Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome

Chicken and mushroom potato pie


A healthier alternative to a pastry pie

Google Ads
Rate this recipe 3/5 (126 Votes)


  • 400g chicken breast
  • 6 medium size potatoes
  • ½ onion
  • 300g mushrooms
  • 1tsp sage
  • 1tsp cracked black pepper
  • ½tsp dried parsley
  • 295g tinned condensed mushroom soup
  • 1tbsp butter
  • Milk


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 50mins
Cost Average budget


Step 1

Peel and chop the potatoes into quarters and add to a pan of boiling water. Cover and cook for 20 minutes until they are soft and a fork will go in easily.

Step 2

Whilst the potatoes are cooking finely chop the onion and fry in 1 tsp vegetable oil or spray oil until translucent.

Step 3

Chop the chicken into 1 inch cubes and add to the onion fry until the meat has browned.

Step 4

Quarter the mushrooms and add to the chicken. Stir well and cover. Cook on a medium heat for 2 minutes.

Step 5

Add the sage, black pepper and mushroom soup and mix well. Cover and cook on a low heat for 5 minutes. Pour the mix into an ovenproof dish.

Step 6

Drain the potatoes and add the butter and parsley. Add a little milk and mash the potatoes, continue to add the milk a little at a time until all lumps are gone and the potatoes are a firm but creamy mashed potato consistency. Place potatoes on top of the chicken and spread it out to completely cover. Run a fork up and down gently to makes lines in the potato, as this helps the potato brown on top.

Step 7

Cook in the oven at 220°C for 20-30 minutes until the potato starts to go brown and crispy.

For a change use sweet potatoes instead of normal ones, just omit the milk from the mash.

Like these recipes? Then you'll love

Leave a comment about this recipe

Chicken and mushroom potato pie Mild Chicken Curry