Chicken one pot pie

This hearty one-pot pie showcases our Everyday British diced chicken leg fillet, a delicious, free-range carcass balancing cut. Made with tender chicken, earthy mushrooms and golden puff pastry, it’s delicious and made in just 35 minutes.

45 mins

3-4

Medium

• 2 tbsp olive oil
• 2 onions, sliced
• 2 garlic cloves, sliced
• 350g diced chicken leg fillet
• 350g chestnut mushrooms, thickly sliced
• 10g fresh thyme
• 375g ready-rolled puff pastry
• 1 chicken stock cube
• ½ tbsp red wine vinegar

1. Preheat the oven to 220°C/425°F/Gas 7.
2. Fry the mushrooms in 1 tsp olive oil with half the garlic for about 4 minutes until beginning to brown. Set aside.
3. Add the remaining olive oil, onions, and remaining garlic to a 30cm ovenproof frying pan. Fry for 3-5 minutes until softened. Add the chicken and cook for 6 minutes, turning until golden all over. Add the mushrooms and half the thyme.
4. Make the stock by stirring the stock cube and vinegar into 150ml boiling water. Add to the chicken mixture, cook on a high simmer for 1 minute, then turn off the heat.
5. Transfer the mixture to a medium baking dish (about 25cm x 20cm). Unroll the pastry and place it over the top, trimming any excess. Very lightly score the pastry with a criss-cross pattern, then brush with 1 tsp olive oil. Poke a hole in the middle and add a sprig of thyme for decoration.
6. Bake for 15 minutes until the pastry is golden.