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Midweek Chicken Pie


Midweek Chicken Pie_600_368


Preheat the oven to 220°C/425°F/gas mark 7.

Roll out the pastry onto a floured board. Cut 6 oval shapes and place on a baking sheet. Score the pastry with a sharp knife and brush each shape with the beaten egg.

Place them in the oven and bake for 15 minutes or until browned and puffed up.

While the pastry is cooking, heat the oil in a large frying pan on a medium heat. Add the chicken and leeks and cook for 5-6 minutes or until lightly browned.

Add the mushrooms and red pepper and cook for a further 3 minutes. Pour over the tomato sauce and continue heating gently for 5 minutes.

Spoon the chicken mix onto the serving plates and top with the pastry lid.


Serve with potatoes and a selection of vegetables.




Serves 4

4 skinless Red Tractor chicken fillets cut into chunks
2 tsp olive oil
1 leek, thinly sliced
600g ready made tomato and mascarpone pasta sauce
125g button mushrooms, halved
125g red pepper, cored, seeded and sliced
1 x 375g ready rolled puff pastry
beaten egg, to glaze
potatoes and vegetables, to serve

TIP: Any tomato-based pasta sauce will work with this recipe.