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.


  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


  • 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