Chicken pot pie recipe

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These easy chicken pot pies are oozing with a creamy filling that's made using a cheat - a can of mushroom soup! These speedy pies are a family fave...

Chicken and mushroom pot pies
  • healthy
Serves4
SkillEasy
Preparation Time25 mins
Cooking Time15 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories465 Kcal23%
Fat25 g36%
Saturated Fat9 g45%

Flakey pastry, juicy chicken meat and a secret cheat ingredient make these delicious chicken pot pies such a hit.

Chicken pot pies are age-old foodstuffs - probably dating back to ancient Greece, and certainly enjoyed in this country by Elizabeth I. But her chefs definitely couldn't have made a version as easy, speedy and delicious as this. Not least because the secret ingredient is a can of condensed mushroom soup. It's such a great cheat, adding a ton of flavour and a really creamy, thick sauce with no need for sifting flour or making a roux. In fact, this family recipe is ready in only 40 minutes. 

Each pie is under 500 calories. And, because they're pastry topped, there's no need to serve up starchy carbs like potatoes or rice - just one reason this makes a great healthy chicken recipe (opens in new tab). Add some fresh green veg like Tenderstem broccoli or kale and you're good to go. That said, pie and mash is never an unwelcome combo - especially on cold rainy evenings.

Ingredients

  • 1 leek or onion, thinly sliced
  • 1 tbsp sunflower oil
  • ½ tsp dried tarragon
  • 100ml white wine
  • 410g can condensed mushroom soup
  • 250g cooked chicken (leg meat is ideal), shredded
  • 125g petits pois, or any peas defrosted
  • 1 tbsp wholegrain mustard
  • 250g puff pastry
  • 1 free-range egg, beaten

WEIGHT CONVERTER

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Method

  1. Heat oven to 200°C/400°F/Gas 6.
  2. In a pan, fry onion or leek in oil for 5 mins until soft. Add the tarragon and wine then increase heat and boil until reduced by half.
  3. Add in the soup, chicken, peas and mustard and heat to a simmer, then divide between 4x300ml capacity ovenproof pots.
  4. On a lightly floured surface, roll out pastry to the thickness of a £1 coin. Cut out 4 lids, 3cm larger than the pots. Brush a little egg around the rim of each pot, add a pastry disc and lightly firm overhang onto sides. Brush the pastry with egg, cut in an air vent and put pies on a baking tray.
  5. Bake for 15-20 mins until the pastry is deep golden.

Top tips for making chicken pot pie

This is a great 'use it up' recipe. Add in any root vegetables that are lingering at the bottom of your fridge - chopped carrots or parsnip for example. A tin of sweetcorn is a good addition too, or swap the peas for sweetcorn.

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Octavia Lillywhite
Octavia Lillywhite

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.