Easy Chicken Pie
Looking for an easy and delicious way to use up leftover chicken from a Sunday lunch? This recipe combines tender cooked chicken with a creamy tin of condensed chicken soup, all wrapped up in flaky puff pastry. With simple steps and minimal ingredients, this chicken pie is perfect for a cozy meal any day of the week. Just pop it in the oven and let the comforting aroma fill your kitchen.
— Constant Cookbook
Ingredients
- 1 packet of frozen puff pastry
- 250 g (or thereabouts) of cooked chicken, maybe leftover from Sunday lunch
- Tin of condensed chicken soup
- Beaten egg to glaze
Instructions
- Preheat the oven to gas 6/220C
- Use half the pastry. Roll out and line a pie dish
- Fill lined pie dish with cooked chicken and pour the tin of soup over.
- Use remaining pastry to make the top of the pie.
- Glaze with egg and remember to put a couple of slits in the lid of the pastry.
- Put in the middle of the oven for about 30 minutes.
Yield
Serves 6
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