there will just be some space between the mixture and the pastry top.
  5. Make a pastry rim of about one centimetre at the top each pot. Dampen edges to make the pastry sticky.
  6. Divide the chicken mixture between the three pots and cover with the pastry circles.
  7. Seal the pastry rim to the pastry top with fingers or a fork and cook the pies for about 20 minutes.
  8. Once the tops are puffy and golden brown they are ready. Serve immediately.

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