Family Chicken And Mushroom Pie

Family Chicken And Mushroom Pie


  • 1/2 cup flour*
  • 1 Tbsp Spicecraft Crackin' Kiwi Rub 
  • 1 Tbsp Spicecraft Pimped Pepper
  • 500gm Chicken breasts cut into bite size pieces
  • 2 Tbsp olive oil
  • 25gm butter
  • 300gm mushrooms, each sliced into quarters
  • 2 cloves garlic, thinly sliced
  • 1/3 cup white wine
  • 1 cup chicken stock
  • 1/2 cup cream
  • 1 Tbsp chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 4 sheets of ready made puff pastry
  • 2 egg yolks, lightly beaten. for glazing. 


  1. Place flour, Crackin' Kiwi Rub, Pimped Pepper in a bowl and stir. Add chicken and toss well. Heat oil and butter in a frying pan over a high heat. Add chicken pieces and stir-fry until lightly browned and sealed, but not cooked all the way through. Remove chicken from pan and set aside.
  2. Place mushrooms, and garlic in the pan and cook over a medium heat for around 5 minutes or until all of the liquid that comes out of the mushrooms and has evaporated. Add the wine and let boil for 1 minute. Add stock and cream and simmer gently for a further 5 minutes. Add chicken, thyme and cook for 1 minute more. Remove from heat and stir in the parsley, taste, add some Smokey Garlic Salt or Original Salt Rocks if needed.
  3. Preheat oven to 180C. Grease your pie dish, and then line it with the pastry. Spoon filling into pie case and brush edges with the egg yolk. Place a pastry top on your pie, and seal edges with a fork. Brush top of pie with remaining egg yolk, make three piercings with a sharp knife in the top of the pie. Bake for about 40 minutes or until golden brown.
  4. *Can use gluten free flour and serve pie mixture on a baked potato for any gluten free diners, instead of making into a pie.

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