Creamy Chicken and Mushroom Pies

Serving: These pies are great on their own, but you can also serve them with a side of vegetables or a fresh salad for a complete meal.

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to restore the crispiness.

Variations
Add herbs: Try adding fresh herbs like thyme or parsley to the filling for extra flavor.

Vegetarian Version: Replace the chicken with tofu or a medley of vegetables like spinach, zucchini, and bell peppers for a vegetarian alternative.

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy version of these pies.

FAQ
Can I make these pies ahead of time? Yes, you can assemble the pies and store them in the fridge for up to a day before baking. You can also freeze the uncooked pies for up to 2 months and bake them from frozen, adding a few extra minutes to the cooking time.

Can I use pre-cooked chicken? Yes, you can use leftover cooked chicken or rotisserie chicken for a quicker option.

These Creamy Chicken and Mushroom Pies are sure to be a hit every time you make them, offering a combination of flavors and textures that’s simply irresistible! Enjoy!