Frying pan chicken pie
6
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • 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
Calorie controlled cooking spray
4 spray(s)
Shallots
8 medium
Garlic
1 clove(s)
Chicken breast, skinless, raw
4 medium
Mushrooms
250 g
Dried Mixed Herbs
1½ teaspoon(s)
Plain White Flour
3 tablespoon(s), level
Chicken stock cube(s)
1 cube(s)
Half Fat Crème Frâiche
2 tablespoon(s), level
Ready rolled light puff pastry sheet
195 g
Sugar Snap Peas
4 portion(s), medium
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.