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Make this quick chicken pie, then check out our chicken and leek pie, leftover roast chicken pie, chicken and chorizo pie and more pie recipes.

Ingredients

  • 300g cooked chicken, chopped
  • 100g frozen peas
  • a handful parsley, chopped
  • 2 tbsp double cream
  • 100g chestnut mushrooms, quartered
  • 375g sheet puff pastry
  • 1 egg, beaten to glaze

Method

  • STEP 1

    Heat the oven to 200c/fan 180c/gas 6. Mix together the chicken, peas, parsley, cream, mushrooms and season. Divide between 4 small pie dishes.
    Cut the puff pastry into 4. Top each dish with pastry and trim. Brush with egg and bake for 35 minutes until golden.

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