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Chicken Pie

  • Serves: 4
  • Prep: 30 minutes
  • Cook: 25 - 30 minutes

    • 1 tbsp butter
    • 4 chicken breasts, cut into 1 inch thick pieces
    • 1 leek, cut into 2cm pieces
    • 200g mushrooms, roughly sliced
    • 350ml chicken stock
    • 150ml double cream
    • 1 heaped tsp wholgrain mustard
    • 25g plain flour
    • 375g ready-rolled puff pastry


    1. Preheat the oven to 200°C/gas mark 6.
    2. Heat the butter in a large frying pan over a medium heat until melted. Add the leek and mushrooms to soften up for 2–3 minutes.
    3. Turn the chicken pieces in the flour before adding to the pan with the heat turned up high. Fry for 3-4 minutes until the chicken begins to colour.
    4. Add the mustard and cream and let this simmer for a couple of minutes before adding the stock. Cook until the liquid has thickened.
    5. Remove the mixture from the heat and leave to one side to cool.
    6. Transfer the mixture to an oven proof dish (10 x 8 inch) then lay the pastry over the top, removing any overhanging pastry and pinch the edges to seal. Pierce several small holes in the top with a knife and brush the top with a whisked egg.
    7. Place in the oven and cook for 25 - 30 minutes until golden brown.

    NUTRITIONALS:(per serve)