This chicken and mushroom pie is the perfect way to use up those leftovers thanks to this clever cheat. On Monday, Hollywood ...

Whipping up a homemade chicken pie is the ultimate comfort food, and it's surprisingly simple to create your own in a flash. The culinary queen Mary Berry has a chicken and mushroom pie that's a ...

You can make this dish vegetarian by swapping the chicken for a similar meat substitute. "This is the kind of pie that cold days are made for," says Suzanne Mulholland, AKA The Batch Lady.

Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15–20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook ...

Remove from the heat and allow to cool. 5. Roll out the short-crust pastry and line the bottom of an 8 inch (20 cm) pie dish. Once the chicken filling has cooled, spoon the mixture into the pie dish.

Method. James first explains to home cooks how to prepare the chicken and vegetables and says it should be left for around 60 minutes to bubble away quietly on its own.

(Serves-8) Ingredients. Butter to grease the pie dish and to cook the onions. 1 large onion, chopped. 2 garlic cloves, chopped. 300g button mushrooms, sliced ...

Method. 1. Preheat your oven to 200 degrees (Gas Mark 6). In a medium-sized pot over medium heat, melt some butter and then increase the heat to high.

then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between ...