Chicken and Mushroom Pie

Chicken and Mushroom Pie: Warm up this winter. Image: The Table Bay.

Chicken and mushroom pie: Now that’s comfort food

It’s time to surprise your family with a wholesome homemade chicken and mushroom pie topped with a golden cheese pastry.

Chicken and Mushroom Pie

Chicken and Mushroom Pie: Warm up this winter. Image: The Table Bay.

It might be a record-breaking summer but sometimes you just need a bit of comfort food anyway. There are loads of tasty dishes that you can make but what about making your own homemade chicken and mushroom pie. This pot pie not only has a creamy chicken and mushroom filling but your pastry is also stuffed with cheese, so what’s not to get excited about? It may sound like a lot of work but you’ll be surprised how easy it is to make this bowl of goodness.

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Chicken and mushroom pie info

The cheese pastry will come out of the oven like a flaky golden crown that sits on top of your beautiful chicken filling with tasty mushrooms and tons of colourful vegetables. You can also add some tender boneless and skinless chicken thighs in with the chicken breasts for a more flavourful and tender sauce. If you’re feeling adventurous, add some chilli flakes or other vegetables in the mix before baking this beauty in the oven.

ALSO READ: Homemade venison pie: Delicious food for your hunting buddies

It’s time to surprise your family with a wholesome homemade chicken and mushroom pie topped with a golden cheese pastry.

Last updated on 4 January 2024

Chicken and mushroom pie recipe

3 from 4 votes
Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Moderate


Prep time


Cooking time


Total time




  • 3 3 boneless and skinless chicken breasts, cubed

  • 150 g 150 button mushrooms, quartered

  • 1 small 1 onion, chopped

  • 1 clove 1 garlic, finely chopped

  • 50 g 50 butter

  • 2 tbsp 2 plain flour, plus more for dusting

  • 300 ml 300 milk

  • 200 ml 200 chicken stock

  • 200 g 200 peeled baby carrots

  • 100 g 100 leek stems cut into quarters

  • 100 g 100 green beans

  • 20 g 20 micro greens

  • white pepper to season, freshly ground

  • 2 tbsp 2 chives, chopped

  • 2 tbsp 2 parsley, chopped

  • 60 g 60 grated cheese

  • 1 1 egg, beaten

  • 2 tbsp 2 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 about half a centimetre thick. Brush the edges of the pie dish with 1 beaten egg; drape 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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