When I tell you I love pies, I mean it. I can't get enough of the things whether it's a rich chocolate and venison pie or a filling Cumberland pie, they're one of my favourite things to make. But they can take time, and a lot of ingredients, so I need to introduce you to my six-ingredient chicken and mushroom pie, and it can't get much easier than this.
Made using pre-rolled puff pastry, cooked chicken AND mushroom soup, it comes together for a dinner that looks like you've made incredible effort.
- Yields:
- 4
- Prep Time:
- 20 mins
- Total Time:
- 50 mins
Ingredients
- 600 g
cooked chicken (you'll need a cooked rotisserie chicken that weighs about 1.4-1.6kg)
- 2
leeks, cut into 1cm rings
- 500 g
pre-rolled puff pastry (we used Jus-Rol)
- 1 tbsp.
wholegrain mustard
- 2
tins mushroom soup (800ml)
- 1
egg, beaten
- 20 g
parsley or tarragon, finely chopped (optional)
You will also need from your store-cupboard
- 1 tbsp.
vegetable oil
- 1 tbsp.
water
- 1 tbsp.
butter
Salt and pepper, to season
Directions
- Step 1Pre-heat the oven to 200ºC (180ºC).
- Step 2Strip the meat from the whole chicken and put to one side. Heat a frying pan over a low heat. Add the oil and butter, then add the leeks and cook for 6-7 minutes until soft and silky.
- Step 3Meanwhile, in a bowl add together the soup, chicken, grain mustard and your fresh herbs if you're using. Add the leeks, and mix to combine.
- Step 4Pour the mix into a rectangular pie dish approximately 20x25cm.
- Step 5Lay your pre-rolled puff pastry over the top of the pie dish and cut around the edges, leaving 2cm hanging over. Use a fork to crimp the pastry around the edge of the dish. Brush the pastry with the beaten egg and place in the oven for 30-35 minutes or until the pastry is golden and risen. Allow to cool for 10 minutes before serving.
If you want your pie filling to be slightly thicker, mix 1tbsp of cornflour and 1tbsp of water together and that into your mixture.
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