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Chicken and mushroom pie

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Chicken and mushroom pie
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

 

The ultimate comfort food, this chicken and mushroom pie made with double cream, white wine and thyme is great on cold nights, but a family favourite all year long.

Ingredients

  • 55g (2oz) butter
  • 1 onion, peeled and sliced
  • 300g (10½ oz) mushrooms, halved
  • 2 garlic cloves, peeled and chopped
  • 2tbsp chopped fresh thyme
  • 40g (1½ oz) plain flour
  • 150ml (5fl oz) dry white wine
  • 300ml (10fl oz) chicken stock
  • 4 ready-roasted chicken breasts, cubed
  • 142ml pot double cream
  • 250g packet ready-rolled puff pastry
  • 1 egg, beaten
  • Sprigs of thyme, to garnish

Nutritional information

Each portion contains:

  • Calories770
    39%
  • Fat50.0g
    71%
  • Saturates28.0g
    140%
  • Sugars3.0g
    3%
  • Salt 1.9g
    32%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

Top tip: Watching your weight? Use a cream substitute such as Elmlea instead of double cream in this chicken and mushroom pie.

Method

  1. Preheat the oven to 200°C (400°F, gas mark 6). Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
  2. Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
  3. Stir in the chicken, simmer for 5 mins, add the cream and season.
  4. Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 mins until risen.
  5. Serve your chicken and mushroom pies, still warm from the open, with a big spoon on creamy mash and minted peas.

Average rating

  • 4
(155 ratings)

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

Al

Baked them today, turned out perfect. My guests loved them to.

neill

i think pastry sasha needs to learn grammar and spelling too...

Megan

Very easy and absolutely delicious, pretty much idiot proof too!

Sofia

I've tried to cook it and it tastes delicious!! thanks!!

gary

pastry tasha. you may need to learn to cook? tarragon chicken comes out nice if you don't like a creamy sauce

Jenna

Just made this recipe and loved it!!!

pastry tasha

i actually taught it was sick out. gave it to the dogs and they wouldn even eat it SARAH

STEPHEN HARRISON

Please can you e-mail me some recipes involving roast meats. Thank you. Stephen

sarah

its very helpfull sarah

sarah

i think this articale is really helpful. it is very easy to read sarah

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