Creamy Chicken and Pea Puff Pastry Pie
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Creamy Chicken and Pea Puff Pastry Pie

with Wholegrain Mustard and Mashed Potatoes

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

½ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 unit(s)


450 grams


240 grams

Diced Chicken Breast

2 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

120 grams


17 grams

Wholegrain Mustard

(Contains Mustard)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4107 kJ
Energy (kcal)982 kcal
Fat47.6 g
of which saturates26.2 g
Carbohydrate93.6 g
of which sugars17.3 g
Protein47.7 g
Salt2.06 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan
Large Saucepan
Baking Dish
Potato Masher



Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan, season with salt and pepper and stir-fry until softened, 4-5 mins.

While it fries, chop the potatoes into 2cm chunks (peel first if you prefer).


Once the onion has softened, add the diced chicken to the pan.

Cook until browned all over, 5-6 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Peel and grate the garlic (or use a garlic press).

Once the chicken has browned, add the garlic and fry for a further 30 secs. 


Stir in the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount). 

Bring to the boil, then lower the heat and simmer until the chicken is cooked through and the water has reduced, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, when boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.


Once the chicken is cooked, stir in the peas and wholegrain mustard (add less mustard if you'd prefer things milder). Season with salt and pepper then transfer to an appropriately sized pie dish. 

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. 


Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Cover with a lid to keep warm.


Once the pie is ready, remove it from the oven and allow it to stand for 2 mins then share it out between your plates. 

Serve the mash alongside and tuck in.