Recipe: Chicken Pot Pie

Chicken Pot PieIn the mood for something hearty and cheap? This is your answer!

Ingredients

Two chicken breast fillets (or eight chicken thigh fillets – depending what cut of meat you prefer), one large bag of frozen cubed vegetables (e.g. corn, peas, carrots), one can of Campbell’s Cream of Chicken condensed soup, two sheets of frozen puff pastry. Salt and pepper to taste.

Method

  1. Take your puff pastry and frozen veggies out to defrost. Preheat the oven to approximately 180 degrees Celsius.
  2. Clean and dice the chicken to approximately one centimetre cubes, approximately the size of the veggies. Brown chicken on medium heat in a large lidded saucepan.
  3. Add defrosted veggies to the pan and cook until warm through.
  4. Add can of Cream of Chicken condensed soup and half a can of water to the pan, and stir through. Let the mixture simmer until ingredients are hot and fully combined, then add salt and pepper to taste.
  5. Transfer the mixture straight to a medium-sized casserole dish (leave approximately half a centimetre gap at the top).
  6. Cut puff pastry into strips, and arrange on top on the casserole dish in a criss-cross pattern. Brown with egg wash if desired.
  7. Bake in the preheated oven until the pastry is nice and crispy (approximately twenty minutes to half an hour) – then serve!

This should serve six people  if you dish out smaller portions with side dishes. Total cost is approximately $20AUD for puff pastry, chicken, canned soup and frozen veggies. Cheap and tasty!

3 thoughts on “Recipe: Chicken Pot Pie”

  1. You lost me at the tin of soup. What is it with foreigner’s obsession with using Campbells soup as a sauce? Especially as you could make a roux and chuck a chicken stock cube in for less money and more taste :p

    1. Not if you get home after 6.30pm and want to eat by 8pm! =)

      Honestly, you could use any kind of liquidy/creamy mixture. The first time I did this, I did use a stock cube dissolved in boiling water, but found the mixture too runny and difficult to cook down. The chicken cream soup gives it enough instant body without needing to mess about with another pot making a roux. Very important if you’re pressed on time.

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