Tana Ramsay's chicken and mushroom pie pots recipe

Tana Ramsay’s creamy chicken pies make a perfect family meal that can be made in advance

Serves 4

Prep 50 mins
Cook 25-30 mins

• 4 boneless skinless chicken breasts sliced into 1cm-wide strips
• 3 tbsp olive oil
• 2 red onions, peeled and finely sliced
• 2 garlic cloves, peeled and finely chopped
• 12 button mushrooms, sliced
• 2 tsp fresh tarragon leaves
• 50ml white wine
• 200ml fresh chicken stock
• 142ml carton double cream
• 2 tbsp chopped fresh flat-leaf parsley
• 1 x 375g pack ready-rolled puff pastry
• 1 egg, lightly beaten

1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Season the chicken with salt and pepper. Heat 2 tablespoons of oil in a large frying pan and brown the chicken pieces on all sides. Take out and put to one side.

2. Add the remaining oil to the pan, then add the onions and garlic and cook until softened. Add the mushrooms and tarragon and cook until the mushrooms are tender and lightly coloured. Pour in the wine and simmer until almost evaporated, then add the stock and simmer until reduced by half.

3. Add the cream and simmer for a couple of minutes until the sauce is slightly thickened, then add the parsley and season with salt and pepper. Leave to cool.

4. Stir the chicken into the thickened sauce. Divide the mixture among four ovenproof bowls, each about 300ml capacity; the mixture should reach about 1cm from the top (see Why Not Try, below).

5. Divide the sheet of pastry into four and cut a strip from each piece about 1cm wide. Brush the rim of each pie dish with the beaten egg, then gently press the pastry strips around each rim. Next, take the pastry squares and lay them over the top of the pie, trimming off any excess pastry. Using your thumb and forefinger, pinch around the rim of each pie at 2cm intervals to seal. Make a small hole in the centre of each one.

6. Lightly brush the tops with beaten egg and add a light sprinkling of salt. If you are feeling artistic, use the pastry trimmings to decorate the tops with cut-out pastry shapes and stick them on with beaten egg.

7. Place the pies on an oven tray and bake in the oven for 25-30 minutes until piping hot in the centre and golden brown on the top.

Why not try...
You can make the filling in advance and leave in the pie dishes in the fridge. You will need to cook the pies for slightly longer to make sure the filling is thoroughly heated through, and you may need to cover the tops with foil to prevent them getting too brown. Serve with a large side dish of steamed broccoli and delicious new potatoes.


Taken from Home Made by Tana Ramsay (HarperCollins, £14.99)