Chicken and mushroom pie is a South African favourite. Our recipe adds a gentle mix of Indian spices to the dish without compromising the fresh and simple taste of the traditional chicken and mushroom filling.


  • 500g chicken breasts, cut into cubes
  • 100g margarine
  • 1 tablespoon oil
  • 1 teaspoon freshly ground black pepper
  • Salt to taste
  • 1 sprig thyme
  • 1 teaspoon mixed ginger and garlic paste
  • ¼ teaspoon chilli powder
  • ¼ teaspoon mixed cumin and coriander powder
  • A pinch of turmeric powder
  • 1 level tablespoon cake flour
  • Milk to form the sauce
  • 4-5 button mushrooms, sliced
  • ¼ onion, grated
  • 1 teaspoon green pepper, grated
  • Ready made puff pastry, defrosted


  1. Combine chicken, black pepper, salt, ginger and garlic paste, turmeric, chilli powder, cumin and coriander powder in a bowl and mix well.
  2. Heat oil and butter in a pan, stir in the onion, grated green pepper and thyme. Allow the mixture to simmer for a few minutes.
  3. Add in the marinated chicken and cook covered for approximately 10minutes until the chicken turns white in colour.
  4. Remove the lid and allow the chicken to fry. When the chicken is almost fried, stir in the thickly sliced mushrooms and allow to fry.
  5. In a separate bowl, combine the flour, black pepper, salt and milk together to form a liquid mixture. Add this mixture to the fried chicken and mushroom.
  6. Stir well to prevent the liquid mixture from sticking to the base of the pan. Additional milk may be required if the sauce becomes too thick.
  7. Reduce the heat and allow the chicken and sauce mixture to simmer.
  8. Remove the chicken from the heat and allow to cool.
  9. Roll and cut out the pastry into 6 circles on a floured board.
  10. Place 3 of the pastry circles in a foil casing and blind bake for 5 minutes.
  11. Spoon the chicken and sauce mixture into each pastry casing and cover with a pastry circle.
  12. Firmly press the edge of each pie with a fork and glaze the top of each pie with a beaten egg.
  13. Bake the pie on 180 degrees for 30 to 45 minutes until golden brown.