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Chicken, Mushroom & Vegetable Pie

Recipe

Treat the family to a classic Winter warmer.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 40 minutes    

British   |   Main

  

Ingredients

  • 200g leftover Chicken
  • 250g leftover Mushrooms, Red Onions and Carrots

OR

  • 200g Chestnut Mushrooms
  • 1 Leek
  • 30ml Butter
  • 200ml leftover Gravy, or made with Chicken Gravy Granules
  • 100ml Double Cream
  • 1 tsp Dried Parsley
  • 1 tsp English Mustard
  • 1 x 320g pack Ready Rolled Puff Pastry
  • Milk, to glaze the pastry
  • Sea Salt and Black Pepper

1 pie dish approx. 30 x 20cm

  

Method

  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. If using the fresh mushrooms and leeks, wipe the mushroms and slice and wipe the leeks and slice into thin strips. Sauté them in the butter in a large frying pan for 10 minutes, season with some salt and pepper.
  3. If using the leftover vegetables, chop into small chunks.
  4. Mix the chicken and whichever vegetables you are using together in a bowl.
  5. Add the gravy, cream, mustard and parsley and mix well.
  6. Pour into the pie dish.
  7. Unroll the pastry and cover the pie, trim any excess and glaze with the milk.
  8. Bake in the oven for 30/35 minutes, until   golden brown.
  9. Serve with some leftover sweet potato mash or some potato wedges.