Short cut way to producing yummy chicken pie


  • Filling

  • l cooked chicken (from supermarket) flesh pulled of bones and diced into 2 cm pieces

  • l leek

  • l baby fennel

  • l pkt Continentall crouton cup of soup

  • l pkt Continental crouton mushroom soup

  • 150 ml cream

  • Pastry

  • l sheet of frozen shortcrust pastry


  • 1.

    Sweat diced fennel and leek in butter in microwave.

  • 2.

    Transfer to casserole dish

  • 3.

    Make up two pkts of soup with l cup of boiling water

  • 4.

    Add to leek and fennel mixture

  • 5.

    Add diced cooked chicken to mixture

  • 6.

    Add cream and mix all together

  • 7.

    Cut out short pastry to cover top of casserole dish

  • 8.

    Bake at 180 in oven (not fan forced) or lower temperature slightly for fan forced for 30 - 40 minutes until pastry golden brown, serve with vegies and enjoy

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