Chicken Mushroom pie

Took a really long time, very watery

Add chickpeas and also add cheese

Could use some red wine when cooking the mushroom sauce with the chicken. Also, some peas would work with the recipe too.

Tasted okay but sauce was very thick and looked horrible.

Took way more than 15m to prep

Definitely takes longer than 15 mins to prep! It is great. I did add a posture blend of herbs to the sauce before baking.

ended up tasting good but the recipe is involved and needs hot sauce

We added chickpeas instead of chicken and it was delicious. Boiled the potatoes in the microwave for 7 mins. Added parmesan for the last 10minutes in the oven. Will be making again.

Was lovely with some added garlic and needs a bit more cooking time on the potato other than that it was great!

Really good flavor. Suggest adding vegetables and maybe some cream to the sauce.

Modified with the addition of garlic, white cheddar, gouda and chives.

Very soggy and bland. Spent 2 hours prepping and cooking and it came out the oven almost liquid Luckily I saved the potatoes and we basically had round chips for tea.

Must remember to buy the tarragon

It's really tasty. Many others have stated the importance of good seasoning throughout. I cooked the potatoes pre sliced, which sped up the process.

Made it for 5 people, it was really good and tasty! Loved it.

I used less stock than stated and then topped it up with boiling water as needed. I added a few peas, because I love peas 😊 Other than that I followed the instructions and it tasted great. Next time I will try butter on the potatoes.

Fantastic! I baked it on individual trays, painted the potatoes with butter. I used corn starch instead of flour, eyeballing the amount and didn’t have the “too much liquid” issue. I also replaced chicken breast with boneless thighs (tastier). A little chopped parsley on top for looks… Will try this dish in the air fryer next time…

I agree with other comments.. Lot of liquid... I also left mushrooms in quarters... and used less stock... but very tasty

We enjoyed this. We'll definitely make this again.

Little bit too much liquid, will use less stock next time

We will definitely be making this again. It was time consuming and used a lot of different dishes so we will try to simplify it. My husband wasn't a fan of blending the mushrooms, so next time we will probably just slice them and use heavy cream or cornstarch to thicken the stock.

A very earthy farmhouse taste.

Lo hice con contramuslos en vez de con pechugas de pollo y queda muy bien, es mas dificil que te quede seco el pollo asi

Have some alternatives for food processor to folks like to cook via old fashion.

Didn't completely blend the mushrooms, so they were still in chunks. Otherwise followed the recipe; it took about 1.5 hours. I think the potatoes could use some seasoning. It also ended up being a tiny bit watery still, even after baking, so might reduce the amount of broth next time. Husband thought the leek was a bit overpowering, but I didn't think so.

Much better if add in a slice of wholegrain bread to thicken the sauce rather than flour, also add in white wine and wholegrain mustard. Saute leeks and do not blend into sauce.

Agree with everyone's comments on here so far: great flavor (if you season it throughout), but the texture leaves a lot to be desired. It is also a lot of work. It took me 3 hours from start to finish, with prep.

The consistency left something to be desired but the flavor was delightful

So tasty and lots of leftovers! I mash the potatoes instead to make a firmer top and I make my family mustard mash just to give it that extra flare! Amazing dish. I reccomend saving some mushrooms as chunks for the pie filling too

It was pretty bland and took way too much prep for the result.

Make sure to season at each step