Chicken & Mushroom Pie


  • 60g butter
  • 1 onion, peeled and sliced
  • 300g mushrooms, halved
  • 2 garlic cloves, peeled and chopped
  • 2tbsp chopped fresh thyme
  • 40g plain flour
  • 150 ml dry white wine
  • 300 ml chicken stock
  • 4 ready-roasted chicken breasts, cubed
  • 150 ml double cream
  • 250g packet ready-rolled puff pastry
  • 1 egg, beaten
  • Sprigs of thyme, to garnish


  1. Preheat oven to 200°C. Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 minutes. Add the mushrooms and cook for a further 5 minutes. Add the garlic and thyme and fry for 3 minutes. Stir in the flour and cook, stirring, for a further 5 minutes.
  2. Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
  3. Stir in the chicken and simmer for 5 minutes. Add the cream and season.
  4. Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 minutes until risen.
  5. Serve your chicken and mushroom pies, still warm from the oven with a big spoon of creamy mash potatoes and minted peas.