Classic Chicken Pie
Enjoy the classic comfort of our Chicken Pie - a savory delight with tender chicken encased in golden pastry for a timeless and satisfying meal.
Ingredients
- 30 ml (2 Tbsp) butter or margarine
- 30 ml (2 Tbsp) Spur Durky Sauce
- 1 medium onion, coarsely chopped
- 100 g button mushrooms, coarsely chopped
- 200 ml (1 sachet) Spur Cheddamelt or Cheese Sauce
- 30 ml (2 Tbsp) chopped fresh thyme or 10 ml (2 tsp) dried
- 3 ml (½ tsp) Spur Seasoning Salt
- Freshly ground black pepper to taste
- About 700 g fine shredded white chicken (1 whole chicken, roasted and shredded)
- 125 ml (about 80 g) frozen green peas
- 400 g frozen puff pastry, thawed
- 1 egg and 30 ml (2 Tbsp) milk for glazing
Method
- Heat butter and Spur Durky Sauce in a large heavy-based saucepan. Add onion and sauté for a few minutes.
- Add mushrooms, Spur Cheddamelt Sauce, thyme, seasonings and simmer for about 5 minutes. Add chicken pieces and peas, stir lightly and heat for about 5 minutes until combined. Spoon into a large, greased oven-proof dish and leave to cool completely.
- Roll out pastry onto a lightly floured surface to about 3 mm thick. Place over chicken filling, decorate with left-over pastry pieces and brush with beaten egg and milk. Place pie in fridge for about 15 minutes for pastry to chill (to prevent shrinking in oven when baking).
- Bake in a preheated oven at 200°C for about 45 minutes or until pastry turns golden brown.
Variations
- Substitute the chicken strips with beef or lamb, or any left-over meats.
- Substitue the mushrooms with any other vegetables of choice, such as chopped carrots.
- Making strips of pastry into a lattice always looks amazing. Worth a try!
- Instead of one large pie, make individual ones which are ideal to cook in an air-fryer.
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