Feel-good Chicken & Mushroom Pie

Here is a recipe that’s fresh and zingy (soy and chilli), lighter than your average pie (filo pastry), but no less satisfying (hearty beans). A quick salad on the side and that’s lunch sorted. 

  • Serves 6
  • Little Longer



  • 1 x 2-litre ovenproof pie dish

For the stock:

  • 1 small free-range chicken (1.25kg)
  • 1 celery stick, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 2 sprigs of fresh rosemary
  • 1 bay leaf
  • 6 peppercorns
  • 1 tsp mustard seeds

For the filling:

  • 30g butter, melted, plus a knob for frying
  • 250g chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 red bird’s-eye chilli, deseeded and finely chopped
  • 4 spring onions, finely chopped
  • 1 small bunch of fresh coriander, leaves roughly chopped
  • 300g tinned beans (a mixture of borlotti and cannellini is good), drained and rinsed
  • 2 tbsp cornflour
  • 2 tbsp light soy sauce
  • 3–4 sheets of filo pastry
  • Salt and freshly ground black pepper

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