Chicken and mushroom pie

Chicken and mushroom pie

Course: Main Course
Cuisine: Cape Malay
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 1987kcal
Author: Razena Schroeder
Chicken, mushroom and mixed vegetables in a creamy sauce between layers of flaky puff pastry.
Print Recipe


  • 415 grams roasted chicken meat approximately 1 rotiserrie 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 peas and carrots
  • 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


  • Debone the chicken, removing the skin and bones and shred chicken or cut into cubes.
  • 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).
  • Add the garlic and sauté another minute to remove the raw taste.
  • Add the flour and cook out for at least 5 minutes on a medium heat.
  • Add the mushrooms and fry for another 3 minutes.
  • Slowly add the stock and stir continually to ensure there are no lumps and the mixture starts to bubble and thicken.
  • Let it simmer for about 10 minutes until the mushrooms are cooked.
  • Add the frozen corn, carrots and peas and allow to come to a boil while stirring all the time.
  • Add the creme fraiche, string continually and bring to the boil before adding the chicken.
  • Reduce the heat to low and stir continually while it simmers and thickens, about 10 minutes.
  • Adjust the seasoning and remove from the stove to cool.
  • Preheat the oven to 200 degrees celcius/ 180 celcius with fan / 400 F / Gas mark 6.
  • 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.
  • Line the base with parchment paper and baking beans or beans, and bake blind for about 10 to 15 minutes.
  • Remove the parchment paper and beans and bake for another 5 minutes, then leave to cool.
  • Fill the cooled pastry case with the chicken filling and cover with the second sheet of puff pastry.
  • Trim the edges and make two slits at the top to allow steam to escape.
  • Brush with beaten egg then bake for 30-40 minutes or until the pastry is golden and cooked through.
  • 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.


  • 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.


Calories: 1987kcal | Carbohydrates: 147g | Protein: 49g | Fat: 134g | Saturated Fat: 42g | Cholesterol: 181mg | Sodium: 1057mg | Potassium: 1081mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4265IU | Vitamin C: 15.4mg | Calcium: 145mg | Iron: 9.4mg