Classic chicken and mushroom pie

Name: Classic chicken and mushroom pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 4 rashers smoked streaky bacon, roughly chopped; 6 pack essential Waitrose British Chicken Thigh Fillets, cubed; 2 sprig/s rosemary; 2 tbsp plain flour; 100 ml white wine; 300 ml chicken stock; 1 tbsp Cooks' Ingredients Dried Porcini Mushrooms; 250 g chestnut mushrooms, quartered; 2 tbsp creme fraiche; 320 g pack Jus-Rol Shortcrust Pastry Sheet; 2 tbsp milk

Tender chicken, bacon and chestnut mushrooms in a creamy sauce with a crispy pastry top.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook30 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
1 onion, finely chopped
4 rashers smoked streaky bacon, roughly chopped
6 pack essential Waitrose British Chicken Thigh Fillets, cubed
2 sprig/s rosemary
2 tbsp plain flour
100ml white wine
300ml chicken stock
1 tbsp Cooks' Ingredients Dried Porcini Mushrooms
250g chestnut mushrooms, quartered
2 tbsp creme fraiche
320g pack Jus-Rol Shortcrust Pastry Sheet
2 tbsp milk

Heat the oil in a large saucepan and cook the onion, bacon, chicken and rosemary over a high heat for 5 minutes until golden. Stir in the flour and cook for a minute more then pour in the wine and bubble vigorously for 2 minutes.
Add the chicken stock and both varieties of mushroom. Cover and simmer for 10 minutes until the chicken is cooked through with no pink meat and the sauce has thickened.
Preheat the oven to 200ºC, gas mark 6. Stir in the crème fraîche then spoon the mix into a heatproof pie dish, discarding the rosemary stalks.
Open out the pastry sheet and lay it over the filling, tucking in the edges. Brush the top of the pie with milk and sit the dish on a baking sheet. Bake for 25-30 minutes until the pastry is golden and cooked through. Delicious served with mash and steamed greens.

Cook’s tip

The pie filling is ideal for freezing – spoon into a suitable container at the end of step 2 and place in the freezer. Defrost and reheat thoroughly before adding the crème fraîche and continuing from step 3.

Typical values per serving when made using specific products in recipe