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Easy chicken & mushroom pie
A hearty pie is a real treat on a chilly evening. This one has a tasty chicken and mushroom filling, topped with light puff pastry.
Easy chicken & mushroom pie
Total Time 1 hr 10 min
Prep 20 min
Cook 50 min
Serves 6
Difficulty Moderate
Ingredients
15g Low Fat Spread
2 medium Leek, trimmed and thickly sliced
250g Chestnut Mushrooms, thickly sliced
3 tbsp Plain White Flour
1 Chicken stock cube(s), to make 300ml stock
150g Half Fat Crème Frâiche
1 tbsp Wholegrain Mustard
300g Skinless Chicken breast, shredded
15g Tarragon leaves, roughly chopped
225g Ready Rolled Light Puff Pastry Sheet
1 medium Egg, lightly beaten
400g New potatoes
300g Green Beans, trimmed
Method
1. Preheat the oven to 220°C, fan 200°C, gas mark 7.
2. Melt the spread in a pan over a medium heat. Add the leeks and mushrooms and cook for 5 minutes, or until softened. Season to taste, then stir in the flour and cook for 2 minutes. Gradually add the stock, followed by the crème fraîche. Cook for 5 minutes on a low heat, stirring often, until the sauce has thickened, then stir in the wholegrain mustard.
2. Stir the chicken and tarragon into the sauce, then spoon the mixture into a 23cm round pie dish.
3. Top with the pastry, pressing it along the edge of the dish to seal and trimming off any excess. Cut a small cross in the centre of the pastry, then brush all over with the beaten egg.
4. Bake for 35 minutes, or until the pastry is golden.
5. Meanwhile, cook the new potatoes in a pan of boiling water for 10 minutes. Add the beans for the last 5 minutes of cooking time. Drain the vegetables and serve with the pie.