Cheatís chicken puff pies

(51 ratings)

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  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Once you know the easy way to make a chicken pie with this easy recipe, you'll wonder why you ever did it any other way.


  • 1tbsp sunflower oil
  • 225g (8oz) shallots, halved
  • 1 carrot, peeled and sliced
  • 4 x 150g (5oz) skinless chicken fillets, cut into chunks
  • 500g pot fresh chicken gravy
  • 500g packet puff pastry
  • Beaten egg, to glaze
  • 50g (2oz) frozen peas
  • Green beans, to serve

Weíve used this recipe in our credit crunch meal planner. Click here to go back to week one of the planner.

To defrost frozen puff pastry, let it stand at room temperature for 6 hours - or pop it in the fridge overnight.


  1. Heat oil in a large pan. Add shallots and carrot, and fry for 4-5 mins. Remove with a slotted spoon and set aside. Fry the chicken for 4-5 mins until browned, then stir in the gravy, shallots and carrots. Season with salt and freshly ground black pepper. Cover and simmer for 20 mins until chicken is cooked through.
  2. Meanwhile, preheat the oven to 220įC (425įF, gas mark 7). Roll out the pastry and cut out four 13cm (5in) diameter rounds. Cut leaves from the trimmings and stick on the lids with a little beaten egg.
  3. Place the lids on a baking sheet and brush with beaten egg. Bake for 15-20 mins until risen and golden. Add the peas to the casserole and simmer for 2-3 mins until tender. Spoon casserole on to four warmed plates and top with pastry lids. Serve with green beans.

This meal is part of our £40 weekly meal planner - see the other recipes here

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