Easy Chicken Pie – a delicious recipe with pastry sheets, chicken breasts, mushroom, olive oil, garlic, chicken. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut chicken into nice sized chunks and fry in the olive oil until all the chicken turns colour and are about half way cooked.
2
Add your quartered mushrooms and keep cooking for another 3 minutes.
3
Sprinkle over garlic powder and add chicken stock cube, continue cooking for another 3 minutes.
4
Add half of the milk and stir.
5
Add the chicken supreme mix (I prefer the Colemans Chicken Supreme Mix) and mix well. The mixture should be nice and thick but add the rest of milk as desired until you get a nice thick mixture. (Too much milk will give too much juice and cause your pastry to go soggy).
6
Line a nice sized baking dish (or pie dish) with one of the ready rolled pastries. (There should be 2 in a pack). Then poor your mixture into it, pushing it down and well into the corners. Cover the pie with the other ready rolled pastry, pinching the edges and cut away the pastry hanging off the edges. Pierce the top of your pie in the middle with a knife.
7
Place in a pre-heated oven at about Gas mark 6 for about 40 minutes. When cooked, allow to stand for a minimum of ten minutes before serving.
324
kcal
Calories
11
g
Fat
8
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 sheets pre-rolled puff pastry sheets, 5 skinless chicken breasts (cut into nice sized chunks), 1 lb mushroom (quartered), 1 tablespoon olive oil, and more.
Yes, Easy Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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