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Tom Kerridge’s chicken and mushroom pot pies

Name: Tom Kerridge’s chicken and mushroom pot pies
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 500ml chicken stock; 5 black peppercorns; 4 thyme sprigs; 2 bay leaves; 750g chicken thigh fillets; 2 tbsp olive oil; 200g baby chestnut mushrooms, halved; 2 banana shallots, finely diced; 2 garlic cloves, finely chopped; 150g chargrilled artichoke hearts, quartered; 50g unsalted butter; 50g plain flour, plus extra to dust; 1 tsp dijon mustard; 1 tsp wholegrain mustard; 1 tbsp tarragon, finely chopped; 100ml crème fraîche; 1 tbsp sherry vinegar; 500g packet ready-made puff pastry; 1 large free-range egg, lightly beaten with a pinch of salt

By: Tom Kerridge

Published: 15 May 24
Updated: 15 May 24

Tom Kerridge’s chicken and mushroom pot pies

Chicken pot pies are a British pub grub classic. Who better to show you how to make them than king of modern British pub food Tom Kerridge?

“These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!”

Tom Kerridge is back on the road this summer hosting Pub in the Park, the food lovers’ music festival, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious. Photograph: Cristian Barnett.

Medium
Online only 2024

Test kitchen approved

Serves 4
Hands-on time 45 min, plus chilling. Oven time 30 min

Chicken pot pies are a British pub grub classic. Who better to show you how to make them than king of modern British pub food Tom Kerridge?

Recipe taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious. Photograph: Cristian Barnett.

Freezable

Nutrition: Per pie

Calories: 1,125kcals
Fat: 71g (29g saturated)
Protein: 64g
Carbohydrates: 55g (5.8g sugars)
Fibre: 4.9g
Salt: 2.3g

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Ingredients

500ml chicken stock
5 black peppercorns
4 thyme sprigs
2 bay leaves
750g chicken thigh fillets
2 tbsp olive oil
200g baby chestnut mushrooms, halved
2 banana shallots, finely diced
2 garlic cloves, finely chopped
150g chargrilled artichoke hearts, quartered
50g unsalted butter
50g plain flour, plus extra to dust
1 tsp dijon mustard
1 tsp wholegrain mustard
1 tbsp tarragon, finely chopped
100ml crème fraîche
1 tbsp sherry vinegar
500g packet ready-made puff pastry
1 large free-range egg, lightly beaten with a pinch of salt

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Method

Put the chicken stock, peppercorns, thyme and bay leaves in a medium saucepan and bring to a simmer over a high heat. Add the chicken, reduce the heat to a gentle simmer and cook for 15–20 minutes or until tender.
Meanwhile, heat the olive oil in a frying pan over a medium-high heat, add the mushrooms and cook for 2 minutes. Add the shallots and garlic, stir and cook for 3-4 minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a plate. Strain the stock. Leave both to cool slightly.
Meanwhile, melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens (around 10 minutes). Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix.

Cut the cooked chicken into bite-size pieces and fold into the sauce and mushrooms. Season with salt and pepper to taste, then leave to cool slightly. Divide the filling between 4 individual pie dishes and put in the fridge to chill.
Roll out the pastry on a lightly floured surface to 5mm thick. Cut out 4 circles 2cm wider than your pie dishes. Brush the edges with egg, then lay, egg-wash edge down, over each pie dish. Lightly press at the edges to seal. Brush the tops with egg wash and rest in the fridge for 20 minutes.
Heat the oven to 180°C fan/gas 6. Cut a couple of slits in the top of each pastry lid to let the steam escape , then bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Leave to stand for a few minutes before serving, with a green veg and mash on the side if you like.