Creamy Chicken & Mushroom Pie served with McCain Medium Cut Chips

Key Information

  • Serves: 4
  • Preparation time: 10 mins
  • Cooking time: 30 mins


McCain Original Choice Medium Cut Chips
500g shortcrust pastry
2 leeks halved lengthways & thinly sliced  
50g butter 
300g chicken breasts skinned & cut into strips  
75g chestnut mushrooms wiped, halved & sliced  
125ml English white wine  
salt & black pepper
few sprigs thyme
3-4 tbsp double cream
beaten egg to glaze  
fresh thyme to garnish  


1. Preheat the oven 200ºC/180ºC fan assisted/gas mark 6

2. Melt the butter in a heavy based sauce pan, gently sauté the leeks , remove from the pan and set aside

3. Add the chicken to the pan and cook until sealed on all sides, add the mushrooms and continue cooking for a further 4 -5 minutes

4. Stir in the wine and cream stirring continuously, increase the heat and bring the mixture to the boil, reduce the heat and simmer for 2 minutes season with salt, pepper & thyme. Set aside to cool

5. Grease 4 individual pie dishes and line with pastry

6. Divide the mixture between the dishes, and cover with a pastry lid, press firmly round the edges with a fork

7. Brush with an egg wash and sprinkle with a little thyme, make 2 steam holes in the top of each pie and bake for 18-20 minutes or until golden brown

8. Meanwhile cook your McCain Original Choice Medium Cut Chips as per pack instructions

9. Serve your homemade pie with McCain Original Choice Medium Cut Chips and steamed seasonal vegetables.