Speedy Chicken, Tarragon and Mushroom Pie
By OcadoLife
Published on 30 January 2026
A home-cooked chicken pie in 20 mins? Yes, it can be done! In OcadoLife recipe editor Lauren Hoffman’s Speedy Chicken, Tarragon and Mushroom Pie, the crunchy golden filo topping is baked separately, while the filling bubbles away on the hob. Using cooked chicken is a real time saver – and a good way to use up Sunday roast leftovers if you have any. Serve with buttery mash and your choice of greens.
Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 3 sheets filo pastry
- 2 spritzes olive oil spray
- 100g frozen shallots
- 225g sliced mushrooms
- 450g roast chicken, shredded
- 200ml chicken stock, hot
- 1 tbsp chopped tarragon
- 1 tsp Dijon mustard
- 2 tbsp crème fraîche
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Tear each sheet of filo into 3 even pieces, then scrunch each one up to make 9 fist-sized balls. Put on a baking tray and spritz with olive oil; bake for 10 mins or until golden.Step 2
Meanwhile, spritz a 23cm frying pan with oil. Tip in the shallots and cook for 2 mins to soften. Add a pinch of salt and the mushrooms, then cook for 5 mins.Step 3
Add the shredded cooked chicken to the pan with the stock, tarragon and mustard; season. Simmer for 5 mins or so, then stir in the crème fraîche. Arrange the filo on top and serve.