Chicken & mushroom pies

Tender chicken in our creamy mushroom sauce, topped with our light, flaky puff pastry. Ready to cook in individual ramekins.

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Puff pastry (wheat flour, water, sustainable palm oil, butter (milk), salt, rapeseed oil), fresh chicken breast (32%), fresh cream (milk), button mushrooms (5%), onions, mushrooms, white wine, wheat flour, rapeseed oil, chicken stock (chicken meat, dried potato, water, yeast extract, salt, chicken fat), fino sherry, oyster mushrooms, white wine vinegar, shiitake mushrooms, porcini mushroom powder, nameko mushrooms, garlic purée, cornflour, salt, tarragon, black pepper, porcini flavour.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per pie *
    Energy925kJ/222kcal2774kJ/666kcal
    Fat12.3g37.0g
    (of which saturates)5.5g16.5g
    Carbohydrate15.6g46.8g
    (of which sugars)1.6g4.7g
    Protein10.5g31.4g
    Salt0.65g1.95g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/ gas mark 7.

    2. Remove all packaging, leaving the pies in their ramekins. For best results, brush the pastry with milk or whisked egg*.

    3. Place the ramekins on a tray in the centre of the oven and bake for 25 to 30 minutes until the pastry turns golden brown.

    4. Leave to stand for 4 minutes before serving in their ramekins. Be careful, they’ll be hot. Make sure your pies are piping hot throughout.

    *Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!

    Serve it with...

    You can’t beat fluffy mashed potato with a pie. Add some gravy and seasonal, steamed veg and you’re all set.

  • Garden peas with minted butter

    (Serves 2)

    200g green peas (about 500g of fresh pods, or you could use frozen)
    25g butter
    2tbsp butter (to sauté the onions)
    ¼ medium onion, thinly sliced
    10g fresh mint, chopped

    1. Melt 2 tbsp butter in small frying pan. Add onions and sauté for about 5 mins until they are tender.

    2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.

    3. When the peas are done, drain them, then add the butter and mint. Serve with a freshly baked Charlie Bigham's Fish Pie.


    Something to drink?

    Smooth dry white wines, like chardonnay, would be our tipple of choice here. Either that or a bright, fruity cider.

  • Reviews

    Here's a taste of what people are saying about our Chicken & mushroom pies.

    > Click here to tell us what you think


    “My husband and I have just enjoyed your chicken and mushroom pies ...they were divine, and tasted fresh and rich as if I had just made them from scratch! Thank you for providing such fantastic range of food for our table.”

    Mrs Kerry Elms-Slater


    14/05/16



    “Your chicken and mushroom pies are truly delicious; and the nicest I've ever tasted. I'm originally from Wigan... land of the pie eaters; so I know what I'm talking about! Even love the quip about the 'three little words' on the packaging! ”

    Mrs Amanda Phillips


    02/04/16



    “These are the best shop bought chicken and mushroom pies we have ever tasted and being on the wrong side of 70 we have tried plenty. The pastry was outstanding and complimented the chicken and mushroom filling. This will certainly not be our last purchase of your produce.”

    Mr Garry Henderson


    14/03/16



    “I highly recommend the Chicken & Mushroom pies… Absolutely delicious flavour… Love the pastry too.
    As good or better than any restaurant / pub where I live.”

    Mr Christopher Folkard


    24/02/16

Garden peas with minted butter

(Serves 2)

200g green peas (about 500g of fresh pods, or you could use frozen)
25g butter
2tbsp butter (to sauté the onions)
¼ medium onion, thinly sliced
10g fresh mint, chopped

1. Melt 2 tbsp butter in small frying pan. Add onions and sauté for about 5 mins until they are tender.

2. In a small saucepan, add just enough water to cover the bottom and keep the peas from scorching (about 4 tbsp). Add the peas and onion. Cover and cook over a medium heat until the peas are tender (about 5—10 minutes, depending on size and freshness). If the butter is not at room temperature, melt it while the peas are cooking.

3. When the peas are done, drain them, then add the butter and mint. Serve with a freshly baked Charlie Bigham's Fish Pie.