I’ve had a bit of a thing with chicken and puff pastry this winter. Chicken Pie has always been one of my favourites and when I was younger, Pampas had a great one that was a regular in my trolley. Well now I’m so much older and wiser I can actually make a version of this for myself. Besides, last time I looked, the Pampas version was much smaller than I remembered and didn’t look quite as appealing.
Sometimes the thought of making a pie can seem a bit daunting, time consuming and all too hard. But not this Chicken Pie! It only takes a few ingredients and it’s ready in no time. It’s perfect for cold winter nights and is a guaranteed hit with the whole family.
Adapted from 4 Ingredients
2 sheets puff pastry, thawed
1 tablespoon oil
2 chicken breasts, diced
1 can condensed cream of chicken soup
500g frozen mixed vegetables, thawed
Beaten egg or milk to glaze pastry
Preheat the oven to 180C (360F). Grease a pie dish well and line it with one sheet of the puff pastry ensuring the base and sides are covered well. You can ‘cut and paste’ the pastry to fill any gaps on the sides.
Heat the oil in a frying pan and pan fry the chicken pieces until olden brown and cooked through. Pour in the soup, followed by the vegetables and stir together well to combine. Season to taste then pour into the pastry shell.
Place the remaining pastry sheet over the top and press the edges together well using a fork. Cut a few slits in the top of the pie and brush with beaten egg or milk. Bake for 30 minutes or until golden on top.
The Klutzy Cook Notes
- You could use any chicken in this recipe including leftover roast chicken and store bought barbecue chicken. About 2 cups of chicken meat is required.
- I used a casserole dish and trimmed the pastry to fit – so use whatever dish you have on hand.
Next time you’re thinking ‘pie’ make it quick and easy with this recipe. If you have any questions or comments, please leave them below. Plus, tell your friends on Facebook (click the icon below) so they can try it too!