Mum’s plate chicken pie
My parents weren’t big cooks. Growing up in the 80’s a lot of the food we ate was sponsored by Birdseye. But there were 2 or 3 things mum did make and this was one of them.
On a Monday night, after swimming, I’d always hope that I’d be coming home to mum’s chicken pie. Part Sunday roast leftovers, bulked out with a bit more chicken. Mum’s secret ingredient? A tin of Heinz chicken soup for the sauce!
As an adult I love to make pastry and will always make it from scratch. It’s probably the main thing my mum taught me how to make, which all started from helping her to make this pie. This weekend we recreated mum’s chicken pie with the help of my nephew and he loved it too! #KeepRecipesAlive
Mum’s plate chicken pie
My parents weren’t big cooks. Growing up in the 80’s a lot of the food we ate was sponsored by Birdseye. But there were 2 or 3 things mum did make and this was one of them.
On a Monday night, after swimming, I’d always hope that I’d be coming home to mum’s chicken pie. Part Sunday roast leftovers, bulked out with a bit more chicken. Mum’s secret ingredient? A tin of Heinz chicken soup for the sauce!
As an adult I love to make pastry and will always make it from scratch. It’s probably the main thing my mum taught me how to make, which all started from helping her to make this pie. This weekend we recreated mum’s chicken pie with the help of my nephew and he loved it too! #KeepRecipesAlive
Open in Cookpad AppSteps
- 1
First make the pastry. Combine the cold butter with the flour on a food processor or by hand to create breadcrumbs
- 2
Add very cold water a tablespoon at a time until the mixture comes together to form a dough
- 3
Wrap in cling film and leave to rest in the fridge for half an hour
- 4
Meanwhile make your filling. Cook your chicken breast either in the oven at 180c for 20-25 minutes or 12 minutes in the air fryer
- 5
Chop your carrots and combine with your peas in a bowl. Add a little water and microwave until just tender. About 3-4 minutes
- 6
Drain and add the cooked chicken and chicken soup
- 7
Mix to combine, then add the filling to an oven proof plate
- 8
Remove the pastry from the fridge. Dust the surface with flour and roll out to the thickness of a £1 coin
- 9
Cover the pie and press in the edges with a fork. Add to holes to release steam
- 10
Brush the pastry with milk then bake in the oven for 30-40 minutes at 180 until golden brown
Cooksnaps
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