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Italian Chicken And Mushroom Pie

Italian Chicken And Mushroom Pie

A delicious and nutritious dinner or supper meal for the family which can be made in one large casserole dish. Allow an extra 10 minutes' cooking time.


  • 1 kg starchy potatoes, peeled
  • 750 grams boneless chicken thighs, (without skin)
  • 100 grams pancetta, prosciutto or streaky bacon, chopped
  • 1 leek, sliced and washed
  • 250 grams brown mushrooms, sliced
  • 1 tsp minced garlic
  • 250 gram carton crème fraiche
  • ½ cup dry white wine
  • 2-3 tsp Dijon mustard
  • 2 tblsp capers, well rinsed and chopped
  • 1/2 tblsp freshly chopped parsley
  • ½ cup freshly grated parmesan


  1. Cut the potatoes into even-sized pieces and cook in boiling salted water until tender, drain well.
  2. Cut the chicken into large dice and brown in a dash oil in a frying pan. Set aside. Pour off any excess fat, fry the pancetta, prosciutto or bacon with the leek, mushrooms, and garlic until tender and fragrant.
  3. Stir in the chicken, creme fraiche, white wine, mustard, chopped capers and parsley and mix well. Heat through and season with plenty of black pepper. Spoon into 4-5 oven-proof serving bowls.
  4. Mash the hot potatoes with a little milk and butter or olive oil until smooth. Spoon on top of the chicken and sprinkle with parmesan.
  5. Bake at 180°C for 25-30 minutes or until the chicken is cooked and the topping golden.

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