Creamy chicken & mushroom pies with butter puff pastry

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Results 41-60

• EJH80

  08 March 2011

  EJH80 rated and commented on this recipe

  

  A bit too rich for me... would probably change the ratio of cream to milk next time.

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• ellejk

  27 April 2011

  ellejk rated and commented on this recipe

  

  Delicious!

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• ClaireM

  10 June 2011

  ClaireM commented on this recipe

  Lovely recipe. Added garlic rather than tarragon and it was a hit with everyone! Served with buttery mashed potatoes. Yum. The perfect way to use up leftover chicken.

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• tkdhami

  18 June 2011

  tkdhami rated this recipe

  

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• Sharron

  16 July 2011

  Sharron commented on this recipe

  Made this for a very fussy husband, substituted the tarragon for a sprinkle of mixed herbs and he said it was the best pie he had ever had! High praise indeed.

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• Richard W

  22 July 2011

  Richard W commented on this recipe

  Third time I've made this, and it never ceases to please. It really is the perfect chicken pie. Any cold leftovers make for a great packed lunch.

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• Ellie-Gwen

  03 August 2011

  Ellie-Gwen rated and commented on this recipe

  

  Extremely delicious! Made mine vegetarian using Quorn pieces and substituted the tarragon with fresh parsley, which complimented the dish without overwhelming any flavours. Really really delicious pie :).

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• Odie

  18 August 2011

  Odie rated and commented on this recipe

  

  Very easy and tasty. Used Wild Oregano instead of Tarragon with plenty of salt and black pepper. Also used cooking cream instead of Double cream. Will definitely be making again

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• faeriemagick

  03 September 2011

  faeriemagick commented on this recipe

  How can it be this full of calories and fat in one serving?! Other than that..a fab recipie!

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• ssassyf

  10 October 2011

  ssassyf rated and commented on this recipe

  

  Have made this recipe a number of times now for friends and it always goes down really well with everyone. Absolutely delish!! Even when you cant get fresh tarragon (the supermarket had sold out last time I made it) it's still really good with dried tarragon. I sometimes add extra cream so that I can drain some of the gorgeous sauce off at the end and keep for drizzling over your veg when you serve, Yum!! :o)

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• MrsB

  31 October 2011

  MrsB rated and commented on this recipe

  

  This has become a firm favourite in our house. It's lovely and creamy and it really hits the spot when it comes to comfort food. We'll be making this a lot during Winter no doubt.

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• Missycallister

  18 November 2011

  Missycallister rated and commented on this recipe

  

  I'd never made a chicken pie before.. My partner does most of the cooking... He'd hinted that I needed to make more of an effort, so I tried this pie. It was fantastic! I made one pie rather than 4 small. This has really given me confidence to try more recipies... Best chicken pie I've ever had, and super simple.

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• DeeDee

  02 December 2011

  DeeDee commented on this recipe

  if i did this recipe again i would change the cream for milk because the cream made it abit sickly and put the tinyiest amount of taggon :)

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• Lesley Joyce

  03 February 2012

  Lesley Joyce rated this recipe

  

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• Catherine79

  05 May 2012

  Catherine79 commented on this recipe

  This was delicious. Didn't have any tarragon so just added some parsley. Would recommend this as great comfort food.

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• Kate88

  07 May 2012

  Kate88 rated this recipe

  

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• kelly olivia

  09 May 2012

  kelly olivia commented on this recipe

  Wow this pie was amazing ! I added a chicken stock as I read in the reviews, also I left out the tarragon as I didn't like the smell of it but used mixed herbs which worked really well ! I made 1 large pie , kids loved it so I'll be making this again.

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• Reinette

  21 May 2012

  Reinette rated and commented on this recipe

  

  I made it yesterday and was told that it's restaurant quality good. It's a really tasty pie and, most importantly, surprisingly easy to make. I cooked up some skinless and boneless thighs and drumsticks instead of a roast chicken, only because I was too lazy to bother with roasting one and it tasted fine. The sauce is just a touch too rich for me so I will try it with creme frais next time, but this will definitely be a repeat. I had some leftover filling and pastry dough with wich I made little miniature pastie shaped pies and they were almost more popular than the 'proper' pies!

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• Must cook

  09 June 2012

  Must cook commented on this recipe

  Lovely, but don't like tarragon so just seasoned instead. SO EASY

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• amber

  16 June 2012

  amber commented on this recipe

  Definitely a hit- although I didn't use tarragon. Replaced that with dried mixed italian herbs instead....Will be a regular in our household.

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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

Ready in 45 mins

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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