Chicken and mushroom pie

PREP

25MINS

SERVES

4PEOPLE

COOK

25MINS

Great Taste Less Waste

PREP

25MINS

SERVES

4PEOPLE

COOK

25MINS

More recipes...Chicken and mushroom pie

One pot Chicken

For more leftover chicken recipes visit morrisons.co.uk/gtlw

Chicken and pepper byriani

Chicken noodle soup

• 600g potatoes, peeled and diced

• 420g can butterbeans, drained

• 20g butter or sunflower spread

• salt and freshly ground black pepper

• 2 tbsp sunflower oil

• 1 small onion, peeled and sliced

• 250g mushrooms ,wiped and sliced

• 400g cooked left over chicken, shredded

• 1 tsp dried tarragon

• 2 tbsp plain flour

• 300ml chicken stock made from a cube

• 150ml milk

1. Bring a pan of lightly salted water to the boil then add the potatoes and cook for 10 minutes.

2. While the potatoes are cooking, heat the sunflower oil in a non stick frying pan and add the onion

and mushrooms. Cook, stirring, for 5 minutes until softened then add the cooked shredded chicken and tarragon. Stir well then sprinkle over the flour and cook for a further 2 minutes then gradually pour in the stock and milk. Bring to the boil then cook, stirring continuously, until the sauce thickens. Set aside.

3. Once the potatoes have cooked for 10 minutes, add the butterbeans and cook for a further 5 minutes then drain well and mash with the butter (or sunflower spread) and seasoning

4. Preheat the oven to 400F/200C/Gas 6.

5. Spoon the creamy chicken and mushroom mixture into an ovenproof dish and top with the potato mixture. Fluff up the top with a fork and bake for 20-25 minutes until golden brown. Serve piping hot.

Ingredients

5 easy steps...

of your guideline daily amount

496Calories Sugar Fat Saturates

5.1g 16.4g 5.5g 1.6g

25% 5.7% 23% 28% 27%

One serving provides…

Salt

Did you know?...Morrisons chickens are bred, reared and packed in the UK. All you get is 100 per cent British chicken with nothing artificially added.