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!
Ingredients:
- 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)
- Preheat oven to 180 degrees celsius
- Line a non-stick pie dish with the first sheet of pastry (I used a square casserole dish)
- Combine the chicken, chicken soup and vegetables together in a bowl, add salt & pepper to taste and stir well
- Pour the pie filling into the pie dish on top of the first sheet of pastry
- Cover with the remaining sheet of pastry, seal edges well by pressing with a fork
- 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
