TM's Roast Chicken & Mushroom Pie

Published Monday, 03 March 2014
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Chef Phil Vickery returns to the This Morning kitchen to demonstrate how to make his favourite roast chicken and mushroom pie.

TM's Roast Chicken & Mushroom Pie
Chicken and Mushroom Pie. (© ITV)
6-8 people
Preparation time
20 minutes
Cooking time
35-40 minutes


  • 4 tbsp olive oil
  • salt
  • pepper
  • 350g large flat mushrooms
  • 1 onion, peeled and chopped finely
  • 1 clove garlic, chopped finely
  • 1 tbsp oil
  • 500g cooked chicken thighs, including skin, chopped
  • 150g frozen peas
  • 2 small carrots, cooked cut into small pieces
  • 500mls chicken gravy roughly, very thick
  • 1 x 375g ready rolled short pastry sheet
  • beaten egg


  1. Pre heat the oven to 200°C gas 6.
  2. Pre heat the grill to highest setting.
  3. Place the mushrooms on a tray, season well with salt and pepper. Drizzle over the oil and grill for 15 minutes so the mushrooms take on a firmer texture. Cool then slice.
  4. Heat the oil and add the onions and garlic, cook for 2-3 minutes.
  5. Add the chicken, peas, carrots, mushrooms and mix well.
  6. Add enough gravy to just bring all the mixture together.
  7. Spoon into a 270cm x 6.5cm deep oval dish.
  8. Egg the top of the baking dish, then lay the pastry over, press down well and decorate the edge.
  9. Egg well, then make 2-3 slits in the top of the pastry.
  10. Bake for 35-40 minutes, cool for 10 minutes then cut and eat.
  11. Serve with pickled red cabbage.
© UTV News
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