A Comforting Classic with a Nutty Twist
Spelt Chicken and Mushroom Pie is hearty, rich, and easy to prepare. The wholegrain spelt crust adds a rustic, nutty depth, while the filling stays creamy and flavourful. It’s everything you want in a homemade savoury pie.
Quick Prep, Proper Results
The filling comes together in one pan, and the dough is simple to handle. No special tools or techniques—just everyday ingredients and 45 minutes in the oven. It’s ideal for a cosy dinner or lunch with leftovers the next day.
Creamy Spelt Chicken & Mushroom Pie
Description
This pie combines tender chicken, earthy mushrooms, and a creamy sauce in a golden wholegrain spelt pastry crust. A satisfying meal with a wholesome edge.
Ingredients
For the spelt crust:
For the filling:
Instructions
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Make the crust: In a large bowl, mix flour and salt. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and water to form a dough. Wrap and chill while you make the filling.
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Cook the filling: Heat oil in a frying pan. Cook onion and garlic for 2–3 minutes. Add chicken and cook until golden. Add mushrooms and thyme. Cook for another 5 minutes.
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Make it creamy: Stir in flour, then pour in stock. Simmer for 2–3 minutes until thickened. Add cream, season with salt and pepper, and remove from heat. Let cool slightly.
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Assemble the pie: Preheat oven to 200°C (fan 180°C). Roll out half the dough and line a greased pie dish. Add the filling. Roll out the other half for the lid. Crimp edges to seal.
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Finish and bake: Cut slits on top to let steam escape. Brush with beaten egg if using. Bake for 40–45 minutes until golden brown.
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Cool and serve: Rest for 5–10 minutes before slicing.
Nutrition Facts
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 14g70%
- Cholesterol 115mg39%
- Sodium 330mg14%
- Potassium 430mg13%
- Total Carbohydrate 28g10%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep leftovers in the fridge for up to 2 days.
Reheat in a 180°C oven for 10–12 minutes.
The crust can be made in advance and frozen.
