The tastiest pies are made with mushrooms. You don’t think so? Let us convince you!

This recipe is made for 4 servings – for the tastiest mushroom chicken pie!


  • 350 g chicken thigh
  • 400 g mushrooms*
  • 100 g frozen peas
  • 30 g flour
  • 25 g butter
  • 100 ml cream
  • 1 egg
  • 1 small onion
  • 4 slices puff pastry
  • 1 l mushroom stock 
  • 1 sprig of Thyme 
  • 1 sprig of Rosemary
  • Salt
  • Pepper 


  1. Heat up 500 ml of the mushroom stock to 80°C and poach the chicken in it for 15 minutes. 
  2. Preheat the oven on 200°C.
  3. Clean the mushrooms and cut them into quarters. Fry the mushrooms shortly. 
  4. Cut the chicken in fine strips.
  5. Cut the onion. Heat up the butter in a frying pan and add the onion. Glaze it shortly. Add the flour and cook for 5 minutes. Make sure it doesn’t change colour add the cream slowly and stir it carefully, until you have nice ragout. 
  6. Add the rest of the mushroom bouillon and let it steep? for two minutes. Then stir and add the mushrooms and chicken as well. 
  7. Add the peas.
  8. Cut the rosemary and thyme fine and add them to the ragout. Also, add salt and pepper to your taste liking. 
  9. Roll out the puff pastry until it is just one slice. Fill the ragout into a casserole and put the puff pastry on it. Coat the puff pastry with the egg. 
  10. Put the pie into the oven and bake it for 10 minutes. 


If you would like to have a more intensive taste, just add 0.5% of our mushroom concentrate to the recipe. 

If you would like to have this dish vegetarian, just replace the chicken with 350g mushrooms.  

*You could also use our Ecopouch® mushrooms in this recipe. 

Adding mushroom concentrate to the recipe will make the taste more intensive. Try it!