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My chicken pie

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My chicken pie

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 🙂

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My chicken pie

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 /6 people

Ingredients

  • 1 pack shortcrust pastry
  • Leftover cooked chicken shredded
  • 1 baked potato diced
  • 1 boiled carrots diced
  • 100 g 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
  • 50 ml 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
Author: Telma Guerreiro | Once Upon a Pan

Reader Interactions

Comments

    • Once Upon a Pan says

      21/04/2017 at 11:08 am

      The powder soup should work as a thickener and gives lots of taste. I find it better then using cornstarch…

    • Once Upon a Pan says

      22/04/2017 at 4:29 pm

      I use it mainly for that reason… and it also gives a lot of flavour to the dish…

  3. Musings of a tired mummy...zzz... says

    22/04/2017 at 10:28 am

    I like your idea of using up leftovers and other kitchen hacks to make cooking easier 🙂

    • Once Upon a Pan says

      22/04/2017 at 4:38 pm

      I hate to waste food and these pies are my way of using leftovers or clean up the fridge 🙂

    • Once Upon a Pan says

      22/04/2017 at 4:39 pm

      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 🙂

    • Once Upon a Pan says

      24/04/2017 at 11:10 am

      Oh I make pies all the time, the boyfriend loves it 🙂 So I’m always trying to find new combinations and ideas….

  6. Ana says

    24/04/2017 at 10:03 am

    What a great idea to use instant soup to flavour the pie. That is so original.

    • Once Upon a Pan says

      24/04/2017 at 11:15 am

      I don’t actually like instant soup on its own but I use it a lot to flavour other dishes 🙂

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