Chicken Mushroom & Tarragon Pie

These 3 ingredients go so perfectly together & are even better in a pie! No fancy sauces needed though a tin of condensed soup takes care of that!


Serves 4 Approx £1.40 per person

Prep time 45 minutes Cooking time 25-30 minutes




  • 3-4 boneless, skinless chicken thighs, chopped
  • 125g chestnut mushrooms, sliced
  • 2 tsp dried tarragon
  • 1 tin condensed chicken soup
  • salt & pepper
  • 1 block shortcrust pastry




Heat some oil in a large frying pan over medium heat. Brown the chicken in batches & set aside.

Add a little more oil to the pan & cook the mushrooms for a few minutes before adding the tarragon. Cook until the mushrooms are soft then set aside with the chicken.

Pre-heat the oven to 180Fan/200C/Gas6

Cut the block of pastry into two with one piece slightly bigger than the other.

Roll out the smaller piece to make the lid. When it is the thickness of a £1 coin place your pie dish onto the pastry upside down. Cut around the dish leaving about a 1cm border. Set this piece aside.

Roll out the bigger piece of pastry & use to line the pie dish. Leave an overhang of pastry.

Place a piece of baking paper inside the pastry case & fill with baking beans or dried beans/rice then put in the fridge for 15 minutes-this will reduce the chance of the pastry shrinking when it cooks.

Remove from the fridge & bake for 15 minutes, then another 10 minutes without the beans.

Place the chicken & mushrooms into a bowl along with the soup then season well with salt & pepper. Mix together well.



Pour the filling into the pastry case & make sure it's spread out to the edges. Top with the circle of pastry & press down around the edges with a fork or your finger. Make a hole in the middle of the pie to let the steam escape then brush all over with egg wash.

Bake for 25-30 minutes at 180Fan/200C/Gas6

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