Chicken and Mushroom Pot Pie

Name: Chicken and Mushroom Pot Pie
Yield: Serves 4–6
Ingredients: 2 carrots, roughly chopped; 8 boneless, skinless chicken thighs, roughly chopped (or use 4 chicken breasts); 1 × 320-g (11-oz) packet ready-rolled puff pastry or 500-g (1 lb 2-oz) block puff pastry; 1 egg, beaten; 1 tablespoon picked thyme leaves or 1 teaspoon dried mixed herbs; 2 tablespoons sunflower or vegetable oil; 350 ml (12 fl oz) whole (full-fat) milk; 30 g (1 oz) plain (all-purpose) flour; 30 g (1 oz) butter; 500 g (1 lb 2 oz) chestnut or button mushrooms, sliced; 200 g (7 oz) frozen peas; 1 celery stick, finely chopped; 1 onion, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

I was introduced to chicken and mushrooms in the 1990s via a jar of Chicken Tonight. Who didn’t love those adverts? I adore this combo, but the whole thing can look a bit grey. Adding peas adds a pop of colour and some much‑needed veg.

Ingredients

500 g (1 lb 2 oz) chestnut or button mushrooms, sliced

Method

Heat a frying pan (skillet) or saucepan with a lid over a medium heat. Dry fry the mushrooms until they’ve released their liquid and it has evaporated – this can take 10 minutes. Drizzle in 1 tablespoon of the oil and fry until golden. Remove the mushrooms from the pan, leaving the oil behind.

Add the remaining oil to the pan. Once hot, add the chicken and brown it all over – you can do

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

One-Pot Wonders

No reviews for this recipe

The licensor does not allow printing of this title