Chicken and mushroom pie recipe
Created by The Tesco Recipes team
A dinnertime classic, it's hard to look past chicken pie when it looks and tastes this good – golden pastry, a silky-smooth sauce and tender chicken thighs make this a must-try. Serve with a side of steamed greens for added colour and freshness.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 688 calories / serving
- Freezable
Ingredients
- 1 tbsp vegetable oil
- 2 onions, finely chopped
- 380g mushrooms, sliced
- 600g skinless chicken thigh fillets, cut into 1cm strips
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 1 reduced-salt chicken stock cube, made up to 300ml
- 100g soft cheese
- 15g fresh flat-leaf parsley, finely chopped
- 375g pack ready-rolled lighter puff pastry
- 1 egg, beaten
- 500g fresh greens, stalks removed, leaves shredded
Each serving contains
- Energy
- 2880kJ 688.0kcal
- Fat
- 37g
- Saturates
- 14g
- Salt
- 2.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 45.3gProtein 41.7gFibre 7.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large, deep frying pan over a medium heat. Add the onions and fry for 5 mins. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated.
- Add the chicken and garlic and fry for 5 mins (it doesn’t need to be cooked through). Stir in the flour; reduce the heat to medium.
- Gradually add the stock, stirring, until combined and smooth. Stir in the soft cheese and parsley; season well. Pour into a deep 20 x 25cm baking dish.
- Brush the lip of the dish with a little beaten egg, then drape the pastry over the dish. Trim the overhang with a sharp knife and crimp to seal. Brush with more egg, then cut a slit in the centre for the steam to escape. Bake for 20-25 mins until puffed and golden.
- Meanwhile, steam the greens for 8-10 mins until tender. Season and serve with the pie.
- Tip: Top leftover pastry with sliced fruit, then bake until golden for a speedy sweet treat.
- See more Pie recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
