How to make it

  • Spray the edges of the pie or casserole dishes with non-stick olive oil spray. Set aside.
  • Pre-heat oven to 400F.
  • Soften the shallot & garlic in olive oil in a frying pan then add chicken broth and bay leaves.
  • Add cubed chicken, cover lavishly with ground black pepper and heat until chicken cubes are cooked through center. Most of the broth will simmer off during this process - that's fine.
  • Stir in peas and carrots. *If you are using fresh peas and/or carrots, you will need to steam them first in the microwave until they are just cooked.
  • Once peas and carrots are "thawed", add the mushroom soup, stirring until the heat loosens it . Stir in white wine and simmer until the whole mixture is smooth.
  • Pour mixture into pie dish or divide evenly among smaller dishes.
  • Roll out pastry sheet until it is about 1/8 inch (1/2 cm) thick. If you are using more than one dish, you'll also need to cut it in half or into quarters at this point.
  • Gently lay the pastry over the top of the pie dish/dishes, gently crimping the edges.
  • Prick one or two small holes in the top of the pie then brush all over with melted butter.
  • Bake at 400F for about 30 minutes or until crust is puffy and golden brown.
  • Serve on warmed plates with a lovely crisp white wine.

Reviews & Comments 1

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  • jett2whit 12 years ago
    I keep saying to my hubby that I'm going to make one of these.....thanks for posting. Great recipe! Jett
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