Full Time Meals: Creamy Chicken Pie

Preparation time: 20 minutes

Cooking time: 45 minutes


For the filling:

500 g frozen cooked sliced chicken (defrosted)
1 1⁄2 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)


  1. Pop the oven on at 200c.
  2. Starting with the mash, peel and chop the potatoes into chunks and add them to the saucepan. Cover with water from the tap and bring this to a 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.
  3. Meanwhile, prepare the filling. Tip the frozen chicken into a shallow ovenproof dish and 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.
  4. 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!
  5. 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!