Lemony Chicken pie 

This pie is perfect for these rainy days like the ones we are having here in madrid lately. With a crispy crust and creamy and lemony filling is a match made in heaven.

Another plus is that you probably already have all the ingredients at home. Roast chicken leftovers, sliced mushrooms, lemon…see? 

Scroll down to see the rest of the ingredients and enjoy!


  • 1  tbsp butter 
  • 1 medium onion diced
  • 100 g sliced mushrooms 
  • 300 g roast chicken shredded 
  • 200 g puff pastry 
  • The zest of one lemon (strips or shreds)
  • 3 tbsps crème fraîche


Preheat oven to 180 C (350 F).

Melt butter in a pan and add onion. Sauté for a couple of minutes until soft. Add mushrooms and keep cooking and stirring until lightly golden brown. Remove from heat.

Add chicken, lemon and crème fraîche and stir well. 

Pour the mixture into a baking dish and cover with the puff pastry. Make couple of cuts on top and bake for about 25 minutes, until the pastry is golden brown.

You may bake into individual ramekins, it will yield 3 or 4 servings.


20 Replies to “Lemony Chicken pie ”

  1. That’s almost like an English Chichen pie!
    The weather here in Barcelona is also bad. I’m going to a wedding in the morning and hope the sun will shine 🙂

  2. This sounds so good, Giovanna. I especially love the lemon. Chicken and lemon go so well together and I can just imagine the aroma when you first cut into the pie. Mmmmm

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