Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chicken and mushroom pie recipe

0 ratings

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
688kcal 34%
Fat
37g 53%
Saturates
14g 72%
Sugars
11g 12%
Salt
2g 33%

of the reference intake
Carbohydrate 45.3g Protein 41.7g Fibre 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.

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.

See more Pie recipes

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