Chicken and Mushroom pie

Comforting chicken and mushroom pie for a wholesome family meal.
Serves: 4
  • 1 tsp vegetable oil
  • 4 x 150g chicken breast, diced
  • 1 medium onion, chopped
  • 250g mushrooms, sliced
  • 2 medium carrots, diced
  • 51g sachet cream of chicken soup
  • 410g Carnation Evaporated Milk
  • 250g Puff pastry, pre-rolled
  • 1 egg
  • Serve with mashed root vegetables
  • 3 medium carrots
  • 2 medium parsnips
  • 100ml Carnation Evaporated Milk
  • Black pepper

You will also need...

Ovenproof dish
  • Very easy

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins PT5M

    Cook time
    1 hr PT60M

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Each serving typically contains

  • Energy 2265kJ 541kcal 27%
  • Fat 25.4g 36%
  • Saturates 12.1g 61%
  • Sugars 17.7g 20%
  • Salt 1.29g 21%

of an adult's Reference Intake (RI)*
Energy per 100g: 661kJ/158kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat oven to 200C (180C with fan) gas mark 4. Heat the oil in a large saucepan and add the onions, cook until sweet and soft. Add the chicken and brown on high for 5 minutes.
  2. Tip in the rest of the vegetables, soup powder and Carnation Evaporated Milk. Mix well and simmer for 10 minutes, stirring occasionally until thickened.
  3. Pour into a casserole dish and cover with the puff pastry. Use the back of a fork to seal the pie all the around the edges (this also makes it look pretty) and brush the top with egg yolk.
  4. Bake until the pastry has risen and is a lovely golden brown.

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