Roast chicken and mushroom pie

Roast chicken and mushroom pie

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  • 8
  • Easy
  • 30 minutes
  • 40 minutes
  • Paul Cluver Pinot Noir 2009


  • 6 baby leeks, sliced
  • 1 T olive oil
  • 50 g butter
  • 400 g portobellini mushrooms, halved
  • 8 fresh sage leaves
  • 4 cloves garlic, crushed
  • ¾ cup white wine
  • 2 cups chicken stock
  • 1 cooked rotisserie chicken, shredded
  • 1 cup cream
  • 2 t cornflour
  • Sea salt and freshly ground black pepper
  • 500 g pastry*
  • 1 free-range egg yolk

Cooking Instructions

Preheat the oven to 180°C. In a large saucepan over a medium to low heat, fry the leek in the olive oil and butter for 5 minutes.
Turn up the heat to medium and add the mushroom, sage and garlic. Fry for a further 10 minutes, then add the wine, stirring for 2 minutes, before adding the chicken stock.

Simmer for 10 to 15 minutes, until slightly thicker, before adding the shredded chicken and cream. Add the cornflour, 1 t at a time, to thicken.
Bubble slowly for a further 5 minutes, then season to taste. Spoon onto a large, shallow ovenproof plate.

On a floured surface, roll out the pastry to 3 cm thick. Click here for a perfect shortcrust pastry for this recipe.
Drape over the filling to cover the plate before fitting snugly round the mixture.

Beat the egg yolk, adding a drop of milk to dilute if necessary, then lightly brush the surface with the egg mixture. Bake for 15 to 20 minutes, until golden and crisp.

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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