Easy-Peasy Chicken Puff Pies

Easy Chicken Pie

The kids will really enjoy helping to make these fun and creative chicken pies, and will totally love eating them too!

Prep time: 27 minutes

Cook time: 23 minutes

Servings: 4 people

Preparation

With adult supervision the kids can prepare the broccoli and cut them into ‘little trees’.

Unroll the pastry, keeping the nonstick baking paper underneath, use a large 13cm cutter (or use a saucer as a template) to cut out 4 circles of pastry.

Remove the trimmings and set aside.

Transfer the pastry circles along with the non-stick baking paper to a baking tray.

Brush each pastry circle with a little beaten egg, then using small cutters, stamp out different shapes from the trimmings or roll into thin ‘sausage shapes’ to create smiley faces.

Stick them on to the larger circles to decorate.

Brush with a little more beaten egg.

Bake the pastry circles for 10-12 minutes until puffed and golden.

Allow to cool slightly and cut in half horizontally through the middle to create a ‘base’ and a ‘lid’.

Meanwhile heat the oil in a large frying pan, add the chicken and stir-fry for 5-6 minutes until sealed and starting to turn golden.

Remove from the pan with a slotted spoon.

Add the onion and broccoli and stir-fry for 3-5 minutes until the broccoli is just tender.

Return the chicken to the pan.

Add the condensed soup, then half-fill the can with water and pour into the frying pan, whilst stirring.

Cook for a further 3-5 minutes until the chicken is cooked through.

Stir through the spinach and cook until wilted.

Divide the pastry bases between 4 plates and spoon the filling on top.

The kids will enjoy putting the ‘lids’ on top.

Tip: Make the most of fresh peas when in season, not only do they taste great but kids will also enjoy helping to ‘pop-out’ the peas from the pods.

Ingredients

1/2 head broccoli
1 x 375g pack ready-rolled puff pastry
1 egg, beaten, for brushing
1 tbsp olive oil
1 x 300g pack diced chicken breast
1 onion, finely chopped
295g can cream of mushroom condensed soup
75g young leaf spinach
cooked peas, to serve (see tip)

Ingredients

1/2 head broccoli
1 x 375g pack ready-rolled puff pastry
1 egg, beaten, for brushing
1 tbsp olive oil
1 x 300g pack diced chicken breast
1 onion, finely chopped
295g can cream of mushroom condensed soup
75g young leaf spinach
cooked peas, to serve (see tip)

Preparation

With adult supervision the kids can prepare the broccoli and cut them into ‘little trees’.

Unroll the pastry, keeping the nonstick baking paper underneath, use a large 13cm cutter (or use a saucer as a template) to cut out 4 circles of pastry.

Remove the trimmings and set aside.

Transfer the pastry circles along with the non-stick baking paper to a baking tray.

Brush each pastry circle with a little beaten egg, then using small cutters, stamp out different shapes from the trimmings or roll into thin ‘sausage shapes’ to create smiley faces.

Stick them on to the larger circles to decorate.

Brush with a little more beaten egg.

Bake the pastry circles for 10-12 minutes until puffed and golden.

Allow to cool slightly and cut in half horizontally through the middle to create a ‘base’ and a ‘lid’.

Meanwhile heat the oil in a large frying pan, add the chicken and stir-fry for 5-6 minutes until sealed and starting to turn golden.

Remove from the pan with a slotted spoon.

Add the onion and broccoli and stir-fry for 3-5 minutes until the broccoli is just tender.

Return the chicken to the pan.

Add the condensed soup, then half-fill the can with water and pour into the frying pan, whilst stirring.

Cook for a further 3-5 minutes until the chicken is cooked through.

Stir through the spinach and cook until wilted.

Divide the pastry bases between 4 plates and spoon the filling on top.

The kids will enjoy putting the ‘lids’ on top.

Tip: Make the most of fresh peas when in season, not only do they taste great but kids will also enjoy helping to ‘pop-out’ the peas from the pods.