Easy chicken pie

Try this deliciously easy pie for supper tonight.
 


 
 

Ingredients

 
  • 1
    Packet of Chicken and Mushroom Soup
  • 600
    g
    Skinless Chicken Breasts
  • 1
    Punnet of Button Mushrooms
  • 250
    ml
    Buttermilk
  • 2
    pinch
    Dried Italian Herbs / Mixed Herbs
  • 1
    pinch
    Dried Chilli Flakes (optional)
  • 1
    cloves
    Garlic (Crushed)
  • 1
    Salt & Pepper to Taste
  • 1
    Roll of Puff Pastry
  • 1
    Egg (Optional)
Servings: Change Serving
 
 

Method

 
Defrost puff pastry completely.
Cube chicken breasts, and clean and halve mushrooms.
Fry off garlic and chilli, and add the chicken breasts, mushrooms & herbs.
Brown lightly. Let cool completely.

In a separate bowl, mix the buttermilk and soup powder until well combined.
Add the buttermilk mixture to the chicken mixture and combine.
Salt and pepper to taste.
Transfer chicken mixture to deep baking dish.

Roll out Puff Pastry and cover baking dish completely.
Trim slightly and make sure to pinch edges of pastry.
Brush lightly with beaten egg.
Carefully cut 2 or 3 openings in pastry, bake for +/- 40 min at 180° C, or until golden brown and crispy.
Serve with fresh garden salad.
 

 

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Prep time:  10 min
Cooking time:  25 min
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