Chicken, Tarragon and Mushroom Pie

chicken and mushroom pie

The perfect way to transform leftover roast chicken – bake into a gorgeously golden pie with chestnut mushrooms and fragrant tarragon. 

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 4 people


Preheat the oven to gas 7, 220°C, fan 200°C and put the pastry rectangles in the fridge.

In a saucepan, melt the butter over a medium heat.

Add the onion, mushrooms and some seasoning and cook for 5 minutes, or until soft.

Add the flour and mustard powder and stir for 2 minutes.

Add the stock and vinegar. Stir for roughly 5 minutes, until the sauce thickens.

Mix in the chicken, tarragon and peas, then spoon the mixture into 4 individual rectangular pie dishes measuring approximately 18 x 13cm.

Top each with pastry.

Seal the pies by pressing down on the rim of the dish.

Brush with the beaten egg.

Make a small hole or slit in the middle of the pie to allow steam to escape while cooking.

Bake in the oven for 35 minutes, or until the pastry is crisp and golden.


375g lighter ready rolled puff pastry, cut into 4 rectangles
1 tbsp butter
1 onion, finely chopped 
200g chestnut mushrooms, quartered
3 tbsp plain flour
1 tsp mustard powder
400ml chicken stock
2 tbsp red wine vinegar
300g roast chicken, roughly chopped
3 tbsp fresh tarragon, chopped
100g frozen peas
1 egg, beaten