Description
Delicious Chicken & Mushroom Spud Pies featuring golden sautéed mushrooms and juicy shredded chicken encased in fluffy mashed potato baked to crisp perfection. A comforting and hearty dish perfect for a satisfying meal.
Ingredients
Scale
Potatoes
- 4 large baking potatoes
Filling
- 2 tsp oil
- 250g pack chestnut mushrooms, quartered
- 1 tsp cornflour
- 100ml milk
- 2 cooked chicken breasts, roughly shredded
- handful chopped parsley
Mash Topping
- 3 tbsp milk
Instructions
- Microwave Potatoes: Microwave the whole baking potatoes on High for 10 minutes, turning them halfway after 5 minutes to ensure even cooking. Meanwhile, preheat your oven to 220C (fan 200C) or gas mark 7.
- Cook Mushrooms: Heat 2 teaspoons of oil in a frying pan over high heat. Add the quartered chestnut mushrooms and fry them until they turn golden and release their moisture, creating a flavorful base for the filling.
- Make Sauce: Stir in 1 teaspoon cornflour into the mushrooms in the pan, then gradually add 100ml milk while stirring continuously. Allow the mixture to simmer gently until it forms a smooth sauce. Season to taste.
- Add Chicken & Parsley: Mix the roughly shredded cooked chicken breasts and chopped parsley into the mushroom sauce, combining all the flavors perfectly.
- Prepare Potato Skins: Carefully scoop most of the cooked potato flesh out of the skins and place it into a bowl. Mash the potato with the remaining 3 tablespoons of milk and season well to taste.
- Assemble Pies: Spoon the chicken and mushroom filling evenly into each potato skin shell. Top each with a generous layer of the mashed potato, smoothing the tops evenly.
- Bake: Place the filled potato skins on a baking tray and bake in the preheated oven for 10 minutes, until the tops are golden and the potato skins have crisped slightly.
- Serve: Serve the chicken and mushroom spud pies hot, accompanied by green vegetables or a fresh salad for a complete meal.
Notes
- You can substitute chestnut mushrooms with button mushrooms if preferred.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust seasoning to taste, especially after mashing the potatoes.
- To crisp the skins further, place under the grill for 1-2 minutes after baking.
- For a creamier sauce, substitute part of the milk with cream.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: chicken spud pie, mushroom pie, baked potato dish, comfort food, British recipe, hearty meal
