CHICKEN PIE...Budget Cooking at its very best

What I really love about this recipe is that I usually have all the ingredients to hand so it's a great standby recipe for when you don't have time or are too tired to go to the shops. It's also very quick to make which is also handy for those nights when you're trying to get dinner on the table asap. The beauty of this recipe also is that you can modify it to suit whatever ingredients you have. When I made this tonight I only had a can of Condensed Cream of Chicken and Corn Soup so I used that instead of the plain chicken soup the recipe asked for. I also snipped the mixed herbs from my garden, using oregano, basil, thyme and marjoram , but other nights when I'm too busy I use the dried mixed herbs from my pantry. So as you can see, the different flavour combinations you can come up with from this one recipe ensures a guaranteed low cost meal as well as whatever type of Chicken Pie, you feel like eating on any night. So say goodbye to the same old Chicken Pie everytime you make it.

                                                                   CHICKEN PIE    



2 sheets Puff Pastry
440g can Condensed Cream of Chicken Soup
250g Chicken tenderloins or breast/thigh fillet, cubed.
1 T Oil
1 Chicken Stock Cube, crumbled
1 teasp. minced Garlic
1 T Mixed Herbs
500g frozen Mixed Vegies, thawed.

1. Preheat oven to 180 degrees celsius. Line a greased pie dish with the
    first sheet of puff pastry.

2. In a small frypan or saucepan, heat the oil then add the chicken, stock cube,
   garlic and mixed herbs, stirring until chicken is browned and cooked.

3. Put chicken mixture into a bowl then add soup, mixed vegies and combine
    well. Season with salt and pepper then pour into pastry-lined pie dish.

4. Cover with remaining pastry sheet, sealing edges by pressing with a fork.
    Cut several slits in the pie lid and bake for 30 minutes or until golden brown.

                                      

COOKING HINTS FROM VON

* For a lovely finish to your pie brush pie with beaten egg or milk.

* This pie can also be made with 1 cup leftover cooked chicken,cubed, which in
   this case you can omit the oil and garlic and simply mix the chicken, herbs
   and stock cube with the soup and mixed vegies.