Ultimate Chicken and Mushroom Pie
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Ultimate Chicken and Mushroom Pie

Ultimate Chicken and Mushroom Pie

with Buttery Mash and Sauteed Peas

Looking for a taste of everyday luxury? This Ultimate Chicken and Mushroom Pie is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:
Cereals containing gluten
Mustard
Milk

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
DifficultyMedium

Ingredients

serving amount

½ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

260 grams

Diced Chicken Breast

80 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

450 grams

Potatoes

10 grams

Chicken Stock Paste

17 grams

Wholegrain Mustard

(Contains Mustard)

75 grams

Creme Fraiche

(Contains Milk)

120 grams

Peas

Not included in your delivery

75 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3840 kJ
Energy (kcal)918 kcal
Fat43.9 g
of which saturates24 g
Carbohydrate85.8 g
of which sugars12 g
Protein46.6 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Large Saucepan
Garlic Press
Oven dish
Colander
Lid

Instructions

Fry the Chicken and Veg
1

Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry (see ingredients for amount) from your fridge to allow to come to room temperature.

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the chicken and mushrooms to the pan. Season with salt and pepper, then cook, stirring occasionally, until browned all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

TIP: Keep the remaining pastry for another recipe.

Cook the Potatoes
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Peel and chop the potatoes into 2cm chunks.

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Simmer your Filling
3

Once the chicken has cooked, add the garlic and stir-fry until fragrant, 30 secs.

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

Bring to the boil, then lower the heat and simmer gently until the sauce has thickened, 2-3 mins. Season with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Assemble your Pie
4

Transfer the chicken and mushroom filling to an appropriately sized ovenproof dish.

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

Mash Time
5

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

Add the butter (see pantry for amount) and mash until smooth. Season with salt and pepper, then cover with a lid to keep warm.

Meanwhile, clean the (now empty) frying pan - you'll use it for the peas.

Finish and Serve
6

Once the pie is out of the oven, allow it to stand for 2-3 mins.

Meanwhile, pop the frying pan on medium heat with a drizzle of oil. Once hot, add the peas and stir-fry for 2-3 mins, then remove from the heat and season with salt and pepper. Reheat your mash if necessary.

Serve your ultimate chicken and mushroom pie on plates with the peas and mash alongside.

Enjoy!

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