30 minute Chicken Pie

Leanne CurgenvenHealth Information, RecipesLeave a Comment

30 minute Chicken Pie

Serves 6



3-4 large chicken breast (about 700g)

Knob of butter

A lug of oil

2 spring onions

150g mushrooms

1 heaped tbsp plain flour

2 tsp English mustard (optional)

2 heaped tbsp lite cream cheese

300ml chicken stock

3 sprigs fresh thyme or 3 pinches of dried thyme

½ tsp nutmeg

Puff pastry to cover top of pie

1 egg or a little milk for glazing pastry (optional)



Turn oven to 200 degrees fanbake. Fill the kettle and boil it (if you are using powdered stock).

Put a large frypan on a medium heat and a medium saucepan on a low heat.

Slice the chicken breast into about 1cm slices.

Add some oil to the saucepan and then add the chicken. Cook for about 3 minutes on a low heat.

Melt the butter and heat some more oil in the large frypan.

Trim the spring onions and clean the mushrooms. If you have a food processor throw them in with the slicer attachment, otherwise do by hand and then add to pan.

Cook for 2 minutes.

Sprinkle over the flour and stir in.

Add the chicken stock, English mustard, lite cream cheese, thyme and nutmeg.

Mix together and heat through – about 2 minutes.

Add entire mixture (chicken and vegetables) to an oven dish (medium size).

Top with puff pastry – enough to tuck in around the edges. Score very gently with a knife – careful not to cut through the pastry.

Glaze with either lightly beaten egg or some milk.

Bake until it looks ready – probably about 20-30 minutes. Check pie contents is piping hot before tucking in.

Serve with leeks in white sauce and steamed brussel sprouts.


Recipe adapted from Jamie Oliver’s ’30 minute meals’.

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