Chicken Pie

I can’t remember where this one came from. It might have been on the side of a tin of Campbell’s condensed soup. But it might not have.

- 1 block shortcrust pastry – taken from the freezer about 3 hours ago and now thoroughly de-frosted.
- 1 tin Campbell’s condensed chicken soup.
- 2 chicken fillets – diced.

Pre-heat the oven to 180C

Fry the diced chicken in a knob of melted butter.

Grease the inside of a pie dish or oven-proof plate. I use a shallow pyrex bowl which is very un-glamorous, but quite effective.

Roll out two sheets of pastry. Put one on your plate to form the bottom of the pie.

When the chicken’s cooked take it off the heat and stir in the condensed soup. Ladle this mixture into the pie and cover with the top sheet of pastry.

Trim the pastry so it’s nice and tidy round the outside of the pie, seal the edges by pressing down with the tines of a fork all the way round the rim. Cut a slit in the top of the pie and if you’re feeling creative make a few pastry leaves to decorate the top of the pie. Brush or sprinkle with milk.

Put it in the oven until the pastry’s cooked.

Lovely with roast potatoes and some veg or just some chips!