Deep Dish Chicken pie

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Deep Dish Chicken pie

very easy chicken pie
very easy chicken pie

I very rarely have left overs, but this time I made too much, so using the leftover chicken from my I made a chicken pie.

I would say in an average household this would feed 4 people. In my house it only fed 3!


2 cups diced cooked chicken

1 onion diced

2 baby marrows/courgettes sliced

2 cups mixed vegetables cut into small pieces or 250 g frozen mixed vegetables.

1/4 cup flour

60 g butter or margarine

1 1/2 cups of chicken stock

1/2 cup of cream or cream substitute (I use Alpro single)

1 egg lightly beaten

1 portion of puff pastry, bought or home made.



Pre heat your oven to 200 C. Grease your dish, a deep souffle dish works well.

Saute your onion and baby marrow in the margarine for a few minutes till the onion is glassy, add your mixed vegetables.

Sprinkle the flour over the vegetables and stir until well coated, then add your chicken stock and stir until it begins to thicken. Add your cream/ Alpro and chicken pieces, continue stirring, once it is well mixed pour it into your dish.

Brush the edge of the dish with some of the beaten egg, and lay your puff pastry over the top covering the edge of the dish as the pastry will shrink slightly during cooking.

Brush the pastry with the remaining egg and bake for 25 minutes or till the pastry is a light golden brown.

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