Overdue quick indulging chicken pie

10 Nov

As you all know, lately there have been no consecutive posts…. there are a few reasons… feeling blue… literally and figuratively… as the lovely cold british winter season creeped up on us. Arriving home late after work and of course having my own Conan in the house coming home ravenous after workout sessions at the gym… and a little bit of laziness added to that and you get a lovely combination of simply…. nothing.

This recipe came to light after having yet another wet and cold journey home and really feeling sorry for myself. What do I do when I feel like this? Naturally I think of what I will be cooking to eat for supper that will make me feel warm and cosy and fill up Conan’s stomach so that he will be ready for battle again the next day… a.k.a gym.

You don’t always have to think of a chicken pie as a lengthy process. If you have chicken fillets… then hey, Bob’s your uncle!! As I can never ignore a bargain, I still and always have loads of mushrooms in my fridge, so they HAVE to go into this pie. This is very quick and very tasty and for some absurd reason Conan was VERY impressed with it… as if I ever give him food he doesn’t enjoy? He still surprises me everyday! Just shows you, sometimes the quick, rushed option might taste better than you ever thought 🙂 So here we go, lets get cooking!

No Fuss Chicken Pie

1 pack of skinless chicken fillets, cut in medium sized cubes

2  1/2  handfuls of mushrooms, roughly chopped

1 tablespoon of sunflower oil

salt & pepper to taste

1 pack of puff pastry

2 packets of chicken and sweetcorn instant soup

250ml cream / soya cream

125 ml of soya milk / whole milk

pinch of crushed garlic

Heat your pan with the sunflower oil. Add your chicken to the pan and lightly sear your chicken. Flavour with pepper and salt.

Fry it for about 8 minutes. Remove from the pan and add your mushrooms. Allow to soften. Now add your chicken back into the pan. Sprinkle over your soup powder. Stir it so that the mushrooms and chicken are coated in the powder. Now, add your milk and garlic. Stir through and add your cream. Stir well. Allow to simmer for 15 minutes.

Preheat your oven to 180 C.  Now, roll out your pastry on a board, sprinkled with flour. Grease a pie dish and place half of your pastry in the pie dish. Scoop your chicken mixture into the pie dish. Cover with the remaining pastry.

Brush with egg. Use the weight of a sharp knife to slide over the pie. Place in the oven for about 20 minutes or until golden.

Serve up with a fresh crisp salad or simple veg. So simple, but so tasty 🙂

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