Chicken and Mushroom Pie

This chicken and mushroom pie is both toddler and adult friendly! Not to mention delicious too

Course Dinner, Lunch

Cuisine Worldwide

Keyword Chicken Mushroom Pie

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 506kcal

Author AnotherFoodBlogger

Peel and boil the mashed potatoesuntil soft. Drain and allow to steam for a couple minutes to remove moistureand then mash using a potato ricer/masher. Fold in the butter.
Meanwhile, dice chicken into bite sizedpieces and fry in a casserole pan with olive oil for approx. 5 minutes, removeand set aside
Dice leeks, garlic and mushrooms andcook with the butter for 2-3 minutes in the casserole pan
Add flour and dried oregano and cook for 1 minute
Stir in milk and mustard and cookfor about 5 minutes or until sauce has thickened to a gravy like consistency
Add the chicken and peas to the casseroledish, allow to cool for 10 minutes (see tips) and top with the mashed potatoes( see tips)
Bake in the oven @ 200c for 20-25minutes until potato is crispy

You can substitute breasts for thighs in the recipe but I prefer the brown meat as it’s a little more forgiving. Alternatively, you can use leftover chicken meat from a roast chicken dinner
Allow the mixture to cool slightly before adding the mashed potatoes – this makes it easier to spread the mash onto the pie. A hot pie will soak up the mashed potatoes meaning the potatoes will sink a little
I use a fork to scrape the top of my potatoes which gives you those nice crusty bits when cooked in the oven
Chicken and mushroom pie is freezer friendly – just make sure to cool it properly before freezing and when reheating if you want the crusty potato topping then do so in the oven at a low temperature until pie mix is hot and blast it under the grill for a minute to crisp up the potato