british

Chicken and Mushroom Pie with Puff Pastry Lid

This baked dish pairs skinless chicken thigh, diced with chestnut mushrooms, sliced, chicken stock and puff pastry sheet. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

39 g Carbohydrates

38 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

125g skinless chicken thigh, diced 151 kcal
111g chestnut mushrooms, sliced 24 kcal
56g onion, finely chopped 22 kcal
7g olive oil 62 kcal
7g plain flour 25 kcal
153g chicken stock 9 kcal
31g creme fraiche 61 kcal
52g puff pastry sheet 290 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oil
Heat oven to 210C. Heat oil in a small ovenproof pan or skillet.
chestnut mushroomsonion
Cook chicken and onion for 5-6 minutes until lightly browned. Add mushrooms and cook 3 minutes to soften.
plain flourchicken stock
Stir in flour and cook 1 minute. Gradually add stock, stirring until thickened. Simmer 3-4 minutes.
creme fraichesaltblack pepper
Stir in creme fraiche, season with salt and black pepper, and remove from heat.
puff pastry sheet
Top with puff pastry, tucking the edges in. Cut a small steam slit.
puff pastry sheet
Bake 18-22 minutes until pastry is puffed and golden and filling is bubbling.