Chicken and mushroom pot pies

(23 ratings)

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chicken pie
chicken pie
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Comfort food at its best. These chicken pies from Essentials magazine are oozing with a creamy filling that's made using a can of mushroom soup - easy!


  • 1 leek or onion, thinly sliced
  • 1tbsp sunflower oil
  • 1/2tsp dried tarragon
  • 100ml white wine
  • 410g can condensed mushroom soup
  • 250g cooked chicken (leg meat is ideal), shredded
  • 125g petits pois, or any peas defrosted
  • 1tbsp wholegrain mustard
  • 250g puff pastry
  • 1 free-range egg, beaten

You could also use cream of chicken soup you have it already in the cupboard.


  1. Heat oven to 210C/gas mark 7.
  2. In a pan, fry onion or leek in oil for 5 mins until soft. Add the tarragon and wine then increase heat and boil until reduced by half.
  3. Add in the soup, chicken, peas and mustard and heat to a simmer, then divide between 4x300ml capacity ovenproof pots.
  4. On a lightly floured surface, roll out pastry to the thickness of a 1 coin. Cut out 4 lids, 3cm larger than the pots. Brush a little egg around the rim of each pot, add a pastry disc and lightly firm overhang onto sides. Brush the pastry with egg, cut in an air vent and put pies on a baking tray.
  5. Bake for 15-20 mins until the pastry is deep golden.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 465(kcal)
  • Fat 25.0g
  • Saturates 9.0g

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.

Your rating

Average rating

  • 4
(23 ratings)

Your comments


Love this recipe - went down really well with the family.

Simon Crain

Made this for my Food Tech exam, i used bigger pie pots, but the pastry fell in, mabye I could have used something to hold the pastry up (not sure what it is, I have before used a clay blackbird). My teacher said top marks, so very good recipe. Thanks

p adams

I tried out this recipe yesterday.. Loved it and so did my family who I must admit are very fussy eaters.Very quick and easy to prepare and cook..

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