Cape Malay recipes/ Main courses/ Ramadhan recipes

Chicken and mushroom pie

Chicken and mushroom pie

 

Some of my earliest childhood memories are of huge pots simmering with whole chickens, vegetables, herbs and spices in preparation for a marathon chicken pie making session during Ramadhan. My mother, may ALLAH have mercy on her soul and grant her the highest paradise, was a consummate pie maker.

She loved having the large pies on Eid day buffet, when we normally hosted a lunch or dinner for all the relatives.

Alas, that is another thing I didn’t take note of very closely and have no idea exactly what else she added to her chicken pie except chicken, onion sago and seasoning.

One day my mother threw us all for a loop and offered up something completely different; chicken and mushroom in a cream sauce. I loved that and have tried to replicate it as closely as I can remember.

Chicken and mushroom pie

Chicken pie filling ingredients

My chicken and mushroom pie has a pastry base as well as lid and is usually served with spiced sweet yellow rice and salad or roasted vegetables for lunch or dinner. For extra nutritional value, especially during Ramadhan, I added sweet corn and peas and carrots too. I prefer the tang of creme fraiche and used this instead of double or fresh cream.

Chicken and mushroom pie

Hot and flaky

Chicken and mushroom pie

Dinner is served

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5.0 from 3 reviews
Chicken and mushroom pie
 
Prep time
Cook time
Total time
 
Chicken, mushroom and mixed vegetables in a creamy sauce between layers of flaky puff pastry.
Author:
Recipe type: Main courses
Cuisine: South African
Serves: 1 pie or 4 small ones
Ingredients
  • 1 whole roasted chicken (approximately 415 grams chopped or shredded chicken)
  • 50 grams butter, divided
  • 2 onions, grated or finely chopped (approximately 190 grams)
  • 30 grams finely chopped celery (approximately 1 large stalk)
  • 2 cloves garlic
  • 50 grams plain flour
  • 250 grams baby button mushrooms
  • 500 ml chicken stock
  • 1 cup frozen corn
  • 1 cup frozen carrots and peas
  • 250 ml creme fraiche or fresh cream
  • Salt and pepper to taste
  • 4 sheets ready rolled butter puff pastry (approximately 225 grams each)
  • 1 egg
Instructions
  1. Debone the chicken, removing the skin and bones and shred chicken or cut into cubes.
  2. In a high sided sauté pan or pot, melt the butter over medium heat and sauté the onions and celery until soft (this should take 15 minutes).
  3. Add the garlic and sauté another minute to remove the raw taste.
  4. Add the flour and cook out for at least 5 minutes on a medium heat.
  5. Add the mushrooms and fry for another 3 minutes.
  6. Slowly add the stock and stir continually to ensure there are no lumps and the mixture starts to bubble and thicken.
  7. Let it simmer for about 10 minutes until the mushrooms are cooked.
  8. Add the frozen corn, carrots and peas and allow to come to a boil while stirring all the time.
  9. Add the creme fraiche, string continually and bring to the boil before adding the chicken.
  10. Reduce the heat to low and stir continually while it simmers and thickens, about 10 minutes.
  11. Adjust the seasoning and remove from the stove to cool.
  12. Preheat the oven to 200 degrees celcius/ 180 celcius with fan / 400 F / Gas mark 6.
  13. Roll out the pastry and line two 20 cm pie dishes ensuring that the pastry overlaps the sides a bit as it may shrink during baking if not rested enough. I chilled it again for another 10 minutes before baking.
  14. Line the base with parchment paper and baking beans or beans, and bake blind for about 10 to 15 minutes.
  15. Remove the parchment paper and beans and bake for another 5 minutes, then leave to cool.
  16. Fill the cooled pastry case with the chicken filling and cover with the second sheet of puff pastry.
  17. Trim the edges and make two slits at the top to allow steam to escape.
  18. Brush with beaten egg then bake for 30-40 minutes or until the pastry is golden and cooked through.
  19. If you find the pastry browning too much but it is still not completely cooked then cover the brown edges with foil for the remainder of the cooking time.
Notes
The pie filling may be made a day before and kept refrigerated until required. The filling may also be frozen for up to three months before use.
You may use homemade stock, cubes or concentrate, whichever is more convenient to make up the 500 ml required.
The recipe will be enough for two round 20 cm pies, although I made one deep 20 cm pie and two smaller rectangular pies, one of 12 cm and one of 16 cm in length.

 

This recipe was originally refined and published for my guest post on the Kitchen Flavours website, for their eighth annual global Ramadhan round-up in 2015 called Joy from Fasting to Feasting.

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43 Comments

  • Reply
    Monique
    June 25, 2017 at 10:09 am

    Thank you so much for this recipe!! It was absolutely delicious

  • Reply
    Tasneem
    June 30, 2016 at 12:58 am

    Your pie recipe looks very appetizing. And its a reminder for me as I don’t make savory pies too often.

  • Reply
    Habeeba Nisa @Flavour Diary
    June 29, 2016 at 4:26 pm

    beautiful, colourful and yummy dish to have

  • Reply
    Amira
    June 29, 2016 at 12:11 pm

    Your pie looks amazingly delicious. I love chicken and mushroom anything, and this is no exception. Thanks for sharing your mom’s recipe, may Allah bless her soul and grant her paradise.

    • Reply
      Razena Schroeder
      June 29, 2016 at 8:28 pm

      Ameen and thank you for your dua 🙂 My mother made both steak and kidney as well chicken and mushroom pies, but somehow I always preferred the chicken and mushroom 🙂

  • Reply
    Rashida
    June 28, 2016 at 11:54 am

    this is so filling to tummy and looks tempting…I never had mushroom and don’t feel like trying also ?

