Chicken, gammon and mushroom pie

Chicken, gammon and mushroom pie

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  • 4 to 6
  • Easy
  • 30 minutes
  • 3 hours
  • Woolworths Spier Private Collection Chenin Blanc

Enjoy your Christmas leftovers with this delicious chicken, gammon and mushroom pie and serve with a sprout salad.

“We never have enough gammon left over in our house, so adding chicken is a great way to stretch it. This pie can be made and eaten on Boxing Day or kept in the fridge for a couple of days so you have dinner ready for that evening when you just don’t feel like cooking.” - Colette Robert


  • 1 whole free-range chicken
  • 4 brown onions
  • 4 thyme sprigs
  • 10 whole black peppercorns
  • 2 carrots, roughly chopped
  • 3 celery sticks, roughly chopped
  • 750 g portobellini mushrooms, sliced
  • 250 g leftover gammon, cubed
  • 5 rosemary sprigs, chopped
  • 3 garlic cloves, chopped
  • 2 cups chicken stock (from poaching the chicken)
  • 2 cups cream
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 400 g Woolworths all-butter puff pastry
  • For the sprout salad, toss:
  • 2 green apples, thinly sliced
  • 150 g Brussels sprouts, thinly sliced
  • 10 g dill, roughly chopped
  • 10 g parsley, roughly chopped
  • 1 lemon, zested and juiced
  • 3 T olive oil
  • salt, to taste
  • green peppercorns, crushed, to taste

Cooking Instructions

1. Remove any excess fat and skin from the chicken. Place into a large saucepan with 2 onions with the skins on, the thyme, peppercorns, carrots and celery. Poach for 1–2 hours over a low heat.

2. Once the chicken is cooked, remove it from the liquid (reserve the liquid) and set aside to cool until you are able to shred all the meat. Place the chicken bones back into the liquid and reduce slowly for a further hour.

3. Finely chop the remaining onions and sauté until soft and translucent. Add the mushrooms and cook until soft, then add the gammon, rosemary and garlic. Sauté for a few more minutes.

4. Add the chicken stock and cream, season with salt and pepper and reduce slowly by half.

5. Add the shredded chicken and pour into a deep pie or baking dish. Once cooled, cover with a sheet of pastry, brush with beaten egg and bake at 200°C for 30–40 minutes. Serve with the sprout salad.

Cook’s note: For a vegetarian version, replace the chicken and gammon with roast butternut and feta.

Find more leftover recipes here. 

Photograph: Myburgh Du Plessis
Production: Bianca Strydom

Colette Robert Recipe by: Colette Robert
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Owner of The General Store, Cape Town @thegeneralstore_sa

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