Chicken and mushroom pie

  • serves 2
  • Easy

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



  • cooked chicken 300g, torn into pieces
  • carrot 1, chopped
  • onion 1, chopped
  • garlic 1 clove, crushed
  • mushrooms 4, thinly sliced
  • chicken stock 400ml
  • flour 2 tbsp
  • dried herbs 1 tsp
  • puff pastry 250g


  • 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.

Nutritional Information

  • Kcals 819
  • Carbs 62.9g
  • Protein 50.8g
  • Fat 42.1g
  • Salt 2.85g
  • Fibre 2.4g