Chicken & Rosemary Pot Pie

Use leftover chicken to create this creamy pot pie with a rosemary twist.  For a more healthy version use skimmed milk and low fat cream.

Chicken & Rosemary Pot Pie

Makes 3-4 portions

Prep time 15-20 minutes

Cooking time 20-25 minutes


250g shredded cooked chicken (breast, leg or thigh)

100g chestnut mushrooms

2 tablespoons chopped fresh rosemary

250g ready made puff pastry

100ml milk

50ml single cream

25g butter

2 tablespoons flour

100ml milk

2 teaspoons wholegrain mustard

1 teaspoons salt

1 teaspoons black pepper

1 egg (beaten)

1 tablespoons water


  1. Pre-heat the oven to 180c gas mark 4.
  2. Place the butter in a saucepan, on a medium heat until the butter has melted, then add the mushrooms and chopped rosemary, salt and pepper then cook for 1-2 minutes.
  3. Keeping the saucepan on a low heat, add the flour then stir. Once the flour has dissolved into the butter, gently add the milk to the mixture and whisk until you have a creamy smooth texture.
  4. Once the sauce has thickened slightly remove from the heat then add the cream, wholegrain mustard and shredded chicken.
  5. Mix all the ingredients together then pour the mixture into the pie dish.
  6. In a separate bowl add the water to the beaten egg to create an egg wash then brush the outer rim of the pie dish.
  7. Cut the puff pastry into small rounds enough to hang over the pie dish, place the pastry over the pie dish and pinch the edges to seal. Place a small hole in the middle of the pie then brush the lid with the egg wash. Place on a baking tray in the pre-heated oven for 20-25minutes.
  8. Once the pastry has turned golden brown and cooked through, take the pie out of the oven and leave to rest for 1-2 minutes then serve.

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