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April 19, 2021

Chicken and mushroom Pot Pies

Posted on August 7, 2015 by in Chicken

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Chicken and Mushroom

Chicken and Mushroom is such a classic combination, especially in a pie.

I think the chicken and mushroom combination works, because both chicken and mushroom are not overpowering flavors. Both favors just resonate home cooking to me. Whether it is in a Creamy Chicken and Mushroom One Pan wonder, Chicken Cheesecake or Meraai se pie, it just works everytime. Pot pie, what can I say. These little beauties have saved my dinner so many times already. Top savory mince, fish or creamy chicken and mushroom with this “slap degie” (runny batter), bake it and your dinner has definitely gone up a notch or two.

Chicken and Mushroom

If I can take the “effort” out of cooking for someone, I have succeeded as a cook. We often try and over complicate meals and there is no need to. Keep it simple, keep it flavorsome, keep it real but most importantly, fill your kitchen with love and you have a winning combination.

I love working with Fairview Full fat yogurt. In these chicken and mushroom pot pies, it lends a creaminess without making the filing too stodgy and heavy. It saves you time too.

Chicken and Mushroom

Chicken and Mushroom Pot pies

serves 4 – 6


800 g chicken breast fillets – cut in cubes

30 ml Olyfberg olive Oil

salt and pepper

1 onion – chopped

10 ml flour

400 g chopped mushrooms

100 ml white wine

100 – 125 ml chicken stock

150 ml tub Fairview Full Fat Yogurt

For the batter

250 ml self raising flour


vegetable oil – about 100 ml


5 ml baking powder

Chicken and Mushroom


Heat the oil in a pan. Season the chicken. Now brown onion and the chicken in the oil. Add the mushrooms, wine and chicken stock and cook until the chicken is tender. Mix the flour with the yogurt and stir into the chicken. Taste and adjust seasoning. Spoon the mixture into 4 – 6 small ramekins, depending on your size ramekins.

To make the batter

Pre-heat oven to 180 C. Break the egg into a cup, fill the cup halfway with oil and then to the top with milk. Add the flour, baking powder, salt and pepper and mix thoroughly. Pour the batter over the chicken and bake in a pre-heated oven until golden brown. Serve piping hot with a side salad.

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