Mid-week chicken pie
Average rating:
Full of fresh vegetables, succulent chicken and with a tangy tomato filling, this wholesome pie is surprisingly quick and easy to make
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Prep time: 10 mins
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Cooking time: 15 mins
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Serves: 6
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Skill level: Easy peasy
Ingredients
- 4 skinless chicken fillets, cut into chunks
- 2tsp olive oil
- 1 leek, thinly sliced
- 600g (12oz) tomato pasta sauce
- 125g (5oz) button mushrooms, halved
- 125g (5oz) red pepper, cored, seeded and sliced
- 375g (9oz) ready-rolled puff pastry
- Beaten egg, to glaze
- Potatoes and vegetables, to serve
Method
- Preheat the oven to 220°C/425°F /gas 7.
- Roll out the pastry onto a floured board. Cut 6 oval shapes and place on a baking sheet. Score the pastry with a sharp knife and brush each shape with the beaten egg.
- Place them in the oven and bake for 15 mins or until browned and puffed up.
- While the pastry is cooking, heat the oil in a large frying pan on a medium heat. Add the chicken and leeks and cook for 5-6 mins or until lightly browned.
- Add the mushrooms and red pepper and cook for a further 3 mins. Pour over the tomato sauce and continue heating gently for 5 mins.
- Spoon the chicken mix onto the serving plates and top with the pastry lid. Serve with potatoes and a selection of vegetables.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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Andy Porter, posted 9 months ago
Looks nice, but putting a piece of pastry on top of food does not make it PIE
