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Ingredients
- 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
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.
Nutritional Information
- Kcals 529
- Carbs 37.2g
- Protein 26.9g
- Fat 31.3g
- Salt 0.93g
- Fibre 1.5g