Easy peasy chicken pie

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Prep time:

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Serves: 4

By emmylou40



  • 2 tbsp oil

  • 4 free range chicken breasts

  • 3 medium leeks

  • 1 packet of ready rolled puff pastry

  • 1 tin condensed mushroom soup (small)

  • 2 handfuls mushrooms

  • 230ml whole milk


  1. Preheat the oven to 180C-200C
  2. Cut the chicken in to small chunks and cook in oil on a reasonably high heat in pan for about 5 mins, stirring regularly.
  3. Wash and trim the leeks and cut them into 1cm slices, add to the chicken, stir, reduce heat and simmer for 5 mins.
  4. Wash and dry the mushrooms, and cut into quarters. Add to the pan, stir.
  5. Add the can of mushroom soup and the whole milk (I usually add about half a can, depends ho runny you like your sauce), stir and simmer for 5-10 mins.
  6. Put the mix into pie dish - the mix should be about 1-2cm away from the top of the dish, make sure it is not too full otherwise it will bubble over in the oven.
  7. Put the pastry over the dish, trim the edges and brush pastry with milk or a beaten egg.
  8. Put on a baking tray and cook in the middle of the oven for approx 30 mins until pastry is lovely and brown. Delicious with mash and green veggies!

Additional Information

  • pastry

  • mushroom

  • Chicken

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • emmylou40 24/01/08 15:16

    This is a firm family favourite. So easy - chop it all up, put it in a pan, add a can of soup and sling a pastry lid on it, then sit back with a glass whilst your perfect pastry turns golden.....