• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Cream chicken and mushroom pie



    • 25ml butter
    • 20ml oil
    • ½ onion finely chopped
    • 1 tsp ground ginger and garlic
    • ½ tsp ground coriander
    • 1 small tomato skinned and grated
    • 250 g Frys Marinated Chicken chunks
    • 200 ml plain yoghurt
    • 5ml fresh thyme
    • 200g white button mushrooms sliced
    • 1 ½ tsp salt
    • Ground black pepper
    • 1 tbsp flour mixed with 100ml cold water
    • 1 roll of puff pastry

    Meat-free cream chicken and mushroom pie

    chicken pie thumbnail


    Heat oil and butter together in a pan, when butter melts completely add chopped onions and sauté until softened.

    Add in the ground ginger and garlic, ground coriander and grated tomatoes.

    Cook for 1 minute then add marinated chunks, mix in the fresh thyme.

    Pour in the yoghurt, stir and simmer for 1 minute.

    Add the sliced button mushrooms, cover and simmer until mushrooms are cooked.

    Season with salt and ground black pepper.

    Add the flour/water mixture and allow to thicken.

    Cool completely before transferring this filling into a 20cm round pie dish.

    Cover with rolled out puff pastry, trim edges and brush with full cream milk.

    Allow to bake in a preheated oven set at 190deg.

    Bake for 20 minutes or until golden brown.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • To use up leftover puff pastry, cut into small strips and brush with beaten egg. Sprinkle with cheese or cinnamon and sugar for a quick treat!

    • Extra yoghurt needn’t go to waste – try using it in place of some of the oil in cake recipes. This works especially well with chocolate or coffee cakes.

    • Leftover onions, especially cut, should be wrapped up securely or put in a sealed bag and stored in the vegetable crisper. They can also be frozen.

    Cream chicken and mushroom pie was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe