Home-made chicken pie — the best!!

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Who can possibly resist the lure of a homemade chicken mayo pie? One slice will definitely not be enough!

Serves: 4 – 6 | Preparation Time: 15 minutes | Cooking Time: 45 minutes


  • 2 Carrots, peeled and finely diced
  • 3 Potatoes, peeled and finely diced
  • 600 gram Chicken Fillet, Cubed
  • 250 millilitre water
  • 10 millilitre Robertsons Mixed Herbs
  • 200 millilitre mayonnaise
  • 1 sachet KNORR Chicken Casserole Dry Cook-in-Sauce
  • 1 Roll ready-made puff pastry
  • Milk for brushing pastry


  1. Preheat oven to 200C
  2. Place the diced carrots, potato and chicken fillet into a small saucepan together with the water and simmer covered over a medium heat until the vegetables are tender and the chicken is cooked
  3. Remove from the heat and allow to cool but do not drain
  4. Once cooled stir in the mixed herbs, mayonnaise and contents of the sachet of KNORR Chicken Casserole Dry Cook-in-Sauce
  5. Spoon the filling into a round oven proof pie dish and brush the edges of the dish with water
  6. Unroll the puff pastry so that it drapes over the pie dish, trim the excess from the edges and press it firmly down
  7. Make a small incision on the top of the pie to allow the steam to escape
  8. Brush with a little milk then bake in a preheated oven for 20-25 minutes or until the pastry is golden brown and flaky

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