Chicken is always on special, and even when it’s not – it’s always a good price.
If you don’t have the time and patience to make puff pastry then don’t. I find the generic brand frozen sheets excellent, plus there is little wastage as you just defrost what you need.
Of course, like most of my dishes – this is freezable. Whip it out a few hours before dinner time (or that morning) and then cook in the oven (as per instructions below). Pies are great for lunches and dinners, so its a great all-rounder.
This pie makes enough for about 4-6 people, so if you are a family of four – well you have lunch the next day as well.
500g of chicken thigh fillet (Diced)
2 large white potatoes
200g of bacon
1 x 400g can of cream of chicken soup
Salt & Pepper
1/2 teaspoon of curry powder (don’t fret, it gives no heat – just a little flavor)
2 teaspoons of dried mixed herbs
1/2 glass of dry white wine
1 egg (beaten)
(if you want to be even super fancy, then add 1 & 1/2 cups of sliced mushrooms)
Brown the onion and diced bacon, then add the chicken and the rest of the ingredients into the pan. Cook on low for a 1 hour, you really need to cook that wine down (should you decide to use it). If not, half hour is fine. Let it cool a little before you put it in the pie dish.
Coat the pie dish in butter or olive oil. If you have the patience, then line the base with baking paper. Lay the frozen puff pastry over the dish and then spoon the chicken mixture in. Cover with another sheet of pastry and then paint the pastry with the beaten egg. If you are low on pastry sheets, then just lay the mixture in the dish (obviously don’t lay it onto of baking paper!), then add the pie top (pastry sheet) A tip, before you put your mixture in, use the dish as a cookie cutter on the pastry, that will ensure you have the perfect sized pastry top when you pop it on top of the chicken filling. I have done this a few times when I have run out of pastry and only have one sheet left.
Bang in the oven for 30 minutes on 180, or until golden brown.