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These little chicken pies will become a firm family favorite!

Creamy Chicken Bake


  • 45 ml butter
  • 1 large onion, finely chopped
  • 1 large carrot, coarsely grated
  • 225 g white mushrooms, finely sliced
  • 3 garlic cloves, finely chopped
  • 45 ml fresh thyme, finely chopped
  • 600 g chicken breast fillets, finely diced or shredded
  • 380 g evaporated milk (low fat variety)
  • 1 packet instant mushroom sauce
  • 20 ml cornflour
  • 250 ml prepared chicken stock
  • extra fresh thyme, salt and freshly-milled black pepper, to taste
  • 4 thick slices white bread
  • 1 extra garlic clove, coarsely chopped
  • 250 ml mature cheddar cheese, grated
  • 80 ml olive oil
  • 45 ml spring onion tops, coarsely chopped
  • fresh herb sprigs

Chef's hint: If you love chilies, you can add it to the chicken mixture or the topping. Or to both if you prefer!


Melt the butter in a pan and add the onion and carrot. Sauté until translucent then add the mushrooms, garlic and 45 ml thyme. Sauté briefly then add the chicken and cook until the chicken is just translucent – no longer. Now add the evaporated milk and bring to a boil. Mix the sauce powder and cornflour with a little chicken stock until smooth then stir into the chicken mixture together with the rest of the chicken stock. Stir until the mixture is thick then season with the extra thyme, salt and freshly-milled pepper. Spoon into a large baking dish or ramekins.

Process the rest of the ingredients in a blender until crumbled and sprinkle over the chicken mixture. Bake at 180º C for 15 minutes or until the topping is crisp and golden. Remove from oven, arrange fresh herbs on top and serve.

Serves 6 - 8.