Creamy chicken pie recipe

25 ratings Rate
  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 310 calories / serving
  • Freezable
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chicken pie (h)

Preheat the oven to 180°C/200°C/Gas Mark 5.

Heat the olive oil in a saucepan, add chicken and brown. Add the leeks, cook until soft.

Add the mushrooms and the Heinz Cream of Chicken Soup, with a pinch of black pepper, simmer for 5 minutes until the chicken is cooked through, with no pink showing.

Pour into an ovenproof dish, take approximately 4 sheets filo pastry and scrunch them on top of the filling until it is all covered.

Bake for 25 minutes or until the pastry is golden brown.

Great served with green beans and steamed carrots.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 x 400g can Heinz Cream of Chicken Soup
  • 2tbsp olive oil
  • 2 chicken breasts, diced
  • 3 leeks, washed and sliced
  • 250g button mushrooms
  • 4 sheets ready made filo pastry
  • black pepper, to taste
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  • Energy 1302kj 310kcal 16%
  • Fat 10.9g 15%
  • Saturates 1.3g 7%
  • Sugars 2.3g 3%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 27.8g Protein 23.3g Fibre 3.1g

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