This British-style bake wraps chicken and mustard sauce under pastry for a rich oven main.
18 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the chicken and onion in a wide pan for 8 minutes.
Add the mustard and cream, then thicken the filling for 4 minutes.
Spread the filling in the tray and let its steam escape for 5 minutes.
Lay the pastry over the filling so sauce does not run from the edges.
Cut small steam vents in the top of the pastry.
Bake the pie in a 200°C oven for 24 minutes.
💡 Tip: Cooking the filling 2 minutes longer until it thinly coats the back of a spoon keeps the pie from running when sliced.
🍽️ Serving suggestion: Serve warm with peas and mashed potatoes on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~292
kcal calories
18
g protein
23
g carbs
14
g fat
1g
Sugar
0.8g
Fiber
160mg
Sodium
9g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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