Chicken & Mushroom Pot Pie

by Oliver Hagen July 26, 2020 3 min read

Chicken & Mushroom Pot Pie

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Serves 6 | 2 Hours

Jack Shaw from @Cookedwithjack is the closest we can get to a real life angel here in Melbourne. Ever since Covid hit, he has been preparing delicious and hearty soups and delivering them to families and individuals in need. When we asked him for a little bio about himself, he said: ‘Currently cooking free soup! Sometimes cooking popups. Always drinking wine’... we love jack & we love what he is all about.

Check out our stories on instagram this afternoon to see how he does it. @cookedwithjack



From Hagen's:

Chicken thighs (500g)
Chicken livers (500g)
Dry cured bacon (200g)
Chicken stock (250ml)
Swiss brown mushrooms (150g)
Shiitake mushrooms (150g)
Lions mane mushroom (150g)
St Davids Dairy milk (200ml)
St Davids Dairy butter (250g)

From the pantry:

Frozen puff pastry (1 sheet)
White wine (250ml)
Neutral oil (100ml)
Plain flour (2 tbsp)
Thyme (6 sprigs)



  1. Preheat oven to 220 degrees and prepare your pie dish. 
  2. Trim livers into lobes and cut thighs into pieces to a similar size.
  3. Heat olive oil in a medium size skillet or pie dish over a medium to high heat. Brown off the chicken thighs in batches, a minute on either side will do. Repeat this process with the livers, these will only need 30 seconds each side. Pop the browned thighs and liver aside in a separate bowl.
  4. Now we will add some colour to the mushrooms. Start with the shiitakes, these will only need about a minute and a half. Next up, the Swiss browns. We suggest keeping these whole and add a little extra oil if you need to. With the lions mane, these behave better in a dryer pan so wipe down any excess oil as required. Set all your mushrooms aside.
  5. Slice your bacon and reduce your pan to a low heat. Let this render gently to let as much of this fat off as we can. 
  6. Place your onions into the pan and brown slightly. Then add 6 gloves of garlic in. Let this go gently until fragrant… will take about 3 minutes. Add 2 tablespoons of butter into the pan as well as 2 heaped tablespoons of flour, stir well. 
  7. Add your chicken bits & mushrooms back to the pan and add a VERY health glass of white wine. Let this simmer for a couple of minutes on a medium heat, stirring to make sure nothing sticks. You’ll notice now we’re starting to get something that looks like a delicious pie filling.
  8. Just to amp up the creaminess - add about ⅔ cup of good whole cream milk. Ensure you are stirring always. Gently though of course as by this point your skillet/pan/dish should be nearly full. Add fresh thyme and a lot of black pepper!
  9. Add a cup of chicken stock. And let this simmer gently on medium/low for about 15 minutes. Stirring occasionally. Taste at this point for seasoning and if it needs a little extra salt - don’t hold back.
  10. When the filling is beautiful and thick - remove from the heat and set aside to cool. If you realise at this point that you do not have a full vessel, you can transfer your filling to something more appropriate. It's important that the filling reaches the top of whatever it is you are going to cook it in so that the pie is beautiful and full.
  11. Once cool (aprox 15 mins), roll out a sheet of frozen puff pastry and cover pan. Trim edges, fold under itself, and crimp along the rim of your pan. Give the pastry a quick and light egg wash using one beaten egg and give your pie some beathing holes. Pop it into the oven at 220 degrees until for 25-35 minutes or its crispy and delicious looking.
  12. While the pie is cooking, it's a great time to make mash. Peel and boil potatoes until fork tender. Mash with some butter and salt.