Chicken and Mushroom pie with a Sage and Onion Topping

Number of Portions
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- 1.4 kg chicken, diced (50-50, breast and thigh meat)
- 125 ml oil
- 75 grams seasoned flour
- 300 grams onions, diced
- 100 grams mushrooms, diced
- 350 ml chicken stock
- 500 grams short crust pastry
- 250 grams Schwartz Sage & Onion Stuffing
- 1 tbsp Premium Tarragon


Heat oil in pan and sweat off onions.

Pass the chicken through the seasoned flour and brown in the pan. Add the chicken stock and stir until it comes to the boil.

Turn heat down, add the mushrooms and simmer for 45 mins or until chicken is tender. Meanwhile, roll out the pastry and line dish or individual pie moulds with it.

Once chicken mix is cooked, add Schwartz Premium Tarragon, season and allow to cool. When the chicken mix is cool, place into the pastry base and then cover with a thin layer of prepared Schwartz Sage and Onion Stuffing.

Bake in oven for 20 – 25 mins.

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