• 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 2 leeks, trimmed and sliced
  • 250 g pack closed-cup chestnut mushrooms, quartered
  • 1.5 tbsp chopped fresh rosemary
  • 300 g cooked roast chicken, cut into bite-size pieces
  • 400 g tin cream of chicken soup
  • 375 g lighter ready-rolled puff pastry
  • 1 medium British free-range egg, lightly beaten
  • 200 g pack fine beans, steamed, to serve


  1. 1

    Preheat the oven to 200ºC, fan 180°C, gas 6. Heat the oil in a large pan, add the garlic and leeks and cook gently for 5 minutes.

  2. 2

    Stir in the mushrooms, rosemary, roast chicken and the soup. Season with black pepper, then simmer for 5-10 minutes. Pour into a 1.5-litre pie dish.

  3. 3

    Brush a little water along the edge of the pie dish. Unroll the pastry over the dish, trim off the excess and press to seal the edges. Make a small slit in the centre, place on a baking tray and brush the top with beaten egg. Bake for 30 minutes until golden. Serve with the beans in a separate dish.

Nutritional Details

Each serving provides
  • Energy 2525kj 603kcal 30%
  • Fat 31.9g 46%
  • Saturates 10.5g 53%
  • Sugars 4.9g 5%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

40.6g carbohydrate 4.4g fibre 36.2g protein

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