Creamy chicken & mushroom pies with butter puff pastry

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7. Tear the chicken fl esh from the bone in large chunks and discard the skin and bone. Heat the butter in a large pan and add the spring onions.
2. Cook for a few minutes until softened. Add the mushrooms and cook for 5 minutes or so, until lightly coloured. Stir in the fl our, and cook for another minute, then gradually add the milk. Add the cream, simmer until the sauce thickens. Stir in the chicken and tarragon.
3. Roll out the pastry to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes. Divide the chicken mixture between the dishes and brush the rims with beaten egg.
4. Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg. Bake for 15-20 minutes, until the pastry is crisp and golden brown.

Know-how

Most delis and supermarkets sell ready-roasted chickens or you could buy packs of cooked breasts (you'll need 4 breasts for this). Butter puff pastry can be bought from some supermarkets and delis.

Per serving

920 kcalories, protein 39g, carbohydrate 54.7g, fat 62.1 g, saturated fat 28.5g, fibre 1.7g, salt 1.44 g

Latest comments and suggestions

• smokey67

  03 November 2007

  smokey67 rated this recipe

  

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• charliesgrub

  16 January 2008

  charliesgrub rated and commented on this recipe

  

  Simply delicious and easy to make!!

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• Dara

  23 January 2008

  Dara commented on this recipe

  Better than pub grub and dead easy to make. A real winner!

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• Carolly

  01 April 2008

  Carolly rated and commented on this recipe

  

  delicious!!

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• Yum Yum

  08 April 2008

  Yum Yum rated and commented on this recipe

  

  Very nice, but I wouldn't add so much tarragon next time as it's really strong and takes over the flavour of the rest of the pie. Otherwise very nice though...

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• eddie

  09 June 2008

  eddie commented on this recipe

  Made thie recipe time and time again, a real winner. Try adding a little chopped ham. very nice.....

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• veggiefield

  22 June 2008

  veggiefield commented on this recipe

  I made this for friends last night but subsituted the chicken with Quorn chunks and it worked brilliantly, yummy.

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• kellondon

  13 September 2008

  kellondon commented on this recipe

  Lovely!

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• Lindyloo

  07 October 2008

  Lindyloo commented on this recipe

  Very easy to make. Absolutely delicious would definately make again. Everyone really enjoyed it.

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• soupy

  11 October 2008

  soupy rated and commented on this recipe

  

  I added a chopped stick of celery and some seasoning- Chicken stock powder, 1/4 teaspoon curry powder and fresh black pepper. Turned out very well. Hubby scoffed the lot!

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• Tora

  07 December 2008

  Tora rated and commented on this recipe

  

  This was yummy! Didn't have spring onions so used leek instead. Took a bit less tarragon and added salt and black pepper. Made one big pie using 250 g frozen puff pastry. Came out fantastic, so tasty!

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Ingredients

• 1 small chicken , roasted
• 25g butter
• 2 bunches of spring onions , finely sliced, dark green ends discarded
• 150g chestnut mushrooms or button mushrooms, quartered
• 150g shiitake mushrooms (or more chestnut mushrooms), halved
• 1 tbsp flour
• 250ml milk
• 142ml carton double cream
• 2 tbsp chopped tarragon leaves
• 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter before you use it)
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 small chicken , roasted
• 25g butter
• 2 bunches of spring onions , finely sliced, dark green ends discarded
• 150g chestnut mushrooms or button mushrooms, quartered
• 150g shiitake mushrooms (or more chestnut mushrooms), halved
• 1 tbsp flour
• 250ml milk
• 142ml carton double cream
• 2 tbsp chopped tarragon leaves
• 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter before you use it)
• 1 egg , beaten

Per serving

920 kcalories, protein 39g, carbohydrate 54.7g, fat 62.1 g, saturated fat 28.5g, fibre 1.7g, salt 1.44 g

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