Chicken & Mushroom Spud Pies Recipe

Introduction

These Chicken & Mushroom Spud Pies are a comforting and delicious way to enjoy a hearty meal. Combining tender chicken, golden mushrooms, and creamy mashed potato topping, they make a perfect weeknight dinner that’s both satisfying and easy to prepare.

Ingredients

• 4 large baking potatoes
• 2 tsp oil
• 250g pack chestnut mushrooms, quartered
• 1 tsp cornflour
• 100ml milk, plus 3 tbsp extra
• 2 cooked chicken breasts, roughly shredded
• Handful chopped parsley

Instructions

1. Step 1: Microwave the potatoes on High for 10 minutes, turning them halfway through at 5 minutes. Meanwhile, preheat the oven to 220°C (fan 200°C/gas mark 7).
2. Step 2: Heat the oil in a frying pan over high heat. Add the quartered mushrooms and fry until golden brown.
3. Step 3: Stir in the cornflour, then gradually add 100ml of milk while stirring. Simmer until the sauce is smooth and thickened. Season to taste.
4. Step 4: Mix the cooked chicken and chopped parsley into the mushroom sauce.
5. Step 5: Carefully scoop most of the potato flesh out of the skins into a bowl. Mash this with the remaining 3 tablespoons of milk and some seasoning.
6. Step 6: Spoon the chicken and mushroom mixture into the potato skins, then top each with the mashed potato.
7. Step 7: Place the filled skins on a baking tray and bake in the preheated oven for about 10 minutes, until the tops are golden and the skins are crisp.
8. Step 8: Serve warm, ideally with green vegetables or a fresh salad.

Tips & Variations

• For extra richness, add a small handful of grated cheese to the mashed potato topping before baking.
• Substitute chicken with cooked turkey or use cooked vegetarian alternatives for a different twist.
• Add a pinch of nutmeg to the mashed potato for a subtle warmth and flavour depth.
• If you prefer, roast the potatoes instead of microwaving for a fluffier texture.

Storage

Store any leftover spud pies in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 180°C for 10–15 minutes until heated through and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken filling in advance?

Yes, the chicken and mushroom filling can be made a day ahead and stored in the fridge for convenience.

What can I serve with these spud pies?

They pair well with green vegetables like steamed broccoli or green beans, or a simple mixed salad for a light, balanced meal.

Chicken & Mushroom Spud Pies Recipe

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★★★★★

4.5 from 97 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4 spud pies 1x

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Description

Delicious and comforting Chicken & Mushroom Spud Pies featuring creamy chicken and mushroom filling topped with fluffy mashed potatoes, baked until golden and crisp. Perfect as a hearty meal served with greens or salad.

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Ingredients

Scale 1x2x3x

Potatoes

• 4 large baking potatoes

Filling

• 2 tsp oil
• 250g pack chestnut mushrooms, quartered
• 1 tsp cornflour
• 100ml milk
• 2 cooked chicken breasts, roughly shredded
• Handful chopped parsley

Mash Topping

• 3 tbsp milk

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Instructions

1. Prepare the potatoes: Microwave the baking potatoes on High for 10 minutes, turning them halfway through after 5 minutes to ensure even cooking. While microwaving, preheat your oven to 220°C (fan 200°C, gas mark 7).
2. Cook the mushrooms: Heat 2 teaspoons of oil in a frying pan over high heat. Add the quartered chestnut mushrooms and fry until they turn golden brown, which should take a few minutes.
3. Make the sauce: Stir in 1 teaspoon of cornflour into the mushrooms to help thicken the sauce. Gradually pour in 100ml of milk, stirring continuously, then simmer gently until the sauce is smooth. Season the mixture to taste with salt and pepper.
4. Add chicken and parsley: Stir the shredded cooked chicken breasts and chopped parsley into the mushroom sauce, ensuring everything is well combined and heated through.
5. Prepare the potato skins: Carefully slice the cooked potatoes in half and scoop out most of the flesh, leaving the skins intact to create potato shells. Mash the scooped potato with 3 tablespoons of milk and season with salt and pepper to taste.
6. Assemble the pies: Spoon the chicken and mushroom filling evenly into the potato skins. Then, top each filled skin with a generous layer of the creamy mashed potato mixture.
7. Bake to finish: Place the assembled spud pies onto a baking tray and bake in the preheated oven for 10 minutes. This will allow the tops to turn golden and the potato skins to crisp up nicely.
8. Serve: Remove from oven and serve immediately with green vegetables or a fresh salad on the side for a complete meal.

Notes

• You can substitute chestnut mushrooms with any preferred mushroom variety.
• Use leftover roast chicken or cooked chicken to save time.
• For extra flavor, add a teaspoon of mustard to the filling sauce.
• Microwaving potatoes before baking speeds up cooking time significantly.
• Adjust seasoning in both filling and mash to your taste preference.
• Serve with steamed green beans, broccoli, or a mixed leaf salad for balance.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: chicken pie, mushroom pie, spud pie, baked potato recipe, comfort food, easy dinner, mushroom chicken bake