03/06/2026
🥧🍲 Pick n Pay Chicken Pie Soup
Creamy, comforting and topped with golden puff pastry, this Chicken Pie Soup brings all the flavour of a classic chicken pie to the table — in a cosy bowl. Perfect for an easy family dinner.
Serves: 4–6
Prep time: 20 minutes
Cooking time: 1 hour
Oven temperature: 180°C
Ingredients:
• Glug of olive oil
• 1 punnet button mushrooms, sliced
• Salt and milled pepper, to taste
• 1 small onion, sliced
• ½ packet leeks, washed and sliced
• 3 sticks celery, chopped
• 2 large carrots, chopped
• 2 Tbsp chopped fresh thyme
• 2–4 chicken breasts on the bone
• 6 cups good-quality chicken stock
• 1 tub cream
• 1 Tbsp cornflour, mixed with a little water
• 1 roll puff pastry
• 1 extra-large egg, beaten
Method:
1. Heat a glug of olive oil in a large soup pot. Fry the mushrooms until golden, season well, then remove from the pot and set aside.
2. Add a little more oil to the pot and sauté the onion, leeks, celery and carrots until softened.
3. Return the mushrooms to the pot. Add the thyme, chicken breasts and chicken stock. Simmer for 30–40 minutes, or until the chicken is tender and cooked through.
4. Remove the chicken from the pot. Shred the meat into bite-sized pieces, discarding the skin and bones, then return the chicken to the soup.
5. Stir in the cream and cornflour mixture. Simmer for a few minutes until the soup thickens slightly.
6. Preheat the oven to 180°C. Ladle the soup into ovenproof serving bowls.
7. Roll the puff pastry slightly thinner and cut out pastry lids to fit each bowl.
8. Brush the pastry with beaten egg, place over the bowls and pierce a small steam hole in the centre of each pastry lid.
9. Bake for 20 minutes, or until the pastry is puffed and golden.
Serve hot and enjoy with a spoonful of creamy comfort. 🥧🍲
Shop the ingredients at Pick n Pay.
