Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Gail's Chicken & Mushroom Pie

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

On the menu tonight.  Yummy Chicken & Mushroom pie,  my family love this and I must say, so do I. Hope you enjoy my version 
Makes 1 medium-sized pie
8 x Chicken thighs skin on, seasoned with 3 sprigs thyme, salt, black pepper, garlic and herb seasoning and baked in the oven on 180° for 40 minutes until done.
You can use left over roast chicken as well if you have. Pull chicken apart shredding with 2 forks and set aside in a bowl.
In a large frying pan add 2 tbsp butter and add 4 chopped spring onions including the green parts.
Saute until almost tender, add 2 tsp minced garlic then add 250 g tray button mushrooms sliced.
Squeeze of lemon juice pinch of sweet basil, pinch of salt and 1/4 tsp white pepper. Continue cooking until mushrooms are tender and all liquid has evaporated.
Pour in 1/4 cup fresh cream.
Stir through to heat and add mushrooms to your shredded chicken bowl.
Veloute Sauce ( Gravy )
In a saucepan on medium heat add 3 tbsp butter.
Let it melt then add 1/3 cup flour. This is the roux.
Stir together, it will be lumpy, but once the stock liquid is added it will smooth out, let that cook for 2 minutes.
Important the flour needs to be cooked out, otherwise you will have a floury sauce. Add 2 cups chicken broth ( stock ).
Season with black pepper, no salt needed as the stock is salty.
Stir until thickened and the sauce coats the back of a spoon. Pull off the heat.
Use 2/3 of the Veloute sauce and stir into chicken and mushroom mixture. Let cool down.
1 x 400g roll store-bought puff pastry thawed.
Divide pastry in half and roll out 1st half to fit a medium-sized oven dish greased with cooking spray.
Fill the pie shell with chicken & mushroom and Veloute sauce then roll the 2nd half of pastry to cover the pie filling.
Crimp edges together with a fork. Egg wash pastry with 1 beaten egg
Bake pie according to pastry instructions until golden brown. I used Woolworths (a SA shop) butter pastry baked at 180° for 23 minutes.
Heat through the remainder of the Veloute sauce again by adding a little boiling water to thin to a gravy consistency.
Serve as gravy with your baked pie. Enjoy
Prepared, tried and tested by:  Gail Haselsteiner

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

2 thoughts on “Gail's Chicken & Mushroom Pie”

Leave a Comment