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Photo of Frying pan chicken pie by WW

Frying pan chicken pie

6
Point(s)
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Moderate
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

Calorie controlled cooking spray

4 spray(s)

Shallots

8 medium, halved

Garlic

1 clove(s), finely chopped

Chicken breast, skinless, raw

4 medium, cut into 3cm chunks

Mushrooms

250 g, chestnut, sliced

Dried Mixed Herbs

1½ teaspoons

Plain White Flour

3 tablespoons, level

Chicken stock cube(s)

1 cube(s), to make 300ml stock

Half Fat Crème Frâiche

2 tablespoons, level

Ready Rolled Light Puff Pastry Sheet

195 g

Sugar Snap Peas

4 portion(s), medium, steamed

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put a medium nonstick ovenproof frying pan or casserole (about 20cm in diameter) over a medium heat and mist with cooking spray. Add the shallots and garlic, and fry for 2-3 minutes until just starting to brown.
  2. Increase the heat and add the chicken, mushrooms and mixed herbs to the pan and cook for 8-10 minutes until golden.
  3. Reduce the heat, sprinkle over the flour and stir to combine. Gradually stir in the stock, then simmer for 3-5 minutes until thickened.
  4. Take the pan off the heat, stir through the crème fraîche and season to taste. Cool slightly, then cover with the puff pastry sheet, trimming off and discarding the excess pastry.
  5. Make a small hole in the middle of the pie for steam to escape, then bake for 30-40 minutes until risen and golden, then serve with steamed sugar snap peas.

Notes

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.

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