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Chicken and Mushroom Pie

Chicken and Mushroom Pie

Course Main Course



  • 500 g Paneton Flaky pastry
  • 500 g Paneton Savoury pastry

Pie Filling

  • 1 onion finely diced
  • 1 carrot finely diced
  • 400 g Chicken We used leftover roast Chicken but if you use fresh Chicken – it will need sauteeing before putting into the pie
  • 1 cup Mushrooms Sliced
  • 1/4 cup Parsley Chopped


  • 50 g Butter
  • 2 tbsp Flour
  • 300 ml Milk
  • 1 Pinch Nutmeg
  • 1/4 cup grated cheese


  • Preheat the oven to 200 degrees
  • Place an oven tray in at the same time to heat up (prevents soggy bottoms)
  • Grease pie tins and line with pastry
  • Rest in the fridge for 20 minutes while you complete the next step
  • Sauté onions and carrots till softened
  • Add mushorroms and cook for 2 minutes
  • Mix through herbs and shredded Chicken
  • Transfer filling to a bowl and set aside while you make the sauce
  • Melt the butter and add flour, mix well and lightly cook
  • Add a splash of milk to loosen into a paste and then continue to add milk slowly until you have poured all the milk in and have created a smooth thick sauce
  • Stir through the grated cheese and nutmeg
  • Add Chicken mix to the sauce and stir to comine
  • Season with Salt and Pepper if needed
  • Spoon even amounts of filling into pie tins
  • Brush edges with egg wash or milk
  • Place flaky pastry on tops on and crimp edges lightly together
  • Brush the flaky pastry tops with egg wash
  • Bake for 40 minutes or until golden brown
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