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Chicken and mushroom pot pies

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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

Nutritional information

Each portion contains:

  • Calories465
  • Fat25.0g
  • Saturates9.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


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

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


  1. Heat oven to 210°C/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.

Average rating

  • 4
(22 ratings)

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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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