Easy Chicken and Mushroom Pie – LEAH ITSINES

Chicken and Mushroom Pie

This Easy Chicken and Mushroom Pie is my new favourite! So quick, simple and healthy but super delicious.

Plus, it's a super cheap dinner idea and great way to use up leftover roast chicken.

This is a great recipe for the kids and the whole family you enjoy.

You'll be loving every single bite!

Serves: 2
Prep Time: 8 minutes
Cooking Time: 25 minutes 

2 cups rotisserie chicken, shredded 
5- 6 button mushrooms, halved if large
½ tsp thyme leaves
2 Tbsp chives, chopped
1/3 cup mascarpone cheese
1/3 cup chicken stock
Sea salt and pepper to taste
1 sheet puff pastry sheet, thawed
1 tsp corn flour
1 egg, whisked
1 tsp sesame seeds


  1. Preheat the oven to 180C.
  2. Combine the chicken, mushrooms, thyme, chives, salt and pepper in a mixing bowl. Stir the mascarpone, stock and cornflour together, pour over the chicken mix.
  3. Cut pastry 1cm larger than your pie dish.
  4. Fill the pie dish with chicken mixture. Brush the rim with egg and top with pastry. Press the edges down to seal.
  5. Brush the pastry with more egg, sprinkle with sea salt and sesame seeds. Place in the oven for 25 minutes until the pastry is puffed and golden. 

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