How to Make Chicken and Mushroom Pie | Tesco Food

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive depending on the type.

Preheat oven to 200° C (180° C for fan oven) or gas mark 6.

Melt 15 g of butter and 1 teaspoon of olive oil in a large frying pan over high heat.

Slice 250 g of Chestnut mushrooms and add to the pan along with 100 g of wild mushrooms. Cook for 2 to 3 minutes, stirring often.

Finely chop 1 clove of garlic and add to the pan. Cook for a further 2 minutes.

Transfer the mushroom and garlic mixture to a mixing bowl and return the pan to low heat.

Add another 15 g of butter and 1 teaspoon of olive oil to the pan, followed by 1 chopped onion and 2 teaspoons of thyme leaves. Cook gently for 50 minutes until the onion is soft but not colored.

Turn the heat up to medium and add 3.5 teaspoons of plain flour, stirring for 1 minute.

Gradually add 500 mL of chicken stock, stirring to form a smooth sauce. Bring to a boil and let simmer for 5 minutes until thickened.

Remove from heat and stir in 3 tablespoons of crème fraîche followed by the mushroom mixture.

Add 500 g of roast chicken to the pan, season with salt and pepper, and stir through.

Spoon the mixture into a 24 cm ovenproof pie dish.

Cut two 1 to 2 cm wide strips from a 320 g roll of ready roll puff pastry. Brush the edge of the dish with water and run the strips around the edge.

Lay the remaining pastry over the dish, trim with a sharp knife, and crimp the edges with fingers.

To glaze, add 2 tablespoons of milk to 1 beaten egg and brush over the pastry.

Make two slits in the pastry to allow steam to escape while cooking.

Bake the pie in the oven for 20 to 25 minutes until the pastry is golden and risen.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens