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Chicken and Mushroom Pie – Winter comfort food sorted

3 min read

Nothing warms you from the inside out like a chicken and mushroom pie when the rain is beating down and wind howling around the corners of your house.

Prepare for the onslaught of cold weather with this lip-smackingly delicious chicken and mushroom pie filling your home with the comforting aroma of a pie baking in the oven.

This Table Bay inspired chicken and mushroom pie recipe of Chef Wesli Charles Jacobs is perfect to prepare at home for your family and friends. So get out your favourite pie dish, warm up the oven and get ready to spruce up your cooking skills in just ten easy steps.

Chicken and Mushroom Pie Recipe

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Recipe by Dirnise Britz
Course: MainCuisine: GlobalDifficulty: Moderate




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Cooking time



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3 boneless and skinless chicken breasts, cubed

150 g button mushrooms, quartered

1 small onion, chopped

1 clove garlic, finely chopped

50 g butter

2 tablespoons plain flour, plus more for dusting

300 ml milk

200 ml chicken stock

200 g peeled baby carrots

100 g leek stems cut into quarters

100 g green beans

20 g micro greens

white pepper to season, freshly ground

2 tablespoons chives, chopped

2 tablespoons parsley, chopped

60 g grated cheese

1 egg, beaten

2 tablespoons olive oil

salt to season


For the cheese pastry, sift the 120 g flour and pinch of salt into a bowl. Dice the 30 g butter and 30 g lard, then rub into the flour mixture with your fingertips until it resembles fine breadcrumbs.Mix in the 60 g grated cheese, add just 1 beaten egg to bring the mixture together as a firm dough. Knead lightly and wrap the dough in cling film. Chill until required.Preheat the oven to 200°C.Heat the 2 tablespoons oil in a frying pan, add the 3 boneless chicken breasts and cook it until it starts to turn white. Add the 150 g mushrooms and continue to fry until the chicken is golden-brown and the mushrooms have released all their moisture. Remove from the pan and set aside.Add a touch more oil to the same pan and sweat 1 small onion and 1 garlic clove for 2 – 3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.Melt 50 g butter the butter in a saucepan, stir in the 2 tablespoons flour and cook for about 3 minutes, stirring constantly until it has formed a thick smooth paste.In a bowl, mix 200 ml of chicken stock, 300 ml milk, white pepper and salt together. Pour the liquid slowly into the flour mixture, whisking constantly on a medium heat until smooth. Reduce the heat and simmer, stirring constantly for about 5 minutes or until the sauce has thickened.Stir in the 2 tablespoons parsley and 2 tablespoons chives and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.Roll out the cheddar cheese pastry dough on a lightly floured surface until it is the thickness of a pound coin (around 3 mm). Brush the edges of the pie dish with 1 beaten egg; lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg.Make two or three slits in the top of the pie to allow steam to escape, bake the pie in the oven for 20 – 25 minutes, or until golden-brown on top.Sauté baby carrots, leeks and green beans in pan until tender. Serve vegetables alongside baked pie and micro greens for garnish.


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Looking for more delicious winter recipes to prepare for your family and friends during the cold winter months? We have so many options for you to try out, just have a look at our recipe page.

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