Chicken Pie

In just 35 minutes, this hearty chicken pie will be ready to be served up, hot and fresh - it's sure to keep you warm this winter.

“Image and recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87.”


1 tbs olive oil*
460g skinless chicken breast, trimmed of fat, cut into 5-cm strips*
200g mushrooms, sliced 
250g can chicken soup*
1/2 cup frozen peas*
1/2 tbs low fat Greek-style yoghurt
Cracked black pepper, to season
1 bunch broccolini, stalks trimmed  
1 1/2 sheets reduced fat puff pastry, thawed*
1/2 egg yolk, beaten* 
Steamed vegetables or green salad, to serve

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.


1. Preheat oven to 200°C (180°C fan-forced).  

2. Heat 1/2 tablespoon of the olive oil in a large frypan and brown chicken strips for 1 to 2 minutes on each side. Remove chicken from pan and set aside.

3. Heat remaining oil and sauté mushrooms for 2 minutes.

4. Return chicken to pan with mushrooms; add soup, peas and Greek yoghurt.
Season with cracked pepper. Bring to the boil, then turn off the heat.

5. Transfer mixture to a pie dish approximately 28 cm x 21 cm.

6. Arrange broccolini on top of chicken filling.

7. Cover pie dish with puff-pastry sheets, cut a hole in the centre using a sharp knife and press down edges with the prongs of a fork.

8. Brush pastry surface with beaten egg yolk and cook in oven for 25 minutes.

9. Serve with extra steamed vegetables or salad.