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.
Ingredients
Scale
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
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
