Creamy Chicken Pie

This is a total cheat of a pie - it’s super easy and it tastes great.

Serves: 4

Done in: 1 hour


For the filling:

  • 500g frozen cooked sliced chicken (defrosted)
  • 1 ½ mugs of frozen vegetables
  • A couple of handfuls of mushrooms
  • 1 tin of cream of chicken soup
  • Salt and pepper


For the mash:

  • 4 large potatoes
  • 4 tbsp milk
  • 1 chicken stock cube (optional)
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Pop the oven on at 200C.


Starting with the mash, peel and chop the potatoes into chunks and add them to a saucepan. Cover with water from the tap and bring this to the boil over a high heat. Then reduce the heat so that it’s bubbling very gently at a simmer, and cook for 10-12 minutes until the potatoes are soft.


Meanwhile, prepare the filling. Tip the defrosted chicken into a shallow ovenproof dish, then add the frozen vegetables. Chop the mushrooms in half and add these too. Next, pour over the tin of soup, stir it all together and add a bit of salt and pepper. Leave this aside while you finish off the potatoes.


Drain the potatoes and crush them with a fork or masher. Stir the milk into the mash and add a bit of salt and pepper, then spoon this evenly on top of the chicken filling. If you like, crumble a chicken stock cube over the top to give an extra boost of flavour!


Cook in the hot oven for 40-45 minutes until the top is golden brown. Let it stand for 5 minutes before spooning onto plates - and dig in!