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Cook Like A ChefChicken

Chicken & Mushroom Pan Pie

A creamy chicken and mushroom filling with Dijon, parmesan and tarragon, capped with golden puff pastry and baked straight in the pan. A brilliant way to turn leftover chicken into a comforting one-pan pie.

Mark MoriartyFrom the series · Cook Like A Chef
60 min totalServes 4Medium
Chicken & Mushroom Pan PieChicken & Mushroom Pan Pie
Time60 min
Serves4
SkillMedium
ShowCook Like A Chef
Watch the episode

Cook Like A Chef · S2 E1 — Chicken

The full episode embeds here — arriving with Fremantle's upload schedule.

Method

1
Heat a large oven-proof casserole with the oil. Add the onions, mushrooms and garlic and cook 4-5 minutes, then add the butter. Once melted, add the flour and cook out 3 minutes.
2
Add the stock and simmer, stirring, until thickened (about 3 minutes), then stir in the cream and remove from the heat. Stir in the Dijon and parmesan, then the cavolo nero, tarragon and chicken. Season and cool in the pan.
3
Preheat the oven to 200°C. Roll the pastry over the cooled mix, press to remove air, pinch the edges and trim the excess.
4
Brush with egg wash, sprinkle with sesame seeds and bake at 200°C for 30 minutes until browned. Rest 10 minutes before serving.
ChickenPieLeftovers
Nutrition
Per serving · estimated
—kcal
—protein
—carbs
—fat

Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.

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