Thekla Salmon’s open chicken and mushroom pie

This life-saver recipe calls for store-bought puff pastry and a ready roasted chicken. Just make the mushroom sauce and voila! Thekla Salmon of Domestic Goddesses, explains, “The combination is just right: the pastry is light and crispy; the filling is thick and juicy, and the whole dish looks pretty too. Serve it with a big salad and creamy mash for a seriously satisfying meal.”

Serves: 6 people

Cooking time: 45 minutes


1 ready-roasted chicken
1 roll, defrosted puff pastry
250 g mushrooms, washed and sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon (optional) cumin
1/2 teaspoon (optional) coriander
1 tablespoon soy sauce
4 tablespoons flour
2 tablespoons butter
1.5 cups milk


Pre heat the oven to 220°C. Grease a baking tray and roll the pastry on to the tray. Bake the pastry for about 15 – 20 minutes until golden and crispy.

For the filling: Break up the chicken and separate out all the pieces of meat you would like to see in your pie. If you like chicken skin, choose some good bits and cut that up smallish and add it to the chicken you are separating for your pie.

Heat oil in a pan on high heat. Add the mushrooms and spices and fry until the mushrooms have reduced in size by at least half (approximately 5 to 10 minutes). If the mushrooms stick or dry out, add a dash of water to the pan. Add the soy sauce and fry for a further minute. Remove from the heat and add the butter and flour. Stir until the butter has melted and mushrooms are coated with flour. Return to the heat and fry this for an extra minute or so. Remove from the heat again and add the milk. Stir until the milk and flour have combined before returning the pan to the heat. Stir gently until the sauce has thickened. It should be quite thick. If it is too thick, add a little extra milk.

Add the chicken, stir lightly to combine and spread it over the baked pastry. Garnish liberally with fresh herbs – basil, thyme or parsley will work well – and serve immediately.

Recipe courtesy of Thekla Salmon from Domestic Goddesses

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