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Chicken, Mushroom & Bacon Pies

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Chicken, Bacon & Mushroom Pies Recipe

Chicken and mushroom in a creamy bacon and herb sauce for a hearty work lunch or a quick and easy mid-week meal served with mashed potato and steamed greens.


This recipe made 6 pies in our Kmart Pie Maker.



  • 3 sheets of puff pastry
  • 1 1/2 cups of shredded cooked chicken
  • 1 x 88g sachet of Continental Creamy Mushroom With Bacon & Herbs instant soup mix
  • 1 tablespoon of water
  • 4 tablespoons of thickened cream (about 75ml)
  • 250gms of mushrooms, sliced
  • 1/2 tablespoon of butter
  • 1 cup of frozen peas



  • In a heat-proof container, microwave the frozen peas on high for 2 minutes (I use a coffee cup).
  • In a frying pan sauté the sliced mushrooms in butter for 5 minutes.
  • Combine the instant soup mix with the water and cream and add to sauteed mushrooms.
  • Stir on low-medium heat for 5 minutes.
  • Add the chicken and peas and stir for another 2 minutes.
  • Put the 4 bottom circles in the cold pie maker and fill each one with chicken, mushroom and pea mixture.
  • Put the top pastry circles on, turn on the pie maker and close the lid.
  • Cook for 8-9 minutes or until pastry is golden brown.
  • Repeat for the remaining 2 pies.


Prep Time: 15 minutes


Cook Time: 8-9 minutes per batch

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