Creamy Chicken & Mushroom Pie

Serves: 4

Preparation time: 10 minutes
Cooking time: 30 minutes


McCain Original Choice Medium Cut Chips

500g shortcrust pastry

2 leeks halved lengthways & thinly sliced

50g butter

300g chicken breasts skinned & cut into strips

75g chestnut mushrooms wiped, halved & sliced

125ml English white wine

salt & black pepper

few sprigs thyme

3-4 tbsp double cream

beaten egg to glaze

fresh thyme to garnish


1. Preheat the oven 200ºC/180ºC fan assisted/gas mark 6

2. Melt the butter in a heavy based sauce pan, gently sauté the leeks , remove from the pan and set aside

3. Add the chicken to the pan and cook until sealed on all sides, add the mushrooms and continue cooking for a further 4 -5 minutes

4. Stir in the wine and cream stirring continuously, increase the heat and bring the mixture to the boil, reduce the heat and simmer for 2 minutes season with salt, pepper & thyme. Set aside to cool

5. Grease 4 individual pie dishes and line with pastry

6. Divide the mixture between the dishes, and cover with a pastry lid, press firmly round the edges with a fork

7. Brush with an egg wash and sprinkle with a little thyme, make 2 steam holes in the top of each pie and bake for 18-20 minutes or until golden brown

8. Meanwhile cook your McCain Original Choice Medium Cut Chips as per pack instructions

9. Serve your homemade pie with McCain Original Choice Medium Cut Chips and steamed seasonal vegetables.

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