Free Shipping Storewide to West Malaysia | No min spend!

Recipe Chicken & Mushroom Pot Pie

Recipe Chicken & Mushroom Pot Pie


Recipe : Chicken & Mushroom Pot Pie

  • Preparation time : 15 minutes 
  • Cooking time : 35 minutes 
  • Total servings : 4 pax 


Puff Pastry (cut to the shape of your baking dish) - 2 sheets 

Egg - 1 

Mixed Herbs seasoning - 1 teaspoon 

For the fillings: 

Chicken to cut cubes - 400gm 

Shallots (chopped) - 2 buds 

Garlic (chopped) - 4 cloves 

Mixed Herbs seasoning - ½ teaspoon 

Fresh thyme - 1 stalk

Potatoes to cut to small cubes - 1 

Butter - 4 tablespoon 

Wheat flour - 1 ½ tablespoon 

Leeks - ½ stick 

Button Mushroom - 10pcs

Cooking cream - 1 ½ cups 

Chicken stock - 1 cup

Salt & Pepper - To taste 


  1. First prepare the fillings. Mix and braise the chicken with the mixed herbs, salt and black pepper.
  2. Heat a saucepan and add the butter. Add the chicken and fry until half cooked.
  3. Then, add the shallots and garlic, saute until fragrant. Add a little more mixed herbs and thyme herbs.
  4. Add the potatoes and let it simmer until the potatoes are almost tender.
  5. Add the wheat flour and stir for a while.
  6. After that add the leeks and mushrooms. Pour in the stock and leave for a while.
  7. Pour the cream and season with salt, white pepper and black pepper.
  8. Pour the filling into a baking dish (ramekin) until 3 quarters full. Spread the eggs on the surface of the baking pan and cover with the puff pastry that has been cut.
  9. Spread the eggs on the surface of the puff pastry and sprinkle with a little mixed herbs or thyme herbs. Slightly prick the surface of the puff pastry with a sharp knife (to give the heat space out and make the puff pastry ‘crispy’ and not fluffy).
  10. Bake in the oven at 170 degrees Celsius for 20 minutes.
  11. Remove from the oven and ready to serve.

CTA Malaysia.png


Older post Newer post

Your cart is currently empty.
Continue shopping