Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*

*On Core and Premium on 3, 6 & 12 month plans. Offer ends 25/09/23. See offer terms.
Join now
Get up to 60% off*
Join now
Frying pan chicken pie

Frying pan chicken pie

5
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
6
Difficulty
Easy
Homemade pies are complicated, right? Wrong! This one uses ready-made pastry for speed and ease. This clever one-pan pie tastes amazing – and will save you time on washing-up!

Ingredients

Green shallot(s)

8 individual, halved

Garlic

1 clove(s), crushed

Skinless chicken breast

600 g, cut into 3cm chunks

Mushrooms

250 g, cup variety, sliced

Dried herbs

1½ tsp, mixed variety

Plain flour

¼ cup(s), (35g)

Chicken stock cube

1 individual, to make 300ml of stock

Light cream

2 tbs, (cooking cream)

Reduced-fat puff pastry

170 g, just thawed

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 190°C. Lightly spray a medium ovenproof frying pan or flameproof pie dish (about 25cm diameter) with oil and heat over medium heat. Cook eschalots and garlic, stirring, for 2-3 minutes, until lightly browned. Increase heat and add chicken, mushrooms and herbs. Cook, stirring occasionally, for 8-10 minutes, until golden.
  2. Reduce heat, sprinkle over flour and stir to combine. Gradually stir in stock, then simmer for 2-3 minutes, until thickened. Remove from heat and stir in cream. Season with salt and pepper. Cool slightly. Cover with pastry and press edges to seal. Trim excess pastry and use some of the trimmings to decorate pie top. Cut a small hole in centre of pastry for steam to escape. Bake for 30 minutes or until pastry is crisp and golden. Serve.

Notes

TIP: To make peeling the shallots easier, put them in a colander and pour over a kettle of boiling water to loosen their skins. The pie filling can be frozen in an airtight container for up to 2 months.

You might like

You might like