Chicken and Mushroom Pie Filling

This chicken and mushroom filling is ideal for pies or even for savour-filled buns (surprise rolls). It’s a really great way to repurpose leftover chicken. In the video, I used 4 chicken breasts and added it to 3 cups of water. I cooked it for about 5 minutes on high heat, then drained the water and allowed the partially cooked chicken breasts to cool. Once cooled, the breasts are shredded and later added to the rest of the ingredients. I find this way of cooking this filling really flavoursome and moist. This also happens to be my family’s favourite savoury pie. Also, if you have attempted the Prawn and Capsicum / Pepper filling in my previous video, then you’ll see the empanadas after they have been baked.