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.
- Onion 1
- A handful of mushrooms - sliced
- Bacon Optional, cut into strips 2 slices
- Chicken breasts cut into bite sized chunks 2
- Chicken stock cube 1
- Sheet of ready rolled frozen puff pastry 1
- Salt and pepper
How to make frugal chicken pie for students:
- Dice the onion and lightly fry on a medium heat until the onion is just starting to colour.
- 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.
- 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!
- 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.
- While the pie filling is simmering, heat the oven to 190C.
- Carefully pour the pie filling into the casserole dish and allow to cool. This will ensure that the pastry doesn’t go too soggy.
- 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.
- Bake for around 30-45 minutes. Keep checking as cooking times can vary depending on the oven.