Photo of Frying pan chicken pie by WW

Frying pan chicken pie

SmartPoints® value per serving
Total Time
1 hr 20 min
20 min
1 hr
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!


Green shallot(s)

8 individual, French variety, halved


1 clove(s), crushed

Skinless chicken breast

600 g, cut into 3cm chunks


250 g, sliced

Dried herbs

1½ tsp, mixed variety

Plain flour

¼ cup(s), (35g)

Chicken stock cube

1 individual, to make 300ml of stock

Light cooking cream

2 tbs

Reduced-fat puff pastry

140 g, (use 1 x 170g sheet), just thawed

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 190°C. Lightly spray a medium non-stick ovenproof frying pan or casserole (about 20cm in diameter) with oil and heat over medium heat. Cook eschallots and garlic, stirring occasionally, for 2-3 minutes or until just browned.
  2. Increase heat and add chicken, mushrooms and herbs. Cook for 8-10 minutes or until golden.
  3. Reduce heat. Sprinkle over flour and stir to combine. Gradually stir in stock, then simmer for 3-5 minutes or until thickened.
  4. Remove pan from heat and stir through cream. Season with salt and pepper. Cool slightly, then cover with pastry, trimming and discarding excess pastry.
  5. Make a small hole in middle of pie for steam to escape. Bake for 30-40 minutes or until risen and golden. Serve.


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.