Kid Friendly Chicken Pie

    45 minutes

    You can use whatever leftover or frozen veggies you have available for this easy pie. Try cauliflower, zucchini or corn.

    45 people made this

    Serves: 4 

    • 1 onion, chopped
    • 2 tablespoons oil
    • 500g chicken breast (cubed) or chicken mince
    • 1 chicken stock cube, crumbled
    • 2 cups of frozen peas and corn
    • 1 tin of cream of celery soup
    • salt and pepper
    • 1 tablespoon of rosemary
    • 2 sheets of frozen puff pastry, thawed

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Grease a pie dish. Heat the oil in a frypan, brown the onion then add the chicken and cook, stirring, till browned. Stir in the crumbled stock cube. Add the peas and corn, then add the tin of soup and mix well. Season with the salt, pepper and rosemary
    2. Line dish with puff pastry and add the filling then top it with pastry. Bake for 20-30 mins till the top is golden.

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    Reviews in English (12)


    Altered ingredient amounts. I used a can of cream of chicken soup instead.  -  26 Jun 2009


    Loved it! I read the reviews before making this dish, so I added finely chopped cauliflower and zucchini as well (anything to get extra vegies into the family!). I also added a 2 tbsp of fresh oregano and 2 tsp of dried marjoram to the fresh rosemary. Very quick and very easy. An added tip to stop the pastry from being soggy or undercooked on the bottom is to cool the mixture before adding it to the pie; I had time, so I made the mixture about half an hour before putting it into the pie dish, then straight into the oven.  -  22 Sep 2012


    Used different ingredients. Also tried with cream of mushroom - better than ever!!  -  19 Dec 2010