Camp Oven – Creamy Chicken and Mushroom Pie

Camp Oven – Creamy Chicken and Mushroom Pie


(Serves 6 to 8)

¾ kg of chicken thigh or breast fillets cut 1 1/2 cm cubed
2 teaspoons oil
1 packet of continental creamy mushroom chicken sauce
1 medium onion chopped small red capsicum
2 tablespoon garlic (optional)
2 cups sliced mushrooms
¾ cup of water
¼ cup sour cream
1 cup of grated cheese (optional)
2 sheets pampas puff pastry
1 tablespoon of milk


  1. Preheat camp oven or oven to 180 degrees
  2. Grease pie plate with spray oil
  3. Pull out puff pastry to defrost
  4. Heat oil in frying pan and brown chicken, onion, garlic, capsicum, and mushrooms.
  5. Combine water and continental creamy mushroom sauce and add to chicken. Simmer for 15 minutes.
  6. Just before adding it to the pie dish stir in sour cream.
  7. Cut pastry to fit into your pie plate, and poke holes with a fork into the base
  8. Add chicken mixture and with a basting brush, brush milk around the top edge of the pie, cover with the other sheet of pastry.
  9. Using a fork, press around the top edge of the pie so the lid sticks to the base, trim edges with a knife, and poke holes with folk into the lid.
  10. Brush over top with remaining milk and place into camp oven or oven until golden brown approximately 20 to 30 minutes.
See more great recipes in OzWit’s Cooking Range 

Recipe by: Leanne @ Ozwit

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