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Cheat's chicken and broccoli pot pie recipe

Cheat's chicken and broccoli pot pie recipe

136 ratings

A family favourite made easy, this pot pie is made using tinned creamy chicken soup and ready-rolled puff pastry. Serve with mashed potato, if you like. See method

  • Serves 4
  • Takes 45 mins
  • 401 calories / serving
  • Freezable


  • 1 onion, sliced
  • 1 tbsp vegetable oil​
  • head of broccoli (about 375g), cut into florets, stalk finely diced
  • 1 tbsp wholegrain mustard​
  • 400g tin cream of chicken soup
  • 375g pack reduced-fat ready-rolled puff pastry
  • 1 tbsp milk
  • mashed potato, to serve (optional)

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    7g 34%
  • Sugars

    6g 7%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 40.5g Protein 12.4g Fibre 6.7g


  1. Put the onion, oil and diced broccoli stalks in a microwave-safe bowl and microwave on high for 5-6 mins*, stirring every 2 mins, until softened. Tip into a 1-1.2ltr pie dish or baking dish.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Put the florets in the microwave-safe bowl and loosely cover with baking paper or a plate; microwave for 3-4 mins until just tender. Add to the pie dish and stir in the mustard and soup; season.
  3. Cover the dish with the puff pastry and trim the excess, sealing the edges with a fork. Pierce the centre with a sharp knife to make a steam hole.
  4. Brush the pastry with milk, then bake for 30 mins. Serve with mash, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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