Chicken Pie

Serves 4

2 tbsp olive oil
500g chicken breast, diced
1 leek, white, sliced
1 carrot, peeled & sliced
1 red pepper, deseeded & chopped
2 tbsp flour
1 packet chicken soup, powder
300ml boiling water
75g frozen peas
75g sweetcorn
60ml natural yoghurt
1 sheet frozen shortcrust pastry
1 egg lightly beaten
Salt & Pepper







Heat oil in a pan and brown the chicken for 5 mins until golden

Add carrot, leek and red pepper
Cook for 4 mins until leek is soft
Add flour & stir until combined

Mix the soup with the water then add the the pan

Bring to the boil and simmer for 15 mins until the chicken is cooked

Add the sweetcorn, peas and yoghurt

Season to taste


Spoon mix into a deep pie dish or deep baking dish

Place pastry over the top and cut to size

Brush the top with beaten egg


Bake for 15 mins at 200C until pastry is golden