Small Chicken and Mushroom PiesDo you want something light and nutritious for your kid’s lunch box? Do you want something tasty when you feel peckish? These chicken and mushroom pies are the answer. They are light, easy to make and keep well in the freezer. If you don’t want to make the dough yourself, you can use phyllo dough or puff pastry.





Ingredients for the dough
300 gr. self-raising flour
300 gr. all purpose flour
½ a yogurt bowl
1 cup sunflower oil
½ cup white wine
1 teaspoon salt
1 teaspoon sugar
½ cup margarine
2 tablespoonfuls vinegar
1 sachet yeast


Ingredients for the filling
2 cups chicken cooked
2 – 3 tablespoons olive oil or margarine
1 cup mushrooms cut in small pieces
1 cup peas frozen
1 cup carrots cut up in small pieces
¼ cup parsley finely chopped
½ cup green onions, chopped up
½ cup wine
½ cup chicken stock
1 teaspoon corn flour
Salt, pepper
1 egg for the egg wash
Sesame seeds



Place all the ingredients in the bowl of your food processor, except the salt. Use the hook attachment and mix the ingredients. Then add the salt and continue mixing for about 5 minutes. You will have a nice, soft dough. Take it out of the bowl, place it in a plastic bag and leave it in the fridge while you prepare the filling.

You don’t have to use the dough all at once. Cut off the amount you need, flatten the rest in a plastic bag and place in the freezer. When you wish to make pies, just defrost it and use it as needed.

For the filling you can use boiled chicken pieces you already have in the freezer, or you can boil a breast and/or a leg, or whatever piece you like best. When it is cooked, remove the chicken from the water. Don’t throw the stock away, because you will need it to simmer the chicken with the vegetables.

Cut the chicken, the mushrooms, the green onions, the carrots and the parsley up in small pieces. Put the oil in a pan and sauté the chicken and the vegetables, expect the parsley, for a few minutes. If you wish to use the wine, you can add it now. Simmer until the wine evaporates. Then add one cup of the stock and simmer for a few minutes. Add salt and pepper and the parsley. Dilute the corn flour in a little water and add it to the chicken mixture. Stir and when the sauce starts to thicken take the pan off the fire and let it cool.

Lightly oil a pan. Take the dough out of the fridge. Cut pieces of the dough and roll it out quite thin. Use a saucer and cut out circles of the rolled dough. Place a tablespoon of filling in the centre of  each circle, fold the dough over the filling and stick the two edges together. You can press the edges with the tines of a fork, or you can roll the two edges together.

Place each one on the prepared pan, until your pan is full. Beat an egg with a tablespoon of water and brush the tops of the pies. Sprinkle sesame seeds on top. Bake the pies in the oven at 180o for about 30 minutes, or until they are golden brown.

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