Chicken Pot Pies

  • Preparation Time:
    15 mins
  • Cook Time:
    40 mins
  • Serves:
  • 1 packet ROYCO® Creamy Mushroom Sauce
  • ½ ready roasted chicken broken into bite size chunks
  • 1 punnet button mushrooms sliced
  • 30 g fresh sage leaves chopped
  • 1 tablespoon olive oil
  • 2 ml sea salt
  • 1 packet ready rolled puff pastry
  • 1 egg lightly beaten with 1 teaspoon of water
  • Preheat oven to 200°C.
  • Prepare ROYCO® sauce according to pack instructions.
  • Heat a large non-stick frying pan & add oil & mushrooms to the pan. Lightly salt mushrooms, & stir fry until mushrooms are cooked & liquid has evaporated.
  • Mix mushrooms together with chicken, sage & sauce. Divide the mixture into 4 ramekins.
  • Roll out puff pastry & cut out rounds, ½ cm larger than the ramekin diameter. Brush egg onto the ramekin rims & close with pastry lids. Make 3 slits in each lid for steam to escape.
  • Brush tops with remaining egg. Bake for 30 min, until the pastry is risen & golden.
  • Serve with kettle fried chips & green salad.
  • These pies can be made in advance and kept unbaked in the fridge, but let the filling cool before covering with pastry.


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