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Easy Philly Chicken Pie

Tuesday, November 12, 2013

So the weather has turned cold and now its time to revert to more comforting recipes. To my mind, you just can’t beat the warmth and comfort of a good pie, particularly if its topped with potato as I am not the biggest fan of pastry. I often experiment with pies, chucking in whatever ingredients […]


So the weather has turned cold and now its time to revert to more comforting recipes.

To my mind, you just can’t beat the warmth and comfort of a good pie, particularly if its topped with potato as I am not the biggest fan of pastry.

I often experiment with pies, chucking in whatever ingredients are in the fridge and cupboard and hope for the best.

Obviously, this approach is a bit hit and miss with some outcomes a great success and others less so!

I have to say that this pie was one of my better ideas, and was a great hit when I served it

It’s really very easy to make!

 

All you need to do is:

 

  • Fry an onion and half a clove of finely chopped garli
  • Add half a finely sliced red pepper
  • Add plenty of sliced button mushrooms and a small tin of drained sweetcorn
  • Stir in 2 heaped tablespoons of Philadephia cream cheese and simmer
  • Add pieces of cooked chicken to the sauce
  • Pour into a heatproof dish and top with enough mashed potato to cover the mix
  • Scatter with grated cheddar cheese and bake in the oven for 30 minutes or until the top is golden and bubbling

 

Serve with your choice of vegetables and enjoy

 

philly-chicken-pie-prepared

 

 

 

 

 

 

 

 

 

The pie prepped and ready for the oven

philly-chicken-pie-portion

 

 

 

 

 

 

 

 

an individual serving of the pie

Instructions

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