Chicken and Mushroom Pie

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

I love a good pie. And so, it seems, does Harry. I served up this chicken pie for dinner and he created a huge mess when he very enthusiastically gobbled it up. He then spent about ten minutes using his fancy new pincer grip to pick up every last morsel.

My little Aussie. Love him.

If you’re not too keen on the pastry idea, try using pita bread as the base or just serving in the ramekins with mashed potato on top.

Tip: Chop the ingredients nice and small so it is easy for your toddler to eat. It is much easier to do the cutting before cooking.

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  • 500g chicken thighs, trimmed, thinly sliced
  • ¼ cup plain flour
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 leek, trimmed, thinly sliced
  • 3 rashers bacon, finely chopped
  • 2 cups mushrooms, thinly sliced
  • 1 cup frozen peas
  • ½ cup vegetable stock
  • 1 cup grated cheese
  • 4 sheets frozen ready-rolled shortcrust pastry
  • 1 tbs butter to grease pan


Step 1

Preheat oven to 200°C. Grease 6 ramekins or a 6 hole extra large muffin tin. Cut the pastry to size and line each tin. Blind bake for 8 to 10 minutes or until a light golden colour. -

Step 2

Place chicken, flour and paprika in a bowl. Toss to coat. -

Step 3

Heat oil in a non-stick frying pan over medium. Add leek and bacon and cook for 3 minutes or until leek is soft. Add chicken and cook for 2 to 3 minutes or until browned. Add mushrooms, peas and stock. Bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until sauce thickens. Set aside to cool. -

Step 4

Spoon chicken filling into pastry case. Sprinkle with cheese.  -

Step 5

Bake for 20 to 25 minutes or until golden. I cut mine in half to freeze. -

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Recipe Comments

  1. posted by Jode on July 31, 2012

    These look great…another one to try…thanks!

  2. posted by Wendy Stubbs on October 14, 2012

    Delicious!!! Thoroughly enjoyed by all. Including, being inhaled by the fussy eater of the household.
    Many thanks ..

    • posted by Allie on October 14, 2012

      Thanks Wendy, glad you all enjoyed them 🙂 Ax

  3. posted by Kylie on April 2, 2013

    We had this for dinner tonight, i made one large pie rather than smaller ones and added zuccini and carrots… our kids range from 11 months to 16yrs and everyone’s plate was empty. .

    • posted by Allie on April 3, 2013

      Thanks Kylie, so glad to hear everyone liked the pies. I love the addition of other veggies, will have to try that myself. This is still my favourite pie, you have inspired me to make it tomorrow night 🙂 Ax

  4. posted by Jolie on November 18, 2013

    These were so delicious! Everybody practically inhaled them and wanted more. One of our favourite meals 🙂

    • posted by Allie on November 18, 2013

      Jolie, oh how funny! We made these for dinner tonight too. Yum, perfect weather for it. Ax

  5. posted by Kylie on March 1, 2014

    Just wondering if anyone has tried the pitta bread idea? Concerned it would go soggy on bottom and dry out on sides? Thoughts? And did they stick? Baking paper maybe? Thanks!

  6. posted by Natasha on July 21, 2014

    Just wondering what you meant by ‘I cut mine in half to freeze’ at the end of the recipe? You cut your cooking time in half?

    • posted by Allie on July 30, 2014

      No, sorry I cut the pies in half to freeze so I had smaller portions.

  7. posted by Catherine on November 6, 2014

    Tried these last night and loved them. Made two bigger pies for me and my husband and smaller ones for my little man. Instead of shortcrust pastry on the bottom, we put the filling straight into the ramekin and then topped it with some puff pastry, yum!

  8. posted by Marianne on March 20, 2015

    Just made these and they’re absolute delicious! Can’t wait for my LO to try these tonight for dindins!! Thank you for all your super easy and delicious recipes!

  9. posted by Clare on March 25, 2015

    Hi just wondering at what point u freeze these, after step 5 or before? and what’s the best way to reheat?

    • posted by Allie on May 20, 2015

      I bake them until the pastry is just golden. Then I will freeze. Defrost over night in the fridge then pop in the oven until the insides are piping hot. You can cover with foil if the pastry is cooking too fast. Ax

  10. posted by Christy Kidner on July 19, 2015

    Can’t wait to try these. Are the suitable for a 10 month old? Can I use chicken breast instead of thigh? Fussy little 3 year old!

    • posted by Allie on July 19, 2015

      Hi Christy, thanks for your message. Unfortunately I can’t answer whether it would be suitable for your baby as babies are so very different. I can tell you that for my own baby, when I make my 4 year old a pie I often use the filling as a mash for my baby, sometimes I might stir through some rice or quinoa too. I hope that helps? Ax

  11. posted by Elizabeth Sutherland on October 15, 2015

    I have made this but instead of a pie I just used the filling on top of rice! It was delicious just as a sauce 🙂 thank you.

  12. posted by barbara on November 21, 2015

    I was wondering I would prefer not to use stock, any other suggestions or can I use water?

    • posted by Allie on December 21, 2015

      Water is fine 🙂


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