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Chicken and mushroom pie

Classic creamy comfort food to warm the whole family in winter.

Ingredients

  • 600g potatoes, peeled and diced
  • 420g can butterbeans, drained
  • 20g butter or sunflower spread
  • salt and freshly ground black pepper
  • 2 tbsp sunflower oil
  • 1 small onion, peeled and sliced
  • 250g mushrooms ,wiped and sliced
  • 400g cooked left over chicken, shredded
  • 1 tsp dried tarragon
  • 2 tbsp plain flour
  • 300ml chicken stock made from a cube
  • 150ml milk

Method

  1. Bring a pan of lightly salted water to the boil then add the potatoes and cook for 10 minutes.
  2. While the potatoes are cooking, heat the sunflower oil in a non stick frying pan and add the onion and mushrooms. Cook, stirring, for 5 minutes until softened then add the cooked shredded chicken and tarragon. Stir well then sprinkle over the flour and cook for a further 2 minutes then gradually pour in the stock and milk. Bring to the boil then cook, stirring continuously, until the sauce thickens. Set aside.
  3. Once the potatoes have cooked for 10 minutes, add the butterbeans and cook for a further 5 minutes then drain well and mash with the butter (or sunflower spread) and seasoning
  4. Preheat the oven to 400F/200C/Gas 6.
  5. Spoon the creamy chicken and mushroom mixture into an ovenproof dish and top with the potato mixture. Fluff up the top with a fork and bake for 20-25 minutes until golden brown. Serve piping hot.

Goes well with...

Good Spanish Red 75cl

Good Spanish Red 75cl

"A light juicy red packed with sun ripened red fruit flavours"

Perfect with..."Great with meatballs, lasagne or tapas"

Grape:
Not Available
Country:
Spain
Price:
Under £5
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4 Serves 4 people
25 Preparation time of 25 mins
25 Cooktime for 25 mins
496
Calories
25%
5.1g
Sugar
5.7%
16.4g
Fat
23%
5.5g
Saturate
28%
1.6g
Salt
27%
of your Guideline Daily Amount (GDA)

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