Chicken & Mushroom Pie

This tasty dish offers a great alternative to pastry based pies

4
20
60
Equipment: 
  • Medium saucepan
  • Sharp knife
  • Chopping board
  • Measuring spoons
  • Measuring jug
  • Potato masher
  • Fork
  • Ovenproof dish
Ingredients: 
  • 350g mixed mushrooms (for example button, chestnut, portobello), sliced
  • 500ml chicken stock (or vegetable stock if using Quorn)
  • 2 skinless chicken breasts / 2 Quorn fillets, sliced
  • 800g potatoes, cubed
  • 1 onion, finely chopped
  • 1 leek, chopped
  • 1 carrot, peeled and chopped
  • 200g green beans, chopped
  • 1 tbsp plain flour
  • 1 bayleaf
  • 1 tsp mixed herbs
  • 1 tsp dried tarragon
  • 1 tsp vegetable oil
  • Black pepper to taste
Simple steps: 
  1. Heat the oil in a medium saucepan, and then soften the onion, leeks and carrots for a few minutes
  2. Add the chicken and mushrooms and cook for a further 2-3 minutes
  3. Add the stock, green beans, herbs, tarragon and bayleaf, if the sauce needs thickening sprinkle the flour in and mix well
  4. Meanwhile, heat the oven to 180°C/ fan 160C/ gas 4, and then make the mash. Boil the potatoes until tender, drain and mash
  5. Pour the filling into an ovenproof dish and top with the potatoes
  6. Bake in the pre-heated oven for 30-40 minutes

Be careful to remove the bayleaf before serving!

Calories: 
384
Protein: 
35.1g
Fat: 
5.7g
Saturated fat: 
2.3g
Carbohydrates: 
47.9g
Sugars: 
5.7g
Salt: 
127mg
Dietary fibre: 
9g
Allergen information: 
Celery
Gluten
Mycoprotein
Sulphites
Wheat
Whole wheat