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Chicken and Mushroom Pot Pie

  • Makes 4 servings
  • Prep time: 5 mins
  • Cooking time: 35 mins

This versatile chicken pot pie is the perfect midweek meal. The ingredients can be changed to suit what’s in your kitchen - if you don’t have leeks, try swapping them for an onion, or if you only have peas or corn on hand, this can be subbed for the mixed veg.

Tips & Tricks

  • Try adding a tablespoon of chopped fresh thyme to your pie mix for extra flavour.

Method

  1. Cook the leeks in a knob of butter, until defrosted and all excess water has evaporated.

  2. Add the chicken, season well with salt and pepper, then cook for 7 minutes, or until the chicken is golden.

  3. Add the mushrooms and cook for a further 5 minutes.

  4. Add vegetables and sour cream, simmering for a further 5 to 8 minutes, until the mixture has thickened.

  5. Spoon the pie mixture into 4 small bowls or one family sized pie dish, then top with the puff pastry. Bake for 20 minutes at 220°C

Ingredients

  • 400g Pams Free Range Chicken Thighs, chopped into 3cm pieces

  • 400g tin Pams Sliced Mushrooms

  • 3 cups Pams Frozen Leeks

  • 2 cups Pams Frozen Mixed Vegetables

  • 2 sheets Pams Puff Pastry 3 Tbsp sour cream