easy chicken pie

easy chicken pie

easy chicken pie

We’ve simplified this family favourite, making it a quick, easy and delicious supper.

  • 40 mins
  • 4
  • Easy


  • olive oil, for frying
  • 4 chicken breasts, chopped
  • 1 onion, chopped
  • 80ml cake flour
  • 250ml milk
  • 310ml chicken stock
  • 240g packet sundried tomatoes in oil, chopped with the juice
  • 3ml smoked paprika
  • handful thyme, leaves picked
  • 250ml frozen peas
  • squeeze lemon juice
  • 4 sheets phyllo pastry


  1. Preheat oven to 200°C. Heat the oil on high and fry the chicken and onion until browned. Season. Sprinkle over the flour and cook for 1 minute.
  2. Slowly stir in the milk, then the stock and cook for 5 minutes while stirring. Stir in the sundried tomatoes, paprika, thyme, peas and lemon juice and heat through. Season. Spoon into a greased 30cm dish.
  3. Scrunch up the phyllo and place on the chicken. Spray generously with cooking spray. Bake for about 15 minutes, or until crisp and golden.


Magazine issue date: August, 2019

Nolwazi Dhlamini

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.