Photo of Easy chicken & mushroom pie by WW

Easy chicken & mushroom pie

Total Time
1 hr 10 min
20 min
50 min
A hearty pie is a real treat on a chilly evening. This one has a tasty chicken and mushroom filling, topped with light puff pastry.


Low Fat Spread

15 g


2 medium, trimmed and thickly sliced


250 g, chestnut, thickly sliced

Plain White Flour

3 tablespoon(s), level

Chicken stock cube(s)

1 cube(s), to make 300ml stock

Half Fat Crème Frâiche

150 g

Wholegrain Mustard

1 tablespoon(s), level

Chicken breast, skinless, grilled

300 g, shredded

Tarragon, fresh

15 g, leaves picked and roughly chopped

Ready rolled light puff pastry sheet

225 g, (what is used from a 320g pack)

Egg, whole, raw

1 medium, raw, lightly beaten

New potatoes, raw

400 g

Green Beans

300 g, trimmed


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7.
  2. Melt the spread in a pan over a medium heat. Add the leeks and mushrooms and cook for 5 minutes, or until softened. Season to taste, then stir in the flour and cook for 2 minutes. Gradually add the stock, followed by the crème fraîche. Cook for 5 minutes on a low heat, stirring often, until the sauce has thickened, then stir in the wholegrain mustard.
  3. Stir the chicken and tarragon into the sauce, then spoon the mixture into a 23cm round pie dish. Top with the pastry, pressing it along the edge of the dish to seal and trimming off and discarding any excess. Cut a small cross in the centre of the pastry, then brush all over with the beaten egg.
  4. Bake for 35 minutes, or until the pastry is golden.
  5. Meanwhile, cook the new potatoes in a pan of boiling water for 10 minutes. Add the beans for the last 5 minutes of cooking time. Drain the vegetables and serve with the pie.