KBB#17 Savoury Bake - Chicken and Mushroom Pie

I missed KBB in March with their chiffon cake theme, I was little dissapointed of course since I like chiffon cake and were curious about what’s the rest of the member were going to make etc. But nevertheless I missed it because one reason that I couldn’t  avoid.

So this month I’m back with this pie, in the “love letter” it said we could use any kinds of pie recipe as long as it was savoury pie with lattice. I googled here and there for a pie recipe that we could also eat for dinner and not to mention easy to make. Other good thing was that we could use shop bought puff pastry. What a relief, since the house is a mess now with moving (yes we are going to move), boxes everywhere, I couldn’t  bear my mind to makehomemade puff pastry, tough I never made it before and really would like to try. But better this way than no pie at all right?

All in all this pie was easy to make, was very tasty. And believe me lattice was not as difficult as I thought it would be. So you should try making one too.

Chicken Mushroom Pie


– 3 boneless chicken breast

– 3 carrots, cubed

– 3 potatoes, cubed

– 3 Asian celery stalks, chopped

– 2 tsp fresh thyme or 1 tsp dried

– 50 ml butter

– 1 onions, chopped

– 3 garlic, minced

– 50 gr plain flour

– 300 ml milk

– Juice of 1 lemon

– 2 tbsp chopped parsley

– 200 gr champignon mushroom, cubed

– 500 gr puff pastry

– 1 egg beaten

– Salt

– Pepper

– Water

Direction Chicken Lattice Pie


– Combine water, chicken, carrots, potatoes, Asian celery, half the thyme in a pan, bring to boil,  season with salt and pepper.  Reduce heat, cook gently for 15 minutes.

– Set a colander over a large bowl, pour in the pan contents and remove thyme. Remove chicken, cubed it. Reserve 850ml of broth.

– Melt butter in a pan, cook the garlic and onion until soft, about 5 minutes. Add the boiled vegetables, chicken and mushroom. Stir in the flour then the reserved stock a little at a time to make a smooth thick sauce.

– Add the milk and simmer for 2 minutes. Off the heat, stirin the remaining thyme, lemon juice and parsley. Season with salt and pepper.

– Grease 2 oven proof dish/pie dish with butter. Roll out the puff pastry and line the dish. Pour the chicken sauce. Weave the lattice cover.  Press the side of the pie with fork and brush the surface with beaten egg. Bake in preheated oven 200C for 25-30 minutes until golden.

Chicken Pie Lattice Collage

– I looked up here for how to make easy lattice cover.

Recipe adapted from BBCGoodFood

2 comments to KBB#17 Savoury Bake – Chicken and Mushroom Pie

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