This 'Bottomless' Chicken Pie is great served with a salad as a light meal .....
This is a quick & easy recipe for chicken pie. I’ve used chicken breast meat in this recipe (pictured above) – only because I had some in the fridge that I needed to use up - you could use any other type of chicken meat for this.
This pie is ‘bottomless’ as it only has a pastry top and no base. There are 3 reasons for this …. firstly because making a base and a top (especially if you pre cook the base a little, which I often do when making pies) takes longer; secondly because if you don’t get it quite right it can result in a soggy base which, in my opinion, just ruins the whole pie & thirdly because a bottomless pie means less of a bottom for you (!!) as half the pastry = half the calories. Ha ha ! (Or … should I just admit that I was too darn lazy to make a pie base ?!)
Anyway, this is also a super quick recipe as you can use ready made pastry for it.
I usually serve this as a light-ish lunch with a salad (& a dollop of good quality mayonnaise on the side !) or as a main meal with mashed potato, gravy and veg.
Bottomless Chicken Pie
Oil for frying
4 Chicken Breasts (or other chicken meat), skin removed & cut in to strips
1 large White Onion
2 x 20 gm sachets Instant Chicken Soup Mix (you could also use Vegetable Soup Mix)
1 cup boiling Water
1 large White Onion
Dried Marjoram
Salt & Pepper to taste
+- ½ pkt/roll of Ready Made Puff Pastry (enough to cover the top of a 25 cm round pie dish)
1 Egg, beaten
Pan fry the chicken & onion in a little oil until browned. Mix the instant soup with the boiling water & stir to blend. Add to the chicken & onion mix in the pan. Stir. Add the dried Marjoram and salt & pepper to taste (the soup mix might make it quite salty already though). Stir everything to blend well and to prevent sticking, turn on to a low heat and allow to simmer for a few minutes before removing from heat.
Allow to cool slightly, then pour into a 25 cm round pie dish. Roll the pastry out into a round, and cover the top of the chicken/onion mix with it. Press the edges to seal, trim off any excess (decorate the surface with off cuts of pastry if you wish), prick in a few places with a fork and then brush the beaten egg over the top of the pastry before placing in the oven and baking at 190‘C/375’F/Gas Mark for around 30 minutes or so, until golden brown.
This pie is ‘bottomless’ as it only has a pastry top and no base. There are 3 reasons for this …. firstly because making a base and a top (especially if you pre cook the base a little, which I often do when making pies) takes longer; secondly because if you don’t get it quite right it can result in a soggy base which, in my opinion, just ruins the whole pie & thirdly because a bottomless pie means less of a bottom for you (!!) as half the pastry = half the calories. Ha ha ! (Or … should I just admit that I was too darn lazy to make a pie base ?!)
Anyway, this is also a super quick recipe as you can use ready made pastry for it.
I usually serve this as a light-ish lunch with a salad (& a dollop of good quality mayonnaise on the side !) or as a main meal with mashed potato, gravy and veg.
Bottomless Chicken Pie
Oil for frying
4 Chicken Breasts (or other chicken meat), skin removed & cut in to strips
1 large White Onion
2 x 20 gm sachets Instant Chicken Soup Mix (you could also use Vegetable Soup Mix)
1 cup boiling Water
1 large White Onion
Dried Marjoram
Salt & Pepper to taste
+- ½ pkt/roll of Ready Made Puff Pastry (enough to cover the top of a 25 cm round pie dish)
1 Egg, beaten
Pan fry the chicken & onion in a little oil until browned. Mix the instant soup with the boiling water & stir to blend. Add to the chicken & onion mix in the pan. Stir. Add the dried Marjoram and salt & pepper to taste (the soup mix might make it quite salty already though). Stir everything to blend well and to prevent sticking, turn on to a low heat and allow to simmer for a few minutes before removing from heat.
Allow to cool slightly, then pour into a 25 cm round pie dish. Roll the pastry out into a round, and cover the top of the chicken/onion mix with it. Press the edges to seal, trim off any excess (decorate the surface with off cuts of pastry if you wish), prick in a few places with a fork and then brush the beaten egg over the top of the pastry before placing in the oven and baking at 190‘C/375’F/Gas Mark for around 30 minutes or so, until golden brown.
