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Creamy Chicken and Veggie Pie

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Creamy Chicken and Veggie Pie recipe. Easy hot puff pastry pie with left overs bakes the best homemade meal, loaded with cream mushroom sauce.

  • Author: FillMyRecipeBook
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Category: Meals supper or lunch
  • Method: Oven Baking
  • Cuisine: South african

Ingredients

Scale

For a normal Pie size dish.

  1. 1 x Pastry (bought puff pastry rolls) or make some pastry.
  2. 1 cup Cooked chicken white meat. shredded (the amount depends on the size of the pie made)
  3. 1/2 cup of mixed veggies, (small pieces)
  4. 1/4 cup of potato, chopped small.
  5. Mushroom soup powder
  6. 1/2 cup of Mushrooms
  7. 1 small red onion 
  8. 1 tsp Garlic flakes or cloves. (if you use left over food that hasn’t had spices in, or if you like me prefer more garlic. no harm)
  9. I egg 
  10. ( More salt and pepper is not used as the left overs had these when cooked. Also the soup is very salty. If you are not making this pie from left overs then spice chicken, but remembering that soup is very salty)

Instructions

  1. Set oven at 180 Deg. C
  2. Grease the pie dish.
  3. Pastry should not be frozen. roll out and place a sheet in the bottom of pie dish .
  4. Mix the shredded chicken and veggies and garlic and mushroom and onion in a sauce pan. 
  5. Heat them up and mix the mushroom soup in a cup of water and add to the pan.(cream can be used if need a richer taste)
  6. Stirring while it thickens. leave to stand for a few minutes. (taste test if any other spices are needed)
  7. Fill you pie base dish with the ingredients, carefully not messing the top side of the pastry. (otherwise it does not stick to the top pastry)
  8. Then cover the pie with another layer of pastry over the pie dish.
  9. Cut off the pieces not needed and crimp with your fingers around the dish. To seal the two pastry layers together.
  10. Whisk an egg to baste the top of the pastry, so it will cook golden brown in the oven. (you can decorate your pie pastry as you wish)
  11. Place the chicken pie in the oven and bake until golden brown. For 25 – 30 minutes.
  12. Serve warm with side dishes.
  13. PS: you can keep the left over pie in the refrigerator for a day or two covered. Warm up in a microwave oven or just reheat in the oven covered.

Notes

If you prefer something richer then use some cream to mix with the soup mix instead of water.

You don’t have mushroom soup then use some mazena or flour/corn flour and cream/water for thickening the  sauce for the chicken and veggies pie.

Find it online: https://www.fillmyrecipebook.com/creamy-chicken-and-veggie-pie/