Frugal chicken pie student recipe

Frugal chicken pie student recipe

This simple chicken pie recipe is a great way to make small quantities of meat go further.

You can make your own pastry if you’re seriously skilled, but a ready-made pack in the freezer does the job!

Try making a simple tomato and onion pastry tart with the off-cuts, or better yet, cut into circles, pop a teaspoon of jam in the centre and bake for 15 minutes.


To make 1 serving

  • Onion 1
  • A handful of mushrooms - sliced
  • Bacon 2 slicesOptional, cut into strips
  • Chicken breasts 2 cut into bite sized chunks
  • Chicken stock cube 1
  • Sheet of ready rolled frozen puff pastry 1
  • Salt and pepper

How to make frugal chicken pie for students:

  1. Dice the onion and lightly fry on a medium heat until the onion is just starting to colour.
  2. Add the chicken and optional bacon and cook for 2-3 minutes. Once the chicken is starting to turn golden, add the mushrooms. Be careful not to stir too vigorously or the mushrooms will break up.
  3. Boil the kettle and make half a pint of stock. Crumble the stock cube before pouring the boiling water on top – in chilly student houses stock cubes can harden!
  4. Pour the stock over the chicken and vegetables and bring to the boil. Season with the salt and pepper. After 5 minutes, reduce the temperature and gently simmer the pie filling for 25 minutes.
  5. Bake
  6. While the pie filling is simmering, heat the oven to 190C.
  7. Carefully pour the pie filling into the casserole dish and allow to cool. This will ensure that the pastry doesn’t go too soggy.
  8. Once cooled, gently place the pastry sheet over the casserole dish. The ready-made pastry should already be rolled to the perfect thickness. Cut away any surplus pastry by running a knife around the edge at a 45 degree angle.
  9. Bake for around 30-45 minutes. Keep checking as cooking times can vary depending on the oven.

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