Chicken & Mushroom Pie – Bibado


2 Chicken Breasts

Handful Mushrooms

1 Onion

1 tsp Thyme

1 tbsp Butter (we used DF)

3 tbsp All Purpose Flour

1.5 Cups Milk

Drizzle of Single Cream (optional)

2.5 Cups All Purpose Flour

3/4 Cups Butter (we used DF)

8 tbsp Water


1) Chop up the Onion, Mushroom & Chicken into very small pieces.

2) Melt the butter in a pan. Add the onions & cook until softened.

3) Add the chicken & cook through. Followed by the mushrooms & thyme. Once the mushrooms are softened, sprinkle the flour into the pan & stir. Making a paste texture.

4) Gradually, a little at a time, stir in the milk. Until you have a thick/smooth pie filling. If adding the cream, stir in. Leave filling to cool.

5) In a bowl rub the flour & cold butter together, to make a breadcrumb mix. Add the cold water and stir to form a pastry. Place pastry into the fridge until filling has cooled.

6) Once cooled, cut the pastry in half & roll out one half. Line & grease a pie dish. Place the rolled pastry into the dish & shape to fit the bottom & sides. Blind bake on 180c for 15-20mins, until browning slightly.

7) Remove baking beads & leave to cool, then add the pie filling. Roll out the other half of the pastry & place over the top. Use a fork to seal around the edges, then pierce then centre of the pie. Bake on 180c for 25-30mins, until the pie is browning.

Pop your onion in the freezer for 30mins before chopping and say bye-bye to onion tears

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