Quick chicken and mushroom pie

Quick chicken and mushroom pie

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  • 6
  • Easy
  • 15 minutes
  • 30 minutes


  • 1 T olive oil
  • 2 t butter
  • 3 leeks, chopped
  • ½ onion, chopped
  • 2 cloves crushed garlic
  • 200 g brown mushrooms, sliced
  • 2 cups chicken stock
  • ½ cup cream
  • 1 rotisserie chicken
  • Puff pastry

Cooking Instructions

Heat the oven to 180ºC.

To a pan over a medium heat, add olive oil, butter, chopped leeks, chopped onion and crushed garlic. Gently fry to soften.

Add sliced brown mushrooms and fry until golden. Add chicken stock and simmer for 10 minutes. Stir in cream.

Remove all the flesh from the rotisserie chicken and add that to the mushrooms and stock.

Remove from the heat and spoon into a large ovenproof dish.

Top with a sheet of puff pastry, folding the edges over the dish.

Bake for 20 minutes, or until the pastry is golden.

Serve with mash.

Cook's note: Don't have rotisserie chicken or pastry at home? Then simply make your own from scratch with one of these roast chicken recipes.

Discover more pie recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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