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.
The quantities provided above are averages only.
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.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
260 grams
Diced British 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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
