Creamy Chicken, Mushroom and Carrot Pie Filling recipe

Name: Creamy Chicken, Mushroom and Carrot Pie Filling
Total time: 30 min
Yield: 3 servings
Cuisine: British
Ingredients: 300g Tesco Frozen Cooked Chicken Pieces; 150ml Cream; 200g Mixed Mushrooms; 2 Carrots; 1 Onion; 20g Butter; 1 sheet Pastry

Tender chicken with mushrooms and carrots in a silky cream sauce makes a comforting filling. Serve it with a crisp topping or alongside potatoes for a simple family meal.

30 min · Easy · British Jump to method

Creamy Chicken, Mushroom and Carrot Pie Filling

Ingredients

3 servings

300g Tesco Frozen Cooked Chicken Pieces
150ml Cream
200g Mixed Mushrooms
2 Carrots
1 Onion
20g Butter
1 sheet Pastry

Nutrition	Per serving
Calories	544 kcal
Protein	24 g
Carbohydrates	29 g
Fat	35 g
Saturated fat	17 g
Fibre	4.5 g
Sugar	6.5 g
Sodium	520 mg

Why this works

A rich, filling pie filling with good protein and moderate vegetables, but relatively high in saturated fat and energy due to the cream, butter and pastry.

Good protein content. Chicken provides a substantial amount of complete protein to support muscle maintenance and satiety.

Vegetable micronutrients. Carrots, onions and mushrooms contribute fibre, potassium and antioxidants such as beta-carotene and selenium.

Higher saturated fat. Cream, butter and pastry make this dish relatively high in saturated fat, so portion size matters if you are watching heart health.

Method

Melt the butter in a large saucepan over a medium heat.
Add the onion and carrots and cook for 5 minutes until beginning to soften.
Stir in the mixed mushrooms and cook until their liquid has mostly evaporated.
Add the chicken pieces and heat through for 3-4 minutes.
Pour in the cream and simmer gently until the filling is rich and creamy.
Season to taste if desired and serve as a pie filling or with your favourite side.
If using pastry or mash, spoon the filling over or into it just before serving.

Prefer the classic version? Curried Chicken and Pepper Pie Filling

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