Chicken Pie Parcels

Last nights supper was put together with left over roast chicken and a half punnet of mushrooms that were taking up space in the fridge.   I keep puff pastry in the freezer for such occasions when I use leftovers for a quick, easy and yummy meal.  Sadly though, I have been unable to get the make of pastry that I like (nothing out of the ordinary for Mauritius) and bought another brand – bad idea.  Firstly, working with pastry in the heavy heat and humidity is not much fun – the best I could do was shape parcels and secondly this pasty was not so much puff as it was short.  Nonetheless, we enjoyed our little parcels with a salad.


Chicken Pie Parcels



1 medium onion sliced
125g button mushrooms sliced
200g cooked chicken chopped
125ml chicken stock or 10ml chicken stock powder and 125ml water
White pepper to taste
5ml maizena (cornstarch)
Puff pastry
10ml milk


  1. Fry the onion and mushrooms in a little butter until the onion has softened and the mushrooms are tender.
  2. Add the chicken and stock and pepper to the pan and heat through.
  3. Thicken with the maizena mixed in a little water.
  4. Set aside and allow to cool.
  5. Preheat the oven to 180°C.
  6. Roll out the pastry and divide into 2 or 4 pieces and place the chicken onto the pastry.
  7. Form into pie shapes and brush with the milk.
  8. Bake for 30 minutes.