Mid-Week Chicken Pie Recipe

Name: Mid-Week Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless chicken breasts, cut into chunks; 2 teaspoons olive oil; 1 leek, thinly sliced; 12 ounces pasta sauce; 5 ounces button mushrooms, halved; 5 ounces red peppers, cored, seeded and sliced; 9 ounces ready rolled puff pastry; beaten egg, to glaze; potato, and; vegetables, to serve

Servings: persons

4 skinless chicken breasts, cut into chunks
2 teaspoons olive oil
1 leek, thinly sliced
12 ounces pasta sauce
5 ounces button mushrooms, halved
5 ounces red peppers, cored, seeded and sliced
9 ounces ready rolled puff pastry
beaten egg, to glaze
potato, and
vegetables, to serve

1
Preheat the oven to 425F
2
Roll out the pastry onto a floured board.
3
Cut 6 oval shapes and place on a baking sheet.
4
Score the pastry with a sharp knife and brush each shape with the beaten egg.
5
Place them in the oven and bake for 15 mins or until browned and puffed up.
6
While the pastry is cooking, heat the oil in a large frying pan on a medium heat.
7
Add the chicken and leek and cook for 5-6 mins or until lightly browned.
8
Add the mushrooms and red pepper and cook for a further 3 minutes Pour over the tomato sauce and continue heating gently for 5 minutes
9
Spoon the chicken mix onto the serving plates and top with the pastry lid.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 skinless chicken breasts, cut into chunks, 2 teaspoons olive oil, 1 leek, thinly sliced, 12 ounces pasta sauce, and more.

Yes, Mid-Week 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.

Mid-Week Chicken Pie

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