One skillet chicken pie

This recipe utilises Campbell Brothers diced chicken breast:  01CHIDI1001K  CHICKEN: DICED: EX-BREAST KG

A Red Tractor assured option is available for this product:  01CHIFI1261E – CHICKEN: FILLET: (1 X 140-170GM): RED TRACTOR

Serves: 6    

Prep / Cook time: 50min


  • Olive oil – 15ml
  • Diced chicken breast – 700g
  • Diced onions – 25g
  • Garlic puree – 20g
  • Gold potatoes, cubed – 200g
  • Frozen or fresh peas and carrots – 200g
  • Salted butter – 60g
  • All-purpose flour – 50g
  • Chicken broth – 500ml
  • White bread & roll mix – 1
  • Salt & pepper to taste


  1. Preheat oven to 400˚F/200˚C, gas mark 6.
  2. Heat the olive oil over a cast-iron skillet, season the chicken with salt and pepper and fry until no longer pink. Remove chicken and set aside.
  3. To the same skillet, add the onions and garlic. Sauté until translucent.
  4. Add potatoes and sauté for about 5 minutes.
  5. Add peas and carrots, and stir again.
  6. Add the butter to the vegetable and allow to melt.
  7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
  8. Pour in chicken broth, bring to a boil and simmer to thicken sauce.
  9. Season with salt and pepper. Remove from heat.
  10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
  11. Bake for 25-30 minutes or until golden brown