Chicken, leek and mushroom pie

An easy chicken pie using crafty shortcuts; leftover roast chicken, tinned soup and ready-made pastry.

Serves: 4

Preparation time:  10 minutes

Cooking time:  45 minutes

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You will need

  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 2 leeks, trimmed and sliced
  • 250g pack closed cup chestnut mushrooms, quartered
  • 1½ tablespoons fresh rosemary, chopped
  • 300g leftover roast chicken, cut into bite-size pieces
  • 400g tin cream of chicken soup
  • 375g lighter ready-rolled puff pastry
  • 1 medium British free range Woodland egg, lightly beaten
  • 200g pack fine beans, steamed according to pack instructions, to serve
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Recipe Information

Step by step guide to making Chicken, leek and mushroom pie

  1. Preheat the oven to 200ºC, fan 180°C, gas mark 6. Heat the oil in a large pan over a medium heat and gently cook the garlic and leeks for 5 minutes until soft.
  2. Stir in the mushrooms, rosemary and roast chicken. Pour in the tin of soup and stir to combine.
  3. Season with freshly ground black pepper and simmer for 5-10 minutes before pouring into a 1.5-litre pie dish. Brush a little water along the edge of the pie dish.
  4. Unroll the pastry and cut out a piece large enough to cover the dish. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape.
  5. Put on a baking tray and brush all over with the beaten egg. Bake for 30 minutes until the pastry is golden. Serve with steamed green beans on the side.

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Nutritional information for Chicken, leek and mushroom pie

Nutritional information for Chicken, leek and mushroom pie

Nutrition type per serving
Calories 472 kcal
Total Fat 23.5g
Saturated Fat 7.6g
Salt 1.18g
Sugar 4.5g

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