On the Menu :: Easy Chicken Pot Pies

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Come Thursday evening, I usually will ask A what he feels like having for dinner on Friday, even though he’s normally late home because of after-work drinks etc… I like know that if he’s hungry or just peckish when he gets home, there’s something hot for him to eat. Hashtag best wife EVER *LOL* 😛

If I’m really tired or simply too lazy, I’d suggest takeaway but I normally just throw together something easy. A dish like nachos or even fettucine carbonara that takes no time to prepare after a long day at work but is still super duper yummy! Plus all I have to do when I get home is prep (easy peasy), then put my legs up (even easier!) and only throw everything together when I get his “On the way home” text 🙂

Yes. I really do “THROW” it all together by then.

So a couple of nights ago, he said that he felt like chicken pies because he hadn’t had one in a long while and that he used to make THE best chicken pot pie filling using Campbell’s “Cream of Chicken” soup. So off to Woolies I went the next day to buy a whole roast chicken from the Deli and some cans of creamy chicken soup and dinner, was served! 😛 OK. Not really. I threw in some frozen veges and cubed potatoes and THEN my chicken pie filling was truly complete 🙂

So here’s my little recipe. If you give it a go, I hope you’ll like it! xx

Recipe – Easy Chicken Pot Pies


1 whole roast chicken

2 cans of Campbell’s Cream of Chicken

400g of milk (I just filled up one of the empty soup cans)

2 large potatoes, diced

1 cup of frozen veges (Eyeball this as you might like more… or less)

2 eggs, lightly beaten


Frozen sheets of puff pastry


  1. Put diced potatoes into a small saucepan and fill it up with cold water. Bring it to a boil and simmer over a low fire for about 8-10 minutes.
  2. As the potatoes are cooking away, start shredding or dicing the roast chicken. I made sure the chicken meat was still large enough for a good hearty mouthful.
  3. Once you’re finished with the chicken, your potatoes should be done too. Drain potatoes using a sieve or a strainer.
  4. In a large pot, mix both cans of soup and milk over low heat, stirring occasionally. As per the instructions on the can, do not bring the soup to a boil.
  5. When little bubbles start appearing on the surface of the soup, throw in the chicken meat, frozen veges and potatoes. Give everything in the pot a few good stirs, turn off the fire and allow your pie filling to come to room temperature.
  6. In the meanwhile, pre-heat your oven to 220 deg celsius, butter up your muffin pan(s) – if you’re planning on using them – or simply let your frozen puff pastry thaw a little before you start cutting them up.
  7. Once the pie filling has cooled down sufficiently to the touch, start creating ’em pies! Get creative! The world is your oyster 🙂 Seal your delish delights and gently brush tops of puff pastry with the prepared egg-wash. Mummies, this would be a great time to involve the children!
  8. Pop your pies into the hot oven for approximately 15-20 minutes or until golden brown.
  9. Remove from oven and allow pies to cool on racks for as long is humanly possible… That is, if you can resist not eating those freshly baked piping hot goodies!




Bon appetit! And have a lovely week ahead, friends!


2 thoughts on “On the Menu :: Easy Chicken Pot Pies

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