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Chicken pies


  • Preheat oven to 170°-180°C fan forced (190°-200°C normal).
  • To make the sauce, heat the oil in a large heavy-bottomed pot and gently saute the mushrooms, bacon and onion until softish. Turn the heat right down, add the flour and gently cook until well combined, continually stirring. Then add the stock, mustard and parsley. Mix well, turn the heat up and cook for about 15 mins until quite thick. Allow to cool a little and taste for seasoning. 
  • Remove the skin and bones from the chicken and tear into shreds. Then mix into the sauce.
  • Cut the pastry sheets, individually, into large rounds.
  • Place one pastry round onto a lightly oiled baking sheet and spoon a decent amount of the filling into the centre.
  • Beat the egg and milk. Then paint around the pastry edges. 
  • Place the other sheet on top, gently press down the edges with your hands and press around the edges with a fork. Paint the top with more egg wash and cook in the oven for 15-20 mins until golden brown and risen.
  • Serve with a simple green salad on the side.


  • 1½ tbsp olive oil
  • 8-10 button mushrooms, sliced
  • 2 rindless bacon rashers, sliced
  • ½ red onion, chopped
  • 2 tbsp plain flour
  • 1½ cups chicken stock
  • 1 heaped tspn Dijon mustard
  • 2 tbsp chopped fresh parsley
  • 1 bought BBQ chicken
  • 2 puff pastry sheets
  • olive oil spray
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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