Quick chicken pie

  • serves 4
  • Easy

Make the most of leftover cooked chicken from a roast to whip up these easy chicken pies - filled with a creamy mushroom, pea and parsley sauce and topped with golden puff pastry.



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


  • 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.

Nutritional Information

  • Kcals 529
  • Carbs 37.2g
  • Protein 26.9g
  • Fat 31.3g
  • Salt 0.93g
  • Fibre 1.5g