Tesco Finest chicken and wild mushroom pie recipe

10 ratings

See method

  • Serves 6
  • 20mins to prepare and 1hr to cook
  • 483 calories / serving

Ingredients

  • 100g Tesco Finest wild mushrooms
  • 250g (9oz) chestnut mushrooms, sliced
  • 30g (1oz) butter
  • 2tsp olive oil
  • 1 garlic clove, finely chopped
  • 1 onion, roughly chopped
  • 2tsp thyme leaves
  • 3 1/2tbsp plain flour
  • 500ml Tesco Finest free range chicken stock
  • 3 tbsp Tesco Finest creme fraiche
  • 500g (1.1lb) cooked chicken [stripped from a 1kg (large) roast chicken]
  • 320g Tesco Finest all-butter puff pastry sheet
  • 1 egg, lightly beaten
  • 2 tbsp milk

Each serving contains

  • Energy

    2020kj
    483kcal
    24%
  • Fat

    26g 37%
  • Saturates

    11g 54%
  • Sugars

    1g 1%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 30.6g Protein 31.7g Fibre 1.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. In a large frying pan, melt 15g butter with 1 teaspoon oil over a high heat. Add the mushrooms and cook briskly, stirring often, for 2-3 minutes. Stir in the garlic and cook for 2 minutes more. Transfer to a mixing bowl and return the pan to a low heat. Add the remaining 15g butter and teaspoon of oil, followed by the chopped onion and thyme and cook gently for 15 minutes until soft, but not coloured.
  3. Add the flour, stir over a medium heat for a minute then gradually add the stock, stirring to form a smooth sauce. Bring to the boil and simmer for 5 minutes until thickened. Remove from the heat and stir in the crème fraiche, chicken and reserved mushroom mixture. Season to taste and spoon into an ovenproof dish.
  4. Brush the edge of the dish with water and run a 1-2cm wide strip of pastry around it, cut from the edge of the pastry sheet. Lay the remaining pastry over the dish and trim the edges with a sharp knife, leaving a 2-3cm overhang. Trim and crimp the overhang. Beat the egg with the milk to make a glaze and brush over the pastry. Make two slits in the centre to release the steam. Bake for 20-25 minutes until the pastry is golden and risen and serve with steamed greens.

See all Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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