This Chicken Pot Pie Is The Ideal Comfort Food

1 tsp olive oil

1 carrot, peeled and finely chopped

1 onion, peeled and finely chopped

1 rib celery, peeled and finely chopped

1 x 400g tin chicken soup

500g cooked chicken, cubed

250g frozen peas

1 sheet shortcrust pastry

1 egg, beaten

Difficulty Easy

Prep 15m

Cooking 45 m

Serves 5

A store cupboard chicken pie that screams comfort food and can be thrown together with minimum stress. It's easy, stress-free and delicious.

Time needed: 1 hour.

Instructions

Preheat the oven.
Preheat the oven to 200C/400F/gas mark 6.
Sweat the vegetables and add the tin of soup and chicken.
Sweat the carrot, onion and celery. Pour over the tin of soup and stir in the frozen peas and chicken.
Pour into a pie dish and cover with pastry.
Warm through then pour into the pie dish then cover with the pastry.
Mix the chicken and vegetables together.
In a pie dish, mix the chicken and vegetables together and pour over the chicken soup.
Top with a pastry sheet.
Top with the pastry sheet, pressing against the rim of the dish. Prick the pastry to allow steam to escape in the cooking.
Brush with egg.
Brush with the beaten egg.
Bake for 25-30 minutes.
Bake for 25-30 minutes, until the pastry is golden brown and cooked through.

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