Leah Itsines’ Chicken, Mushroom & Asparagus Pie recipe

You're 25 minutes away from this delish dish!

By Leah Itsines • 3 months ago • STYLE

This Easy Chicken and Mushroom Pie is my new favourite! So quick, simple and healthy but super delicious. I wanted to give my bare guide community a new recipe and also those who are on the fence….a taste of what you’re missing out on hehe!  This fits into model 1 of the Bare Guide! 

It’s a super cheap dinner idea and great way to use up leftover roast chicken.

This is a great recipe for the kids and the whole family you enjoy.

Chicken, Mushroom & Asparagus Pie recipe


  • 450g rotisserie chicken, shredded 
  • 2 cups Swiss brown mushrooms, sliced 
  • 1 medium brown onion, diced 
  • 1 bunch asparagus (8ish spears), sliced into 2cm pieces 
  • 4 tbsp chives, chopped 
  • 2/3 cups of chicken stock
  • 1/3 cup light sour cream
  • 1/4 cup bread crumbs 
  • 1 egg, whisked 
  • 1 sheet low fat puff pastry 
  • 2 tsp sesame seeds 
  • Salt and pepper to taste 


  1. Preheat the oven to 180C.
  2. Combine the chicken, mushrooms, onion, asparagus, chives, salt and pepper in a mixing bowl. Stir the sour cream, stock and breadcrumb together, pour over the chicken mix.
    Cut pastry 1cm larger than your pie dish.
    Fill the pie dish with chicken mixture. Brush the rim with egg and top with pastry. Press the edges down to seal.
    Brush the pastry with more egg, sprinkle with sea salt and sesame seeds. Place in the oven for 25 minutes until the pastry is puffed and golden. In a large mixing bowl, add ALL ingredients and mix well. 
  3. Roll 1-2tbsp of the mixture into a ball at a time and place onto a plate. Place into the fridge to ‘set’ for 20 minutes. 
  4. Heat a large pan with olive oil and cook the meatballs for 7-10 minutes or until complelty cooked through. 
  5. Serve with rice, broccoli or any of your favourites! 

Follow Leah Itsines for more fab foodie inspo:
@leahitsines| www.leahitsines.com

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RECIPE: Leah Itsines’ asparagus pizza with ham & cheese 



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