Chicken and mushroom pie

Name: Chicken and mushroom pie
Total time: 45 min
Yield: serves 2
Cuisine: British
Ingredients: 300g cooked chicken torn into pieces; 1 carrot chopped; 1 onion chopped; 1 clove garlic crushed; 4 mushrooms thinly sliced; 400ml chicken stock; 2 tbsp flour; 1 tsp dried herbs; 250g puff pastry

Published: December 19, 2014 at 2:32 PM

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serves 2

Easy

Total time: 45 mins

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Use up leftover roast chicken in this tasty puff pastry pie with carrot and mushrooms.

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Alternatives

Complete the dish

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

Ingredients

Nutrition

300g cooked chicken

torn into pieces
1 carrot

chopped
1 onion

chopped
1 clove garlic

crushed
4 mushrooms

thinly sliced
400ml chicken stock
2 tbsp flour
1 tsp dried herbs
250g puff pastry

Nutrition: per serving

kcal819
fat42.1g
saturates0g
carbs62.9g
sugars0g
fibre2.4g
protein50.8g
salt2.85g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Heat the oil and put everything but the pastry in a pot and cook for 15 minutes or until vegetables are cooked. Season well. Put the pie filling in a small ovenproof pie dish or 2 individual pie dishes. Roll out the puff pastry, cover the pie and trim off any excess. Cook for 20 minutes or until brown. Serve with vegetables of your choice.

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