Welcome to my cooking blog. My name is Michelle Jenkins. Let me start by admitting that these are NOT gourmet meals, they are NOT fine dining, but they are mine. I have cooked all of these recipes and taken my own photos. They are fairly simple recipes, most of them are quick to prepare and cook and all of them are delicious. I only post my successes! If something doesn't work out, I don't post it. I hope you enjoy this blog.

Tuesday, July 12, 2011

Chicken Pie

Update: 25th October, 2012
To fit within the $120 Food Challenge which we are currently doing - I eliminated the pastry on the bottom. I kept the pastry on top - so it was more like an open pie. I also reduced the chicken quantity down to 1 and a half breasts to make our chicken quota for the week go further. I threw in some vegies which were close to expiring to use them up. It worked a treat.

Courtesy of the 4 Ingredients ladies, in particular the 2011 Calender, this Chicken Pie is gorgeous, simple and tasty. It was a winner with the whole family - even the fussy 9 year old!

  • 2 sheets puff pastry
  • 1/2 cooked chicken without the skin, cubed (I pan fried 2 chicken breasts with oil, salt & pepper until brown, but still tender inside)
  • 400g can condensed cream of chicken soup
  • 500g frozen mixed vegetables (I used some left over frozen vegetables but didn't have enough, so I made up the rest with sliced celery, shallots, carrots and some corn kernels)
  1. Preheat oven to 180 degrees celsius
  2. Line a non-stick pie dish with the first sheet of pastry (I used a square casserole dish)
  3. Combine the chicken, chicken soup and vegetables together in a bowl, add salt & pepper to taste and stir well
  4. Pour the pie filling into the pie dish on top of the first sheet of pastry
  5. Cover with the remaining sheet of pastry, seal edges well by pressing with a fork
  6. Cut several slits in the pie lid and bake for 30 minutes or until the lid is golden brown.

Note: Before pouring the pie filling in on top of the first sheet of pastry, I partially cooked the pastry (in the dish) in a hot oven for about 10 minutes until it just started to puff)...D-E-L-icious  XD


  1. Hey this looks good - how many would this serve?
    I wonder how I'd adjust it to serve 1 or 2.

  2. Hey Kathy - I am actually making this next week. It's really lovely. This serves 4, however you can halve it if you have ramekin dishes and just make 2 at a time.

    This trick with this is to let it sit once it's cooked. Because it is so juicy - when you try to slice and serve it as soon as you take it out of the oven - it leaks everywhere! So we let ours 'set' for about half an hour before serving.

    A good thing about this recipe is if you make the full size (4 serves) pop it in the fridge and have the next day. It will keep in the fridge for about 3 days. It stays together better after being in the fridge.