Chicken and Mushroom Pot Pie

Chicken and Mushroom Pot Pie


Buttercream icon

Cream Sauce

Butter (melted)

4 tbsp


2 tbsp

Chicken Stock

½ cup

Whipping cream or milk

½ cup

Salt & pepper


Chicken icon

Chicken Filling

Mushroom, sliced

4 buttons

Chopped & sauté

1 onion

Carrots, cubed

2 tbsp

Corn kernels or green peas

2 tbsp

Chicken breasts, poached & cubed

1 pc

Dried thyme

1/8 tsp

Hardboiled egg (cut into 12 pcs)


Salt & pepper

beaten egg for glazing

Mix herbs (for garnishing)


2 tbsp


  1. Preheat oven to 180’C.
  2. Heat oil and then saute onion, then add in carrots, corn kernels, mushroom and chicken. Cook for about 2 minutes then add in seasoning (salt, pepper and thyme).
  3. Mix all the chicken filling in a bowl (except egg).
  4. Then in another bowl, mix butter and flour, next add in chicken stock and cream. Beat till smooth. Season with salt & pepper.
  5. Mix all the cream sauce into the chicken filling and stir well. Spoon the filling into a pie case, place a pc of hardboiled egg and then top it with a cut out puff pastry. Use a fork to create a mark to seal the sides.
  6. Glaze with beaten egg and garnish with mix herbs.
  7. Bake for 20-30 minutes until pastry becomes flaky and brown.

Recommended Product:

FOTILE Kitchen Appliances Malaysia | Oven | KSS7002A

Fotile Oven