Mains
British
BritishChicken and Mushroom Pie
A proper creamy chicken and mushroom pie under a golden lid, three ways. The basic uses a tin of soup and ready-rolled pastry, while the ultimate poaches chicken thighs and folds wild mushrooms into a white wine veloute under all-butter puff.
Nut-free
Budget version
Chicken breast, tinned condensed soup and ready-rolled shortcrust for a quick pie.
Per serving£1.63
Total cost£6.50
Time50 min
Ingredients for 4
- 400 g chicken breast , diced
- 200 g button mushrooms , sliced
- 1 onion , chopped
- 295 g tinned condensed mushroom soup
- 320 g ready-rolled shortcrust pastry
- 1 tbsp vegetable oil
- 1 egg , beaten, to glaze
Method
- Heat the oven to 200C fan. Fry the onion, then the chicken until sealed, then the mushrooms.
- Stir in the condensed soup, warm through, then tip the filling into a pie dish.
- Lay the pastry over the top, trim and crimp the edges, then cut a small steam hole.
- Brush with beaten egg and bake for 30 minutes until the pastry is golden and crisp.
Equipment
- frying pan
- pie dish
The three ways, side by side
Budget
Chicken breast, tinned condensed soup and ready-rolled shortcrust for a quick pie.
Better
Chicken thighs in a proper creamy mushroom and leek sauce under ready-made puff.
Ultimate
Poached chicken thighs and wild mushrooms in a white wine and tarragon veloute under all-butter puff.
