Quick chicken pie
Make the most of leftover cooked chicken from a roast to whip up these easy chicken pies - filled with a creamy mushroom, pea and parsley sauce and topped with golden puff pastry.
40 min4 servings529 kcal
Ingredients
- 300 g cooked chicken chopped
- 100 g frozen peas
- a handful parsley chopped
- 2 tbsp double cream
- 100 g chestnut mushrooms quartered
- 375 g sheet puff pastry
- 1 egg beaten to glaze
Instructions
- 1
Heat the oven to 200c/fan 180c/gas 6.
- 2
Mix together the chicken, peas, parsley, cream, mushrooms and season. Divide between 4 small pie dishes.
- 3
Cut the puff pastry into 4. Top each dish with pastry and trim.
- 4
Brush with egg and bake for 35 minutes until golden.
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