Chicken Tonight - Chicken and Mushroom Pie

Chicken and Mushroom Pie

This recipe is very close to my heart as it reminds me of when Bubba was born, it was the last thing I made on a Thursday evening before my waters broke at 3.00am on Friday morning. The last proper meal we ate as a couple before he was born and also what Mr S finished off for leftovers once he finally got home on Sunday afternoon. Now that Bubba is on solids I make the same for him, just
omit any salt which we add to it once at the table if needed.
Serves 2, plus a hungry 10 month old and some leftovers if you’re lucky.


1tsp Rapeseed Oil – or any flavourless oil you prefer to use
1 medium Onion – diced
1 large Leek – sliced in half washed thoroughly and thinly sliced
4 garlic cloves – diced finely
350g Chicken breast – cubed
300g Mushrooms (My favourite is chestnut) cubed into quarters
1 tsp Paprika
½ tsp Garlic Salt
½ tsp Thyme (fresh if you have it otherwise dried is fine)
½ tsp Black Pepper
3 tbsp. Plain Flour
150ml Crème Fraiche
1 low salt Chicken Stock Cube
320g Puff Pastry ( I just use a ready-made version of this)
Milk/Egg wash


Oven proof Pie Dish


1.Preheat oven to 190 degrees fan/ 200 degrees/Gas mark 5

2.Heat oil in saucepan, add onions, leek and garlic

3.Fry on a medium heat for around 10 minutes until translucent

4.Add in chicken breast and mushrooms – fry off for a further 5 minutes until all chicken pieces are sealed

5.Add in paprika, garlic salt, thyme, black pepper and plain flour – coat chicken and mushroom pieces in this

6.Add crème fraiche and stock cube – cook out for around 10 minutes until sauce has thickened

7.Place mixture into an oven proof pie dish and top with rolled puff pastry to fit8. Make a hole in the centre of the pie for steam to escape and brush on either an egg or milk wash

9.Cook in oven for 30/35 minutes until pastry is golden brown

10.Serve with in season new potatoes and al dente asparagus spears.

Bubbas version of the same