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
- 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
- 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