    • Reply
      Razena Schroeder
      June 28, 2016 at 12:08 pm

      I love mushrooms but if you don’t, you can add mixed vegetables instead (carrots, corn and peas) 🙂

  • Reply
    Razina
    June 28, 2016 at 8:16 am

    masha allah, such a delicious combo

  • Reply
    Sherien
    June 27, 2016 at 12:22 pm

    Must have been delicious razena..

  • Reply
    Rafeeda@The Big Sweet Tooth
    June 27, 2016 at 9:52 am

    I love pot pies, and this looks so tempting! So filling and delicious… May Allah bless your mother with the highest place in Jannah… Aameen…

  • Reply
    Emma @ Supper in the suburbs
    June 26, 2016 at 11:40 am

    This pie looks absolutely delicious. It’s lovely that you still remember the meals your mum cooked so vividly. All the best

    • Reply
      Razena Schroeder
      June 26, 2016 at 12:44 pm

      Thank you for the kind words. Now I regret not paying closer attention to all of her recipes, especially the ones I wasn’t too fond of as a child, but love now that I am older 🙁

  • Reply
    rika
    June 26, 2016 at 12:17 am

    This is my comfort food! I love warm pie with chicken and mushroom!

  • Reply
    Sherri @ Watch Learn Eat
    June 25, 2016 at 11:30 pm

    I love savory pies like this one! Not to mention I am a huge fan of mushrooms and cream sauces! This looks amazing and I can’t wait to try it! 🙂

    • Reply
      Razena Schroeder
      June 26, 2016 at 11:30 am

      A little cream or in this case crème fraiche makes everthing better 🙂

  • Reply
    Mary
    June 25, 2016 at 9:34 pm

    This looks great! I love anything in a pastry crust!

    • Reply
      Razena Schroeder
      June 25, 2016 at 9:55 pm

      Thanks Mary. Crispy pastry encasing a luscious filling makes everything better 🙂

  • Reply
    Cookilicious
    June 25, 2016 at 7:53 pm

    wow your pie recipe is very nice. I would love to try the vegetarian version of this recipe.

    • Reply
      Razena Schroeder
      June 25, 2016 at 9:54 pm

      Thank you. I must admit that I have not made a vegetarian version of this, but suspect it would be good with vegetables that don’t cook to a pulp or release too much water.

  • Reply
    Revathi Palani
    June 25, 2016 at 7:43 pm

    OMG, such a delicious looking pie. Love the perfect golden color on top. Simply yum 🙂

    • Reply
      Razena Schroeder
      June 25, 2016 at 9:52 pm

      Thank you for your kind words Revathi :). It was butter puff pastry and does turn a beautiful golden brown if baked at the correct temperature.

  • Reply
    Nammi
    June 25, 2016 at 4:53 pm

    Ooooh yummm. Oh you baked the pie shell first before adding the filling… looks so good.

    • Reply
      Razena Schroeder
      June 25, 2016 at 9:50 pm

      I made a caramelised garlic tart where the puff pastry shell is blind baked first, before adding the filling, and it was still crispy afterwards. I figured I could apply the same technique to the chicken pie since I don’t like a soggy bottom. It worked wonderfully, alhamdulillah.

  • Reply
    Kylee
    May 12, 2016 at 11:30 pm

    LOVE your pie plates. This looks so delicious!

    • Reply
      Razena Schroeder
      May 13, 2016 at 10:24 pm

      Thanks Kylee… I bought them at a kitchen wares store called Lakeland. You may be able to find similar ones at Crate and Barrel.

  • Reply
    Humairaa
    April 19, 2016 at 7:48 pm

    Can i use this filling for cocktail pies?or will it be too runny? It looks amazing and im looking for a new pie filling for ramadhaan.

    • Reply
      Razena Schroeder
      April 29, 2016 at 5:16 am

      As is, it may be slightly too runny for cocktail / hand pies. However, if you leave the stock and cream mixture to reduce for a few minutes more it will be less liquid, but also have a more concentrated flavour.

  • Reply
    Fareeha
    August 28, 2015 at 12:12 pm

    This dish looks just awesome.. I just cant wait to try this..

    • Reply
      Razena
      August 28, 2015 at 1:16 pm

      Shukran. One of my colleagues that I made this for during Ramadhan said it was the best meal he’s ever had. I think he was just very grateful to have a home cooked meal though 🙂

  • Reply
    Kat K
    August 3, 2015 at 11:15 pm

    I have never made pot pies myself, but I really want to! They look delicious 🙂

    • Reply
      Razena
      August 4, 2015 at 9:24 am

      These are delicious, I am sure you will enjoy it 🙂

  • Reply
    SimpleFood365
    July 31, 2015 at 9:38 pm

    Oh, pot pie!! I really love these kinds of dishes. Anything hearty and filled with all the goodies in one dish works for me!

    • Reply
      Razena
      August 1, 2015 at 3:02 am

      Yes, I love that about it too 🙂

  • Reply
    Razena
    July 31, 2015 at 5:01 pm

    JazakAllahu khairan for your kind words and dua. In shaa ALLAH you will give this recipe a try when you’re feeling inclined for pie 🙂

    • Reply
      Madiha Nawaz
      July 31, 2015 at 5:14 pm

      Wa iyyaki! And I sure will, In Sha Allah.

  • Reply
    Madiha Nawaz
    July 31, 2015 at 4:34 pm

    I love pot pies and really liked your recipe 🙂
    Sorry to know about your mother; May Allah grant her the highest stations in Janah Al. Firdous, Ameen Sum Ameen.

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