Nav Bar


21 October, 2014


Over the last week I've seen so many chicken pie variations springing up on Instagram, food blogs and Facebook.

It's no surprise as Autumn is the perfect time of year for a comforting chicken pie.

I was really inspired by these lovely looking mini pot pies made by Molly and wanted to make something similar with a classic chicken and mushroom filling.

So I decided to make some little pies based off a Waitrose recipe making some tweaks here and there. You can't go wrong with Waitrose!


porcini mushrooms

I had a bit of filling left over so I froze it for another time. If you're going to freeze any mixture do this before you add the creme fraiche.
chicken and mushroom
Inspired by all those autumn leaves falling I had to make some for the top of the pies :)


400g Chicken thigh fillets cubed
A handful of dried porcini mushrooms
3 Tablespoons of creme fraiche
1 Ready rolled shortcrust pastry sheet
1 Medium sized onion chopped
A couple of rosemary sprigs
100ml White wine
2 Tablespoons of plain flour
250ml Chicken stock
1 Egg or a little bit of milk for glazing
1 Heaped teaspoon of mixed herbs
250g Chestnut mushrooms chopped into quarters
A Glug of olive oil
Sea salt

First things first

Leave your pastry sheet out to soften. Season your cubed chicken thighs with salt, pepper and mixed herbs. Preheat the oven to 200°C/180F/Gas 6


1. Fry the seasoned chicken thighs, onions and rosemary sprigs over a high heat for a few minutes, ensuring there's enough oil to coat the bottom of the pan. 
2. When the onions have soften and the chicken is golden, mix in the flour followed by the wine allowing it all to bubble.
3. Add the chestnut and porcini mushrooms and pour the chicken stock over. Simmer until the chicken is completely cooked.
4. Remove the rosemary, stir in the creme fraiche and spoon the filling into ramekins.
5. Roll out the pastry and make four circles slightly larger than the ramekins. Create a raised edge by folding inside all the way round the circles.
6. Place the pastry circle on top raised side down. Using a table knife make small cuts round the pastry to make a decorative border.
7. Brush the egg or milk over the pastry. Place in the oven for 20 minutes until golden brown.

I do love a good chicken and mushroom pie. What's your favourite filling?



  1. Your food photography is stunning! I love that you've done these in mini dishes, this would be perfect for me as I tend to cook for one so I could do some like this and freeze the others.
    Jennifer x
    Ginevrella | Lifestyle Blog

    1. Hi Jenny,

      Thanks for the compliment and for checking my blog out! I really like the mini dishes too, it makes a nice change from a whole pie :)


  2. I could do with you to photograph my dishes, you obviously know what you're doing with the camera! Feel my photography always lets it down. Just had a few Halloween recipes published on an organics company's site and got a few getting published by a distillery soon. Shame the photos don't do them justice.
    Just a pointer, you should soak the dried porcini in warm water for 10mins. They grow in sandy soil so will have bits of grit on them that will sink to the bottom. You can use this as porcini stock in the mix too (leaving the grit behind). Also good to melt a little butter in the pan before you add the flour then cook out the roux which will just help thicken the mix when you add the stock. It's also advisable just to make a small hole in the pastry to allow steam to escape and prevent the pastry from ballooning. Good job though, I like how clear and concise your blog is and obviously the photography is great!

    1. Hi Fal,

      Thanks for checking out my blog and leaving a comment! I really appreciate your tips, you clearly have a great deal of technical knowledge and as this is just a bit of a hobby for me i'm always up for learning new things. I hope you're doing well :)