Creamy chicken & mushroom pies with butter puff pastry

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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

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• 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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• Lisa

  21 January 2009

  Lisa commented on this recipe

  This pie is gorgeous! Didn't use tarragon as I don't like it. Added cubed bacon bits and black pepper. Made one large pie. Will defo make again! Mmmm!

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• chips4me

  26 January 2009

  chips4me rated and commented on this recipe

  

  gorgeous pie,so creamy and delicious real comfort food.

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• BinaryJam

  27 April 2009

  BinaryJam rated and commented on this recipe

  

  Fantastic, although I used a fresh chicken breast and made roux in seperate pan as I am unlucky with sauces, less tarragon, also no cream and used skimmed milk for lower fat version and big hint don't defrost pastry in microwave

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• BinaryJam

  27 April 2009

  BinaryJam commented on this recipe

  Fantastic, although I used a fresh chicken breast and made roux in seperate pan as I am unlucky with sauces, less tarragon, also no cream and used skimmed milk for lower fat version and big hint don't defrost pastry in microwave

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• Farah H

  13 May 2009

  Farah H rated and commented on this recipe

  

  Didn't have fresh tarragon so used 2tsp of dried and added salt and cracked pepper. It was soooo yummy! I made 1 big pie and it was scoffed down in 20 mins.

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• Chikemonkee

  24 May 2009

  Chikemonkee commented on this recipe

  Love Chicken and mushroom pie but didnt enjoy this recipe i think the tarragon gave it a very funny tatse my 6 year old son even asked why does it taste funny

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• Dania

  16 September 2009

  Dania rated and commented on this recipe

  

  GREAT dish. I loved it. Very soft & creamy and comforting. I didn't have roasted chicken so I boiled some chicken breasts (in water, adding a bay leaf & cinnamon stick) and then cut into small pieces. other than that, I followed the recipe & it tasted GREAT!

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• Joy

  24 September 2009

  Joy rated and commented on this recipe

  

  Very easy and very tasty!

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• Coen83

  17 October 2009

  Coen83 rated and commented on this recipe

  

  added parsley & seasoning instead of tarragon. this was so easy and I thought very tasty, i think I needed to leave my sauce to thicken a little bit more

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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

Preparation 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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