Creamy chicken & mushroom pie recipe

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This is my kind of recipe. No fancy-nancy ingredients, 10 minutes prep, then whack it in the oven. Plenty of time to go and check your emails and stick on a wash. Also dead easy to scale up or down. This gets the Disaster Chef seal of approval.

  • Yield: 4 Servings


  • 1 egg, lightly beaten
  • splash of milk
  • salt
  • 1 lb 2 oz (500 g) cooked chicken
  • 295 g can cream of mushroom soup
  • 1 tsp Dijon mustard
  • 320 g pack ready-rolled puff pastry
How to Make It
  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. Whisk the egg, milk, and salt together in a small bowl and set aside.
  3. Tear the chicken up and put it in a 23 cm (9 in) pie dish. Pour the soup into a bowl and mix in the mustard, then pour this mixture over the chicken.
  4. Brush a little egg mixture around the edge of the pie dish. Lay the pastry on top, pushing it down onto the rim, and brush it, too, with the egg mixture.
  5. Using a sharp knife, make a small hole in the centre of the pastry.
  6. Bake for 30–35 minutes, or until the pastry is puffed up and golden. Serve with peas.

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