This easy chicken pie is a great comfort in the winter.. The kids will love it, and when I made it, I made almost double the amount for 5 people, and it was all gone when we finished as all went back for seconds!
7 people made this
3/4 tablespoons olive oil
1 1/2 leeks, sliced
4 skinless, boneless chicken breast fillets, chopped into bitesize pieces
2 carrots, sliced
1 red onion, chopped
1/3 broccoli, cut into small pieces
3/4 courgette, sliced and halved
1 tin condensed cream of asparagus soup
1 tablespoon cournflour
2 chicken stock cubes
255ml white wine
salt and pepper to taste
ready rolled shortcrust pastry
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 180 degrees C / Gas 4.
Par-boil the carrots and broccoli. Must still be slightly firm.
Meanwhile, in a large frying pan, cook chicken in the oil until light brown. Add leeks. When soft add soup and wine. Now add the part-cooked broccoli and carrots, and the onion. Stir well and sprinkle cornflour on top.
Let simmer while constantly stirring until the sauce really thickens. Add water gradually until at the desired consistancy (may not need all the water).
Crush the stock cubes in and add salt and pepper to taste. May need remaining water here. Cook in pan for a further 15 mins, stirring constantly.
Pour into a 20x30cm baking dish and top with pastry. Pastry should hang over edge as it will shrink when it cooks. Use a fork to make "breathing" holes.
Bake in the preheated oven for 40 - 45 minutes or until pastry has risen and is flaky and liquid ingredients are hot and bubbly. Serve immediately.