Chicken and Shiitake Mushroom Pot Pies

What seems like an honest simple chicken and mushroom pot pie has hidden Chinese delights. Shiitake mushrooms are the twist, along with Chinese five-spice powder. What seems familiar has just a hint of the exotic and it tastes good! I find this real comfort food and if I were ever to relocate to the depths of China, I could take this recipe with me and recreate it and perhaps open up a chain of pubs....

Preparation time: 10 minutes
Cooking time: 30 minutes


  • pat of butter
  • ½ onion, diced
  • 2 oz frozen peas
  • 6 fresh shiitake mushrooms, sliced around the stem, stems discarded
  • 10½ oz poached chicken breast, shredded
  • cups chicken stock
  • cup heavy cream
  • ½ teaspoon dried tarragon leaves
  • generous pinch of Chinese five-spice powder
  • 2 pinches of salt and a pinch of freshly cracked black pepper
  • 2 sheets puff pastry
  • 1 beaten egg

  • 4 x 4 in circular pie dishes


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Heat a wok or pan over high heat. Add the butter and stir fry the onion until slightly translucent, then add the peas and mushrooms and stir fry for less than 1 minute. Add the shredded chicken and the stock and stir well. Pour in the heavy cream, add the tarragon and season with five-spice powder, salt and cracked black pepper. Set aside.
  3. Roll out the pastry to about 3 mm thick. Use a pie dish as a template to cut out enough pastry to line the bases of the dishes as well as make 4 tops. Line the dishes with the pastry then distribute the pie filling, top with a circle of pastry and glaze with beaten egg.
  4. Bake for 25 minutes until the pastry is puffed and golden. Serve with Green Salad and Asian Dressing.