Chicken & Mushroom Pie


  • 2 sheets puff pastry
  • 1 tbsp olive oil
  • 1 brown onion
  • 1 garlic clove
  • 1 cup mushrooms
  • 1 stick celery
  • 1 carrot
  • 600g leftover roast chicken (or cook up 1-2 chicken breasts and cut into chunks)
  • 1 cup chicken stock
  • OR 1 cup vegetable stock
  • 3/4 cup frozen peas
  • 1/2 cup cream
  • OR 1/2 cup philly cheese
  • 3 tbsp cornflour
  • 1 tsp thyme
  • salt
  • pepper
  • steamed greens
  • oven wedges


  • Prep Ingredients: Finely chop the onion, celery and carrot. Slice the mushrooms and crush the garlic.
  • Remove the pastry from the freezer and let sit on the bench to defrost. Grease a pie dish.
  • Prepare and bake oven wedges (if having) as per recipe in 'basics'.
  • Heat the oil over high heat in a large fry pan or wok and cook the onion, garlic, carrot, mushrooms and celery for 5mins or unitl slightly softened.
  • Next, add in the remaining ingredients and let simmer for 10-15mins until veggies are tender.
  • Remove from the heat and let cool for as long as possible (can make in advance and use filling from fridge).
  • Line the pie dish with one pastry sheet, arranging so the pastry comes over the sides. Fill the dish with filling and then top with remaining pastry sheet. Crimp edges together and use a fork to make some steam holes in the top.
  • Wash pastry with egg or milk and bake in the oven for 45mins or until golden brown and crispy.
  • Serve with a side of veggies and oven wedges as specified in your program.

For LCHF adaptation:
Serve with steamed veggies only, or also great with cauli mash.

Gluten Free Adaptation:

Use GF puff pastry

Lactose Free Adapation:

Use lactose free cream cheese. Dairy free? Simply omit the cream cheese and add a touch more cornflour to your recipe to thicken things up a little 🙂