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Chicken & Porcini Pie recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
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Customer recipe by Sue Maine
Added 72 months ago

My mother used to make chicken and mushroom pies so I have grown up loving them. This is my 21st century take on an old classic dish. Porcini mushrooms add a depth of flavour and the tarragon goes really well with the chicken.

Fry the chopped chicken pieces in a little butter to brown. Hydrate the porcini mushrooms - saving some of the liquid. Add mushrooms to chicken. Add a slug of brandy or white wine and some of the reserve porcini liquid. Add the creme fraiche. Throw in handful of chopped tarragon. Place in ovenproof pie dish. Top with pastry lid. Egg wash and bake for approx 30 mins, 180 degrees.

I always sieve my hydrated mushrooms in case there is any grit from them. Allow pastry to rest before baking.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 3 Chicken breasts
  • 1 packet dried porcini mushrooms
  • 1 bunch tarragon
  • 1 packet puff pastry
  • 1 carton creme fraiche
  • 1 slug brandy/white wine

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