Chicken Pie

Friends and family alike go crazy for this pie. My boyfriend invites people over promising them chicken pie for dinner and I need to deliver! Luckily for me the recipe is as easy as ..erm.. pie.

So here’s my secret recipe I’m now sharing with the world. It is actually my amazing grandmother’s recipe she left in my care and I added my own loving and cheesy goodness twist to it. And you can trust me when I say it’s good (it’s got cheese, of course it’s good!)

Delicious Chicken Pie
Servings: 6-8
Time: 1 Hour
Difficulty: Medium


  • 1 can Mixed Veggies
  • 1 can Spaghetti In Tomato Sauce
  • 1 sachet Mushroom Sauce - Ina Paarmann’s is amazing
  • 1 can Button Mushrooms
  • 6-8 Chicken Fillets
  • 1 roll Ready-made Puff Pastry - Thawed
  • 1 Egg
  • 1 cup Feta Cheese
  • 3 cups Cheddar Cheese
  • Salt
  • Pepper
  • Garlic Salt
  • 1 cup Cake Flour


  1. Pre-heat the oven to 180°.
  2. Pre-cook the chicken.
  3. While you are waiting for the chicken to cook, prepare the pastry. Unroll the pastry and cut it into two halves. Dust the counter with flour and roll out the pastry. Put one half in the oven dish, so it covers the bottom and the sides. Set aside the other half.
  4. Shred the cooked chicken and set it aside.
  5. Prepare the rest of the ingredients in a pot. Add the veggies, spaghetti, mushrooms and mushroom sauce, salt, pepper and garlic salt. Bring to a boil.
  6. Mix in the cheddar cheese and add the chicken.
  7. Once the cheese is melted and the mixture is nice and gooey, pour it into your oven dish.
  8. Sprinkle crumbled feta on top.
  9. Cover the pie with the remaining half of the pastry and roll in the edges.
  10. Whisk the egg with a fork in a bowl and brush it over the pastry using a basting brush so your pie will turn out beautifully golden brown.
  11. Pop in the oven for 35-40 minutes.
  12. Let it cool a bit before serving with rice or a salad.