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.

📝 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. 1Heat the oven to 200c/fan 180c/gas 6.
2. 2Mix together the chicken, peas, parsley, cream, mushrooms and season. Divide between 4 small pie dishes.
3. 3Cut the puff pastry into 4. Top each dish with pastry and trim.
4. 4Brush with egg and bake for 35 minutes until golden.