Chicken and Mushroom Pie with Kara Coconut Cream



  • 600g chicken breasts (boneless, skinless), to butterfly
  • 200-250g Swiss brown mushrooms, sliced
  • 2 medium-large-sized potatoes, cubed
  • 2 medium-sized carrots cubed
  • 1 yellow onion, chopped
  • 2 sprigs of fresh thyme
  • 2 tablespoons fresh English parsley
  • 200ml Kara UHT Coconut Cream
  • 2 tablespoons olive oil
  • 1/2-3/4 teaspoon salt
  • 1/4-1/2 teaspoon black pepper
For Coating and pan-frying Chicken
  • 1/2 cup Plain flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons olive oil
For the Pie Crust
  • 2 1/2 cups plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 85g cold-unsalted butter, cut into cubes
  • 65ml Kara UHT Coconut cream, chilled
  • 4-7 tablespoons ice-cold Water


  1. To prepare the pie filling: Add all the ingredients for “Coating and pan-frying Chicken” (except olive oil) to a bowl and mix evenly.
  2. Coat both sides of butterflied chicken breast well with the mixture, one at a time.
  3. Heat 2 tablespoons of olive oil in a heavy-based, deep skillet and pan fry the chicken breasts for 2 minutes per side, just till a light golden crust is formed.
  4. Keep the fried chicken breasts warm by covering with foil and set aside.
  5. Wipe the skillet/pan clean and add 2 tablespoons olive oil.
  6. Add the sliced mushrooms, fry till liquid is released and the mushrooms reduce considerably in size (about 3 minutes).
  7. Add chopped onion and sauté until translucent. Then add in the potato cubes and turn up the heat.
  8. Stir fry for about a minute, add in the carrot cubes and mix through.
  9. Pour in Kara UHT Coconut Cream and water, mix well till evenly incorporated.
  10. Add salt and pepper to taste, then add the thyme sprigs.
  11. Bring to a simmer and add in the fried chicken breast, which has been roughly chopped up.
  12. Simmer on medium heat for 8-10 minutes till chicken and potatoes are cooked.
  13. Add the chopped fresh parsley and ground Allspice. Stir through and remove from heat.
  14. Keep covered till ready to bake the pie.
  15. To prepare the pie crust: Whisk the flour, salt, and baking powder in a bowl and mix thoroughly.
  16. Add the cold butter and work it into the flour mixture, rubbing with the tips of your fingers, lifting the flour as you do so. Rub in lightly and quickly until the butter is all the way incorporated, without lumps and the flour mixture looks soft and crumbly.
  17. Add chilled Kara UHT Coconut Cream and repeat the process till mixed through.
  18. Add the ice-cold water and start to knead. Add just enough ice water till the dough holds together. Knead well till the dough comes together in a ball, leaving the sides of the bowl clean. Knead for a few minutes, till your dough ball is smooth.
  19. Cover the bowl with a damp cloth and refrigerate for 30 minutes.
  20. Preheat the oven to 190°C.
  21. Add the filling to a 2.4L pie dish or suitable baking casserole.
  22. Remove the pastry from the fridge. Roll out the pastry ball between two sheets of parchment paper to make a circle big enough to cover the pie dish.
  23. Pour the prepared warm filling into the pie dish and gently lay the rolled-out pastry over the top. Seal the edges along the rim of the pie dish, with your fingers.
  24. Brush the edge and top of the pie dish with some egg wash. Cut several slits over the top to allow steam to escape.
  25. Place on the low rack in the oven and bake the pie for 30-35 minutes, until the crust is light golden brown and the filling is bubbling slightly along the edges.
  26. Ready to be served hot.


  • To reduce the time taken, can prepare the pastry (pie crust) before the filling.
  • To have a flakier pie crust, all the ingredients for the pie crust must be cold. You may place the bowl of mixed flour, salt, and baking powder in the fridge before mixing in the cold butter, coconut cream, and ice-water, The pie dough must be chilled while resting, and you must roll it out quickly and bake after removing it from the fridge for optimum results.
  • The chicken is coated in the seasoned flour before briefly pan-frying, to seal in the juices, and develop a light crust. This will let the chicken stay soft and moist, without the chance of drying out. It also builds flavor and helps thicken the pie filling without the step of adding flour later to the pie gravy.

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