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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

Yield: 4/6 people

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

Other recipes you may like:

Spaghetti alle vongole
Braised lamb shanks in red wine sauce
Fishballs with tomato sauce
Rosemary roast lamb chops and potatoes
Salmon baked in foil with dill potatoes
Chicken legs roasted with thyme and potatoes
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Comments

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

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

  3. 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 🙂

    • 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 🙂

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

  6. 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 🙂