And I’m back with my pies 🙂 we love them and it’s always so easy to make. A lovely option for when you have leftovers and to cook after a long day at work. So I want to show you my chicken pie. I had chicken left from the previous day and my freezer always has a pack of shop bought pastry. Chicken + pastry = pie 🙂
But I want to show you my short cut which makes this my own unique pie – to give flavour and thicken the sauce I use a pack of instant soup. I don’t really like to use it as a soup on its own but I use it a lot in sauces and even on my homemade soups. Adds flavour and it’s an easy way to get a thick sauce. I have more recipes where I use different kinds of soups. Stick around and I’ll show it to you 🙂
My chicken pie
Ingredients
1 pack shortcrust pastry
Leftover cooked chicken, shredded
1 baked potato, diced
1 boiled carrots, diced
100g cooked peas
1 small can of cooked sweet corn
1 onion, chopped
2 cloves garlic, minced
1 pack of "cream of chicken soup" in powder (knorr)
50ml white wine
1 egg, beaten
Olive oil, as needed
Salt and pepper, to taste
Instructions
Preheat oven - 180C
Start by boiling the potatoes, carrots and peas. When ready, cut the potatoes and carrots into cubes.
In a saucepan, saute onion and garlic in olive oil without burning.
Add the shredded chicken and mix.
Add the potatoes, carrots, peas and corn. Mix gently to combine all the ingredients
Add the pack of chicken soup and the white wine. Mix well to dissolve the powder. Simmer for 5-10 minutes to thicken the sauce. Season with salt and pepper. Remove from the heat and let it cool.
Roll out the pastry with a rolling pin.
Grease a loaf tin with butter, line with baking paper and re-grease with butter.
Place the pastry in the tin leaving enough pastry to cover the tin. Prick the pastry with a fork.
Put the filling into the tin and cover with the remaining pastry.
Brush with beaten egg and take it to the oven for about 30 min until the pastry is cooked.
Serve with arugula salad
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Adding in a powder soup certainly sounds interesting. Sounds nice though
The powder soup should work as a thickener and gives lots of taste. I find it better then using cornstarch…
I like the use of a powder soup, it should thicken the recipe up
I use it mainly for that reason… and it also gives a lot of flavour to the dish…
I like your idea of using up leftovers and other kitchen hacks to make cooking easier 🙂
I hate to waste food and these pies are my way of using leftovers or clean up the fridge 🙂
That look delicious! Using the powder soup is a good idea too! 🙂
Thank you 🙂 I use powdered soup in a lot of recipes. I prefer using it to thicken sauces, soups and pies than using cornstarch… lot’s more flavour like this 🙂
Mmm, this pie looks absolutely delicious. I’ve not made a pie in ages so it’s the perfect time for me to find a new recipe to try 🙂
Louise x
Oh I make pies all the time, the boyfriend loves it 🙂 So I’m always trying to find new combinations and ideas….
What a great idea to use instant soup to flavour the pie. That is so original.
I don’t actually like instant soup on its own but I use it a lot to flavour other dishes 🙂
Love a good pie, too! And yours looks delicious! Also love any time saving tips I can get my hands on!
Sounds like a good receipe and I would love to try this at home, I bet my hubby would love this too
Thank you
This looks really yummy and great way to use leftovers!
Thank you for your comment 🙂
that looks good, going to try it