Freezer Chicken and Mushroom Puff Pastry Pies
Six little pies with a creamy chicken and mushroom filling under a flaky puffed lid, ready to bake straight from frozen.
- Time1 hr 15
- LevelMedium
- Costabout £1.12 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt the butter in a large pan. Cook the onion and mushrooms for 8 minutes until the liquid has gone.
8 min - 2
Add the chicken and cook for 6 minutes until it turns white on the outside.
6 min - 3
Stir in the flour and thyme and cook for 1 minute. Add the milk a little at a time, stirring, until you have a thick sauce. Simmer for 5 minutes and add the pepper.
5 min - 4
Cool the filling completely. Spoon it into six ovenproof pie dishes or large ramekins.
- 5
Cut lids from the pastry slightly bigger than each dish. Press the edges down, brush with beaten egg and cut a small slit in each.
- 6
Freeze the pies on a tray, then wrap well. They keep for 3 months. Bake from frozen at 190°C (170°C fan) for 40 to 45 minutes until deep golden and piping hot in the middle.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.