Chicken & Mushroom Pie


This golden puff pastry, filled with tender chicken and mushrooms, smothered in creamy white sauce makes a delicious warming meal, for a chilly evening.


  • 150ml Water
  • 2t Chicken Stock Powder (combine with the water)
  • 150ml Greek Yoghurt
  • 1/2 Onion Chopped
  • 1T Flour
  • 400g Canned Whole Mushrooms
  • 1T Butter
  • 3-4 Chicken Breasts (cut into cubes / chunks)
  • 300g Pie Pastry (Packet)
  • 1T French Mustard
  • Salt and Pepper


  • Pre-heat oven to 200°c
  • In a saucepan melt the butter and fry the onion for 5 minutes (medium heat)
  • add mustard, and chicken, cook for 10 – 15 min stirring often
  • once chicken had cooked through, add the mushrooms and flour stir continuously and cook for 3 – 4 minutes


  • gradually pour in the stock (stirring continuously)
  • add yoghurt continue stirring until thickened.
  • add salt and pepper to taste
  • turn off heat and allow to cool


  • cut out a piece of pastry to cover the top (by placing your pie dish face down on the pastry and cut out the shape along the edges)
  • Grease or flour a pie dish
  • layer the pastry to cover the bottom of the pie dish as well as the sides
  • pour in the filling


  • wet the edges of the pastry
  • cover with the filling with the “top” piece of pastry
  • pinch closed around the rim
  • make a small hole or 2 in the centre


  • bake for ± 30 minutes or until golden




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