Creamy Chicken and  Mushroom Pie

Creamy Chicken and Mushroom Pie

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This Creamy Chicken and Mushroom Pie is sure to be a yummy treat – plus, it’s a great way in which to get the kids to eat their veggies!

  • Recipe serves2-4
  • Preparation time15 minutes
  • Cooking time30 minutes


  • 1 Whole cooked (roasted) chicken
  • 250 g Button mushrooms, sliced
  • 1 Cup Sweet corn
  • 1 Cup Milk
  • 1 KNORR Chicken Stock Pot
  • 1 ½ Cup Cream
  • 1 Cup Frozen green peas
  • 2 tbsp Cake flour
  • 1 Packet of puff pastry


  • Preheat oven to 200°C.
  • Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
  • Fry mushrooms in a little oil until cooked then add the sweet corn and peas and stir through.
  • Add the cake flour and mix through thoroughly then stir in the milk until a roux is formed.
  • Let the mixture cook slowly for about 5 minutes then add the chicken and KNORR Chicken Stock Pot and leave to cook for another 3 minutes.
  • Add the cream and mix through thoroughly.
  • Spoon mixture into an oven proof pie dish, cover with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
  • Serve with a salad or beetroot and voila! Enjoy!