Creamy chicken and mushroom pie

Prep: 15 mins
Cook: 30 mins
Creamy chicken and mushroom pie
A great alternative to the traditional Sunday roast.

500g cooked chicken, diced

100g frozen veg

1 glass of white wine

100g frozen shortcrust pastry

150-200ml chicken stock

150ml cream

1 tsp thyme

1 tsp tarragon

1 tsp cornflour (optional)


Preheat oven to 200°C or gas mark 6.Take pastry out of the freezer and leave to thaw.

In a frying pan, combine the chicken, wine and stock. Simmer for 10 minutes.

Add the cream, thyme and tarragon. Season with salt and pepper. Add cornflour if the mixture needs to be thickened a little.

Grease a pie dish and line with half the pastry. Pour the mixture into the dish and cover with the remaining pastry. Seal the edges using a fork and poke some holes to let steam out when cooking.

Brush with a beaten egg and bake for 30 minutes or until golden brown. 

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Chicken, Vegetables

Recipe Type
Dinner, Easy, Healthy

Level of Difficulty

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