4ING l Recipe Image l Chicken Pie

Chicken Pie

Posted by Kim McCosker on

Chicken Pie

Serves 4 Serves


  • 2 sheets puff pastry
  • ½ BBQ chicken shredded
  • 400g condensed cream of chicken soup
  • 2 cups frozen mixed vegetables thawed


  • Preheat oven to 180°C.
  • Line a non-stick 22cm pie dish with baking paper and one sheet of pastry.
  • In a bowl, combine the chicken, soup and veggies; season with pepper.
  • Pour the mixture into the pie dish and cover with the remaining sheet of pastry; seal the edges with a fork, trim and remove excess pastry.
  • Cut several vents in the lid and bake until golden brown, about 30 to 35 minutes.

Recipe Notes

Optional: Brush with beaten egg and sprinkle with poppyseed, sesame seeds or a combination of both for a really beautiful finish.
Tip: Certain vegetables need a little care before they hit the baking dish. Frozen vegetables can be particularly problematic, but not so if you thaw them in a strainer so all extra liquid is removed.

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