Cheats chicken and veg pies

    1 hour 15 min

    Chicken pie without having to make an 'actual' pie, saves a lot of time and hassle! The pie mixture is cooked, spooned onto plates, and topped with baked lids made of shopbought puff pastry.


    Stirlingshire, Scotland, UK
    5 people made this

    Serves: 2 

    • 2 tablespoons sunflower oil (separated)
    • 4 shallots, halved
    • 3 small carrots,sliced
    • 2 chicken breast fillets, chopped into small pieces
    • 2 tablespoons chicken gravy granules
    • 250ml (1/2 pint) chicken stock, made with a stock cube
    • 1 small packet puff pastry
    • 50g drained tinned garden peas
    • salt to taste

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Heat one tablespoon of the oil in a large frying pan. Add the shallots and carrots, and fry gently for 10 minutes. Remove with a slotted spoon and set aside.
    2. Add the remaining tablespoon of oil to the pan and fry the chicken until browned, about 5 minutes.
    3. Meanwhile, stir the gravy granules into the stock. It should be quite thick.
    4. Stir the gravy into the chicken along with the shallots and carrots. Simmer for approx 30 minutes.
    5. Meanwhile preheat the oven to 220 C / Gas 7. Roll out the puff pastry on a floured surface and cut out 2 oval shapes. Cut leaves from the trimmings and stick on top of the pastry lids. Place the lids onto a greased baking tray.
    6. Bake in the preheated oven until risen and golden, about 15 minutes.
    7. Add the peas to the chicken mixture and simmer for 2-3 minutes. Season to taste. Spoon onto plates and top with the pastry lids.

    Serving suggestion

    Serve with mashed potato.

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