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Frying pan chicken pie

Frying pan chicken pie

Total Time
1 hr 10 min
20 min
50 min
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, halved


1 clove(s), crushed

Skinless chicken breast

600 g, cut into 3cm chunks


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)


  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.


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.