Here’s an easy chicken pie recipe that makes a quick dinner when you’re short on time, and need comfort food! Serves: 4-6
Ingredients
- 2 cups of cooked chicken (shredded or chopped; use a roast chook from the supermarket to save time)
- 1 cup frozen mixed vegetables (peas, corn, carrots)
- 1 can (420g) of condensed cream of chicken soup
- ½ cup full cream milk
- Salt and pepper to taste
- 1 tsp dried herbs (thyme or parsley work well)
- 1 sheet of puff pastry (slightly thawed, but not soggy)
- 1 egg for egg wash
Method
- Preheat your oven to 200°C (180°C fan-forced).
- In a large bowl, combine chicken, frozen veggies, cream of chicken soup, milk, herbs, salt and pepper.
- Spoon the mixture into a medium-sized baking or pie dish.
- Lay the puff pastry over the top of the baking dish and trim the edges, then press gently around the edges with a fork to seal. Cut a small cross in the middle to let steam escape.
- Beat the egg in a small bowl and brush it over the pastry. This will make it extra crispy and golden!
- Bake for 25 to 30 minutes, or until the pastry is puffed and golden brown.
- Allow your pie to cool slightly, then dig in! Serve with a side of steamed veggies or a big green salad.