Mini Chicken and Mushroom Pie Recipe

How to Make Mini Chicken and Mushroom Pies


  1. Preheat oven to 180°C (or 160°C  for fan-forced ovens)
  2. Place the olive oil in a medium sized frypan on medium heat. Add the bacon and fry until golden and crispy. Remove bacon from pan and drain on a paper towel.
  3. Add the chicken pieces to the pan with the bacon grease and sauté until golden. Remove chicken from pan and set aside.
  4. Add the mushrooms and leek and cook for about 5 minutes until soft.
  5. Add the bacon and chicken back into the pan with the mushrooms and leeks, mix thoroughly.
  6. Add 1 cup of chicken stock and stir to combine.  
  7. In a small bowl, add the cornflour to the ½ cup of cold chicken stock and mix with a fork until dissolved. Slowly pour the cornflour mix to the pan, stirring constantly until thickened.
  8. Stir through the parsley, season with salt and pepper and remove from heat.
  9. Using two sheets of puff pastry, cut the pastry so it lines and fits snuggly inside 4 small  greased individual pie dishes*. Prick the pastry with a fork.
  10. Make 4 pastry lids (cutting them large enough to overhang so you can fold them over the pie bases)**.
  11. Fill each pie dish with the chicken filling.  Separate the crumbled feta into 4 portions and sprinkle on top of chicken filling.
  12. Top each pie with a puff pastry lid. Using your fingers or a fork pinch, the lid and pie base together to seal the pies.
  13. Brush each pie top with the egg wash and bake for 30 minutes or until golden and flakey.

OPTIONAL: Sprinkle sesame or poppy seeds over the egg wash before baking.

*For the pie bases: Cut the pastry in half and gently lay it into the greased pie dishes. Push into the bottom and sides of pie dish. Use a rolling pin to roll over the top of the pie dish and cut the excess pastry off.

**For the pie top: Turn the pie dish upside down onto the puff pastry sheet and carefully cut around it, leaving 1cm around the pie dish.