Chicken and mushroom gravy pies

A deliciously warming chicken and mushroom filling is here topped with buttery pastry and served with crisp beans. This is one dish that makes staying at home on a cold night an even better option.

  • 15 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print


Chicken and mushroom gravy pies
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 750 gram chicken thigh fillets, trimmed, chunks
  • 200 gram button mushrooms, trimmed, halved if large
  • 200 gram swiss brown mushrooms, sliced
  • 1 1/2 cup chicken stock
  • 1/2 cup red wine
  • 2 tablespoon gravy powder
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon mixed dried herbs
  • 1 sheet frozen puff pastry, thawed, quartered
  • steamed green beans, to serve


Chicken and mushroom gravy pies
  • 1
    In a large saucepan, heat oil on medium. Sauté onion and garlic for 3-4 mins until onion is tender.
  • 2
    Add chicken to pan and cook for 2-3 mins until golden. Mix in mushrooms and cook, stirring, for 2-3 mins, until golden.
  • 3
    In a small jug, combine stock, wine and gravy powder, stirring, until smooth.
  • 4
    Stir into meat mixture with sauce and dried herbs. Bring to boil, stirring. Reduce heat to low. Simmer, covered, for 25-30 mins until beef is tender.
  • 5
    Preheat oven to 200°C. Spoon beef mixture between 4 x 1 1/2-cup ovenproof dishes.
  • 6
    Top each dish with a square of pastry, trimming to fit (see tip). Bake for 10-15 mins pastry is puffed and golden. Serve accompanied with steamed green beans.


While the pies are cooking, bake some kumara or plain oven chips as well.

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