Super Easy Chicken Pie

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A looooong time ago now – back when my niece was born I helped out the new parents (sis and bro-in-law) by batch cooking them food for a week or so to store in their freezer. I knew with a new baby in the house, the last thing they’d be thinking about is cooking, so I thought it a nice gift from us to do this for them. I had a day in the kitchen cooking up a storm, and I really had meant to start batch cooking more often, but nope, not done it yet!

Among other dishes, I made this super easy chicken pie…one went into the oven the day I made it, the other, cooled, frozen and then later defrosted and cooked through for another meal. I made one for us too and can say, not only was it super easy to make, but it was super tasty – I love a pie!

It’s hard to say how much this pie would feed, since I just split it up into several smaller dishes – just tweak the quantities to suit your family.

I’ve got more 50+ Easy Chicken Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!

Super Easy Chicken Pie - cook and freeze ahead!
Super Easy Chicken Pie

Super Easy Chicken Pie


  • 1 cooked chicken, shredded
  • 1 can condensed cream of mushroom soup
  • 1 can condensed cream of chicken soup
  • sliced mushrooms
  • canned or fresh vegetables - I used peas, carrots and green beans
  • ready rolled puff or shortcrust pastry
  • beaten egg or milk to brush on the pastry


  1. In a bowl, mix together the chicken and vegetables and pour over the soup. As it's condensed it is very thick and makes a great sauce. I didn't feel that extra seasoning was necessary.
  2. Divide the mixture between ovenproof dishes (or in one big dish if you prefer, in which case, to save washing up, just ditch mixing the filling together in a bowl!)
  3. Lay the pastry over the top and brush with a little beaten egg or milk - if you are cooking straight away.
  4. Cook in a 180-200C oven until piping hot and the pastry is golden.
  5. If you are freezing this, allow to cool and cover before placing in the freezer. Defrost overnight before cooking as above.

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