The One-Pan Chicken Pie Trick That Makes Weeknights Feel Like Sunday

This creamy chicken pie has all the comfort of a Sunday dinner, but the filling and golden top come together in one ovenproof pan. The surprise is a simple shortcut that keeps the pastry crisp and the sauce silky.

Ingredients

• 1 tbsp butter
• 1 leek, sliced
• 200g mushrooms, sliced
• 2 tbsp plain flour
• 400ml chicken stock
• 100ml double cream
• 1 tsp English mustard
• 400g cooked chicken, shredded
• 100g frozen peas
• 1 ready-rolled puff pastry sheet
• 1 egg, beaten

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Melt the butter in a wide ovenproof pan.
2. Cook the leek and mushrooms for 6–8 minutes. Stir in the flour, then gradually add stock, cream and mustard.
3. Bubble for 3 minutes. Fold in chicken and peas, season and remove from the heat.
4. Lay over the pastry, trim, score, brush with egg and cut a steam hole.
5. Bake for 18–22 minutes until deeply golden.

The crisp-pastry trick

Let the filling bubble before the pastry goes on. Starting with a hot filling sends steam upward immediately, helping the pastry lift rather than soak.

Serves 4 • Prep 15 minutes • Cook 35 minutes