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Chunky chicken pie

Inspired by my chunky steak pie that so many people liked I decided to create a chicken pie.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients
 

  • 1 kg chicken breast diced
  • 1 can of cream of chicken condensed soup
  • 1 chicken stock cube
  • 1 tbsp minced garlic
  • 1 large carrot diced
  • 1 onion diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup grated cheese
  • Salt and pepper
  • Puff pastry

Instructions
 

  • Heat oil in large pan, add onion and carrot to soften, add chicken to slightly brown, mix in all other ingredients and transfer to slow cooker.
  • Cook on low for 4 hours(see note)
  • Line baking dish with puff pastry and transfer mixture. Place another sheet of puff pastry on top and cook in the oven at 180 degrees until pastry has turned a nice golden colour(roughly 20 minutes)

NOTE

  • I brown the chicken first because I think it gives it a nicer flavour. However, if you don't like browning first you can add in the raw chicken with the rest of the ingredients and cook on low for 8 hours.
  • If the mixture is too watery when cooked just use corn flour to thicken ??
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