Easy Chicken Pie

Serves 4


  • 600g diced chicken (tenderloin, breast or thigh)
  • 1T olive oil
  • 3 cups frozen mixed vegetables
  • 420g can condensed creamy chicken soup
  • 2T sour cream
  • 2T parsley coarsely chopped
  • 4-5 medium sized potatoes
  • milk
  • salt & pepper


  1. Peel potatoes and boil until soft.  Mash, adding enough milk to create a creamy texture.
  2. Dice chicken (your choice of tenderloin, breast or thigh meat), and pan fry in oil until evenly browned.
  3. Add vegetables to the pan and cook until they have warmed through.  Add soup, parsley, sour cream and season with salt and pepper.
  4. Place pie mixture into a deep pie or lasagne dish.  Cover with an even layer of mashed potato. Use a fork to create a nice textured surface.
  5. Bake at 180°C for 20 minutes or until the top has turned golden.