Guest chef

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).

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Smoky chicken and mushroom hot pot pie

  • Serves 4
  • Prep 15 mins
  • Total time 1 hr
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Smoky chicken and mushroom hot pot pie
Smoky chicken and mushroom hot pot pie

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil and butter in a large frying pan and fry the spring onions, mushrooms and lardons with a pinch of salt for 10 minutes. Transfer to a bowl and set aside.
  • 2Chop the cooked chicken slices and add them to the bowl with the mushroom sauce and parsley. Mix well. Divide the mixture equally between 4 x 300ml ovenproof mugs, teacups or ramekins.
  • Just the thing when you need a quick and filling pie
  • 3Unroll the pastry straight from the fridge and cut into 4 rectangles. Cut a small slit in the centre of each. Drape the pastry over the top of the mugs and brush with the beaten egg.
  • 4Bake in the oven for 30-35 minutes until golden, risen and bubbling.
  • The pastry topping is rather indulgent – you can, of course, use less pastry and turn the trimmings into palmiers or individual tarts.
  • Recipe photograph by Lauren Mclean

Get ahead

Prepare up to the end of step 3 up to 1 day ahead, then cover loosely with clingfilm and chill. To bake straight from chilled, add an extra 5 minutes to the cooking time.

You will need

  • 1 tbsp olive oil
  • a good knob of butter
  • 4 spring onions, finely chopped
  • 200g baby button mushrooms, halved
  • 80g Taste the Difference oak smoked dry cured bacon lardons
  • 160g pack chargrilled chicken breast slices
  • 1 x 350g tub Sainsbury’s chilled Italian mushroom sauce
  • a handful of flat-leaf parsley, chopped
  • 375g ready-rolled all butter puff pastry
  • 1 egg, beaten, to glaze

+ Nutritional Information