Name: Chicken & Mushroom Spud Pies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 4 large baking potatoes; 2 tsp oil; 250g pack chestnut mushrooms, quartered; 1 tsp cornflour; 100ml milk; 2 cooked chicken breasts, roughly shredded; handful chopped parsley; 3 tbsp milk; salt and pepper to season (to taste)

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Introduction

These Chicken & Mushroom Spud Pies are a comforting and delicious way to enjoy hearty flavors wrapped in crispy potato skins. Perfect for a cozy weeknight dinner, they combine tender chicken, savory mushrooms, and fluffy mashed potato topping for a satisfying meal.

The image shows two stuffed artichoke halves placed on a white plate, each topped with a light, fluffy cream-colored mashed mixture with slight browning on top. Below the mash on each half, there are visible bits of brown grilled or roasted mushrooms and shredded chicken lightly mixed together. To the left side of the plate, a small bunch of fresh green leaves adds a vibrant contrast. A fork and knife with a cream-colored handle rest on the right edge of the plate. The plate is set on a white marbled surface with a faint checkered cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large baking potatoes
2 tsp oil
250g pack chestnut mushrooms, quartered
1 tsp cornflour
100ml milk, plus 3 tbsp
2 cooked chicken breasts, roughly shredded
handful chopped parsley

Instructions

Step 1: Microwave the potatoes on High for 10 minutes, turning them after 5 minutes to ensure even cooking. Meanwhile, preheat the oven to 220°C (fan 200°C, gas mark 7).
Step 2: Heat the oil in a frying pan over high heat. Add the quartered mushrooms and fry until golden brown.
Step 3: Stir in the cornflour to the mushrooms, then gradually add 100ml of milk, stirring continuously. Let the mixture simmer until it forms a smooth sauce. Season to taste.
Step 4: Remove the pan from the heat and stir in the shredded chicken and chopped parsley, combining well.
Step 5: Carefully scoop out most of the potato flesh from the skins, leaving a thin layer to keep the shape intact. Mash the potato with the remaining 3 tablespoons of milk and season to taste.
Step 6: Spoon the chicken and mushroom filling into the potato skins, then top with the mashed potato. Place the filled skins on a baking tray and bake in the oven for 10 minutes, or until the tops are golden and the skins crisp up slightly.
Step 7: Serve hot, accompanied by green vegetables or a fresh salad for a complete meal.

Tips & Variations

For extra flavor, add a pinch of dried thyme or rosemary to the mushroom sauce while cooking.
Use leftover roast chicken to save time and add richness to the filling.
Try mixing in grated cheddar cheese into the mashed potato topping for a cheesy crust.
For a vegetarian version, substitute the chicken with cooked lentils or tofu.

Storage

Store any leftover pies in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 180°C (fan 160°C) for about 10-15 minutes until hot and crispy. Avoid microwaving if you want to preserve the crispy topping.

How to Serve

The image shows two small stacked dishes on a white plate placed on a white marbled surface. Each dish has a base layer of a round, light golden vegetable, topped with a layer of shredded brown mushrooms or meat. On top of this is a generous dollop of mashed potato with a fluffy texture that looks slightly toasted on the edges. To the left side of the plate, there is a small bunch of fresh green leafy watercress. A silver fork and a knife with a pale yellow handle rest on the right edge of the plate. The colors are soft and warm, focusing on the earthy tones of the food and fresh greens. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these spud pies in advance?

Yes, you can prepare the filling and mash ahead of time and store them separately in the fridge. Assemble the pies just before baking for best results.

What can I serve with these spud pies?

These pies pair wonderfully with steamed green vegetables such as broccoli or green beans, or a simple fresh salad to balance the richness.