Chicken and Mushroom Pot Pie

Friday 3 June 2016

Chicken and Mushroom Pot Pie

I used some of that chicken I poached the other day and made a pot pie for our supper the other night.  It gave me the chance to use my new pie dish and my new Cockeral/Rooster Pie Funnel.   

It's just so adorable, and well, Chicken Pot Pie . . .  what's not to like?  I love pies of any kind, but chicken pies are my favorite.

Chicken and Mushroom Pot Pie

I was watching the Pioneer Woman cook a Chicken Pot Pie the day I made this, and she inspired me to want to make one for us, but I have my own way of doing things.  

I had a mother who made great pies, and she taught me to do the same.

Chicken and Mushroom Pot Pie

Just look at that rooster sitting there all proud . . .  so cute, but I am eyeballing that little speck of gravy which bubbled up on the side.  Tasty.  Tasty.

 Chicken and Mushroom Pot Pie

There it is again, down in the corner . . . I love it when the juices bubble up over the crust in a pie.  Don't you?  Those are the most delicious bits.

Chicken and Mushroom Pot Pie

The filling is really simple, just chicken, carrots, parsnips, celery, onions and mushrooms.  I normally also add peas also, but didn't have any that day.

 Chicken and Mushroom Pot Pie

The gravy is flavoured with summer savory and thyme . . .  and yes there is a smidgen of cream in there.  

Normally I would use leftover gravy, but this day I didn't have leftover gravy, so I had to make a sauce from scratch.

Chicken and Mushroom Pot Pie

All we needed was a salad on the side and the leftovers were mighty tasty too.  You just can't beat a nice pie for supper.

 Chicken and Mushroom Pot Pie

*Chicken and Mushroom Pot Pie*
Serves 6

Oh my my . . .  its chicken pot pie.  Scrumptiously delish! 

For the filling:
2 TBS butter
1 medium onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 parsnip, peeled and finely chopped
1 stalk celery, finely chopped
1 large handful of mushrooms, finely sliced
2 TBS flour
salt and black pepper to taste
1/2 tsp summer savory
1/4 tsp dried thyme
350ml of chicken stock (1 1/2 cups)
60ml of double cream
3 chicken breast fillets, poached and broken into chunks 

For the pastry:
4 ounces plain flour (1 1/4 cup)
pinch of salt
1 ounce of butter (scant 2 TBS)
1 ounce of vegetable shortening (Scant 2 TBS)
2 TBS cold water 
1 egg beaten together with 2 TBS water.

Chicken and Mushroom Pot Pie

Make the pastry first.  Sift the flour and salt into a bowl.  Rub together the butter and vegetable shortening and then add to the flour mixture.  Rub this into the flour with the tips of your fingers, lifting it as you go to aerate the flour somewhat.  Rub in lightly until the mixture looks crumbly.  Don't over mix.  

Add the cold water all at once, and stir in with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean.  Turn the dough onto a lightly floured surface and knead a couple times, lightly, to make a smooth fairly stiff dough.  Let rest, covered,  for at least 10 minutes before using.

Melt the butter for the filling in a large skillet.  Add all of the vegetables.  Cook and stir, until the onion turns translucent and the vegetables start to soften.  Sprinkle the flour over top of the vegetables.  Stir in the chicken stock and the cream.  Cook and stir until the mixture thickens.  Add the seasoning and herbs.  Stir in the  chicken.  Pour this mixture into a pie dish large enough to hold it.

Chicken and Mushroom Pot Pie

Roll out the pastry large enough to cover the pie dish amply.  Brush the edge of the pie dish with some beaten egg.  Place the pastry on top. 

Trim, flute and press the edges.  Cut several slits in top to vent.  Brush the top with beaten egg. Place onto a baking sheet.

Chicken and Mushroom Pot Pie

Preheat the oven to 190*/375*F/ gas mark 5.  Bake the pot pie for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.   Serve hot.


Wades Milton Brook Pie Funnel is created in Stoke On Trent by Wade's Potteries.  It is microwave salfe, dishwasher safe, freezer safe and oven safe.  Simply place the pie funnel in the centre of the pie dish before filling.  Pour in the filling around the pie funnel, drape the top crust over top and push down until the character  and steam hole are revealed.  They come in a variety of styles, including cherries and a duck.

You can buy them at The Kitchen Cook Shop for £9.95.  I love it!  It somehow makes a tasty dish even tastier, and it works a charm!

Many thanks to Eddingtons for sending it to me.  

Note- although I was sent this product free of charge any and all opinions are my own.  I was not required to write a positive review.


  1. Looks so good and Steve would LOVE it!!!

    1. You have to make it Val! Steve WILL love it, I guarantee! Todd wolfed it down! xoxo

  2. Replies
    1. Isn't he grande! When they asked if I would like one, I jumped at the chance Suzan! Gorgeous! And the pie ain't half bad either! xo

  3. OMGoodnes..I have 3 little pie birds..none are funnels I don't think..this one is my fave Marie..CUTE CUTE CUTE.I love when people snend you deserve having fun and or useful or both things for your busy kitchen.
    Your pastry is PERFECTION..what a lucky bird.

    1. I am a very lucky birdie Monique! I really am. I want to get one of the cherry ones now. Wouldn't that be lovely sticking out of a pie? xoxo

  4. What a gorgeous pie, Marie. My Aussie husband would love this. I'll have to wait til the weather cools a bit here in Southern California to make this for him! xo

    1. Thanks Colette! I promise it will be worth the wait! Xo


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