Chicken & Mushroom Pie

Chicken & Mushroom Pie

5 from 1 vote


Total Time 30 minutes
Servings 4 people


  • 600 g Manor Farm chicken, cut into strips
  • 55 g butter, plus extra for frying
  • 55 g Flour
  • 600 ml Chicken stock
  • 1 tsp Dijon mustard
  • 1 lemon, juice only
  • 1 dash of Tabasco sauce
  • 1 large onion, chopped
  • 225 g mushrooms, sliced
  • 1 handful dried morel mushrooms, soaked in warm water and drained
  • 125 ml White wine
  • 1 handful tarragon, chopped
  • 1 packet puff pastry, rolled to fit the top of your pie dish
  • 1 egg, beaten for glazing
  • Buttered Savoy cabbage, to serve


  • Melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly.
  • Gradually add the stock, stirring until well combined. Cook for about 5 minutes, stirring often until the sauce boils and thickens. Season with sea salt and freshly ground black pepper.
  • Stir in the mustard, lemon juice and Tabasco sauce and leave to simmer gently over a very low heat.
  • In another pan, melt a knob of butter and gently fry the onion, mushrooms and drained morels for about 5 minutes until soft. Add the wine, bring to the boil, then add this mixture to the simmering sauce, stirring for a couple of minutes.
  • Stir the chicken, tarragon and parsley into the sauce, then remove the pan from the heat and allow the mixture to cool.
  • Preheat the oven to 200oC/400oF/Gas Mark 6.
  • Spoon the chicken mixture into a pie dish and top with a puff pastry lid, making sure it’s sealed round the edges. Brush the pastry with beaten egg and bake for about 30 minutes or until golden. Serve with buttered savoy cabbage.

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