A really easy recipe for Chicken Pie made using shop bought puff pasty and a tin of chicken soup. The ultimate comfort food dinner for your family.
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Chicken Pie has to be one of the ultimate comfort foods and my super simple recipe means it’s even easier to make during the week for a quick family meal.
I use shop bought pastry for the crust and a can of chicken soup to the filling. Is it cheating? A little bit but who cares. If it gets a meal on the table fast then I’m all for a shortcuts!
The first step is to fry some onions and chicken in a pan with herbs.
Then add a can of chicken soup along with frozen veggies (another great time saver) and great cheese.
Once the filling is cooked, add it to a pie dish and top with a sheet of puff pastry.
This is the pie dish which I used. It comes in a set of 3 and I used the 22cm one.
Brush the top with a little beaten egg and crimp the edges with a fork.
Then bake at 200c fan for 20 minutes.
The result is a delicious pie with a golden and crisp pastry crust and a delicious chicken and vegetable filling.
Serve with mashed potatoes (great for soaking up the sauce) and some extra veg on the side.
If you liked this recipe you might also enjoy my Sausage & Mash Pie
Easy Chicken Pie
Prep Time: 5 minutes- Cook Time: 32 mins
- Total Time: 37 minutes
Yield: 4 1x
Category: Family Meals
Method: Baked
Cuisine: English/American
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Pin RecipeDescription
A really easy recipe for Chicken Pie made using shop bought puff pasty and a tin of chicken soup. The ultimate comfort food dinner for your family.
Ingredients
- ½ tbsp oil
- ½ onion, diced
- 450g diced chicken breast
- ½ tsp oregano
- ½ tsp garlic powder
- 400g tin cream of chicken soup
- 1 tsp dijon mustard
- 200g frozen vegetables
- 50g grated cheddar cheese
- 1 roll puff pastry
- 1 egg
Instructions
- Add the oil and onions to a pan on the hob and fry for 1 minute.
- Add the chicken, oregano and garlic powder, stir well and cook for 5 minutes.
- Add the chicken soup, dijon mustard, frozen veg and grated cheese.
- Stir again and simmer on low for 6 minutes.
- Add this mixture to a pie dish and top with the roll of puff pastry.
- Cut off any pastry hanging over the sides.
- Crimp the edges with a fork and brush with the beaten egg.
- Cook in the oven at 200c fan for 20 minutes.
Notes
Leftovers can be kept in the fridge for up to 2 days and reheated in the oven or microwave.
This pie can also be frozen. Defrost in the fridge overnight and reheat as above.
Gemma says
Quick and tasty and a hit with my kids.
★★★★★
Vicky says
Fantastic! please feel free to share your creations with us on our Facebook and Instagram pages. Thank you so much for your feedback.
Janeen says
Very easy to make, and a good family meal.
Thanks.
★★★★★
Vicky says
Thank you.
Rebecca Jenkinson says
We made this last night and what a great recipe to kick start the week, Quick,easy and oh so comforting!
★★★★★
Vicky says
Great to hear, thank you!