Chicken & Mushroom Pot Pies


by: Hankerie

Loving this light and crispy, with a distinctly buttery flaky pastry as the main character of my whole chicken and mushroom pot pies.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

Mushroom chicken

500g chicken

4 shitaki mushrooms

1 cans of button mushroom (I used preserved)

1 potato

1 carrot

1 onion

stalk few of spring onion

Oyster sauce

pinch of salt

soya sauce

dark soya sauce

Puff Pastry


225g plain flour

pinch of salt

225g chilling butter cubes

150ml chilled water

Nutrition Facts
Chicken & Mushroom Pot Pies

Servings Per Recipe: 6

Amount per Serving

Calories: 418

  • Total Fat: 21.2 g
  •     Saturated Fat: 10.6 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 67.1 mg
  • Sodium: 1042.8 mg
  • Total Carbs: 42.8 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 2.1 g
  • Protein: 13.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Sift the flour and salt into a mixing bowl.

2.  Rub the butter cubes into the flour until the mixture resembles fine breadcrumbs.

3.  Put the mixture on top of a plastic sheet and cover with another plastic sheet. Roll into sheet to around 25 cm squarish.

4.  Fold the lower third of the pastry over the centre third, and the top third of the pastry down over that.

5.  Wrap it with cling film and store in fridge at least 30 minutes.

6.  Take out from fridge. Roll it into flat sheet again and repeat the step 4 above.

7.  Repeat step 5 and 6 again.

8.  Cut the pastry sheet into the mold shape by using same size cookie cutter..

9.  Scope the mushroom chicken into dish and cover with pastry.

10.  Send into oven and back for 20 minutes ontil the pastry turn brown and flaky look.

11.  Cool and decorate them with own grow basil leaves as topping.

Cooks' note:
See the full recipe and blog post here

related recipes


Jennifer Bu


something new for me! i should try!