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 🙂
my chicken 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
- 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
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 332Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 82mgSodium: 635mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 13g
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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