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Chicken Pie

A creamy and comforting recipe to feed the family. Crisp buttery pastry jam-packed with flavour and a fantastic way to get the kids to eat more vegetables.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

949kcal

Energy (kJ)

3968kJ

Protein (g)

54.0g

Carbohydrate incl. fibre (g)

46.6g

Carbohydrate excl. fibre (g)

42.2g

Sugar (g)

8.3g

Fibre (g)

4.4g

Fat (g)

61.1g

Saturated fat (g)

21.5g

Unsaturated fat (g)

35.4g

Monounsaturated fat (g)

23.5g

Polyunsaturated fat (g)

8.2g

Trans fat (g)

0.1g

Cholesterol (mg)

191mg

Sodium (mg)

907mg

Salt (g)

2.26g

Vitamin A (IU)

910IU

Vitamin C (mg)

18.9mg

Calcium (mg)

177mg

Iron (mg)

5.19mg

Potassium (mg)

1041mg

Total

3796kcal

15874kJ

216.0g

186.5g

169.0g

33.1g

17.6g

244.2g

86.1g

141.4g

93.9g

32.9g

0.4g

763mg

3628mg

9.06g

3642IU

75.6mg

706mg

20.76mg

4165mg


  • 1 Preheat oven to 200°C, 190°C fan, Gas Mark 6.
  • 2 Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
  • 3 Heat the Flora and fry mushrooms and onion until cooked then add the garlic, sweet corn and peas and stir through. Reduce heat.
  • 4 Add the plain flour and mix through, then stir in the milk briskly, a little at a time. Keep moving the pan on and off the heat to ensure the roux paste doesn’t get too hot.
  • 5 Let the mixture cook slowly for about 5 minutes then add the chicken and Knorr Chicken Stock Pot and leave to cook for another 3 minutes.
  • 6 Stir in the cream.
  • 7 Spoon mixture into a large oven-proof pie dish and allow to cool before covering with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
  • 8 Serve with vegetables of your choice and enjoy!