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Chicken and mushroom pie

A recipe from


Serves 4

60g butter
250g button mushrooms, sliced
200g leeks, thinly sliced
30ml sherry (optional)
5g picked thyme
60g cake flour
500ml milk
125ml cream
1 whole roast chicken, meat removed and shredded
salt and black pepper
pinch of nutmeg
250g butter puff pastry
flour for rolling out pastry
1 egg, beaten

Preheat the oven to 200°C

Melt the butter in a large pot over a high heat.  Add the mushrooms and leeks and cook until golden brown. Once browned add the sherry and simmer until reduced. Add the picked thyme and flour. Cook for 1 minute.

Add the milk a little at a time, ensuring all the milk is incorporated before the next addition. This will ensure you have a lump-free sauce. Once all the milk has been added, bring to a simmer, stirring all the time. Add the cream and picked chicken. Season with salt and pepper and a pinch of nutmeg.

Pour the filling into a pie dish, and let it cool. Brush the edges of the pie dish with beaten egg, and cover with rolled out pastry. Press down the edges, using a fork. Make a small hole in the middle of the pie (this releases the steam and helps the pastry rise evenly). Decorate the pastry with left over pastry bits and brush all the pastry with egg.

Bake at 200°C until golden brown, approximately 20 minutes. Turn down the oven to 160°C and cook for a further 20 minutes or until the pastry is cooked through. Serve immediately and enjoy!