HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Truffle Mushroom And Spinach Pie With Diced Chicken Breast
Creamy Truffle Mushroom and Spinach Pie with Diced Chicken Breast

Creamy Truffle Mushroom and Spinach Pie with Diced Chicken Breast

with Cheddar and Roasted Carrots

Custom recipe
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This Creamy Truffle Mushroom and Spinach Pie with Diced Chicken Breast is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenSoyaMilkCelery

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

135 grams

Filo Pastry

(ContainsCereals containing gluten, Soya)

225 grams

Chestnut Mushrooms

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


3 unit(s)


150 grams

Creme Fraiche


15 grams

Vegetable Stock Paste


100 grams

Baby Spinach

1 sachet

Truffle Zest

280 grams

Diced Chicken Breast

Not included in your delivery

125 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2855 kJ
Energy (kcal)682 kcal
Fat32.4 g
of which saturates15.1 g
Carbohydrate57.2 g
of which sugars15.5 g
Protein49.8 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove it from the packet and lay flat on the counter, covered with a damp tea towel.
Thinly slice the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Grate the cheese.


Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the shallot and cook until softened, 3-4 mins.
Add the mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally.
Stir in the garlic and fry until fragrant, 30 secs.


Stir in the creme fraiche, veg stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the truffle zest and cheese until fully combined, then remove from the heat. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.


Transfer the pie filling to an appropriately sized ovenproof dish.
Halve the filo pastry sheets to make squares. Scrunch each square into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle the whole pie with oil.
Once the carrots have roasted for about 15 mins, move them to the middle shelf and bake the pie on the top shelf until the filo is golden, 10-15 mins.


When everything is ready, serve your filo pie in bowls with the roasted carrots alongside. Enjoy!