Easy Peasy Chook Pie
Jaqui Brown's easy chicken pie recipe

Whipping up homemade cheese sauce has never been easier – this yummy version of the classic chicken pie is chocka with de-luscious sour cream, parmesan and nutty egmont cheese. Lovingly created by Annabel Langbein.

Prep
10 Mins
Cook
40 Mins
Ready In
50 Mins
Serves
4

What you need

Chicken Pie

  • 400g chicken stir-fry or thinly sliced chicken thighs
  • 2 cups each frozen peas and corn (or mixed frozen vegetables)
  • 1 tsp dried thyme or rosemary
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1 cup panko crumbs or coarse crisp breadcrumbs
  • 2 Tbsp grated Mainland Egmont cheese or Perfect Italiano Parmesan Cheese 

Instant Cheese Sauce

  • 1/2 cup Anchor Blue milk
  • 3 Tbsp cornflour
  • 250g Anchor Original Sour Cream
  • 2 Tbsp grated Perfect Italiano Parmesan Cheese
  • 1 cup grated Mainland Egmont Cheese
  • A large pinch of nutmeg
  • 1 tsp salt
  • Ground black pepper

Here's how it's done

  1. Pre-heat oven to 180°C.
  2. To make the Instant Cheese Sauce combine milk and cornflour in a small pot and stir to dissolve. Add sour cream, both cheeses, nutmeg, salt and pepper. Cook over medium heat, stirring, until it comes to a simmer and is lightly thickened.
  3. To make the pie, mix together chicken, cheese sauce, vegetables, herbs, salt and pepper in a two litre capacity oven dish.
  4. Combine crumbs and cheese and sprinkle over the pie. Bake until bubbling and golden (40 minutes).

Serving Suggestions

My Instant Cheese Sauce is also fabulous used instead of your usual cheese sauce in cauliflower cheese, macaroni cheese or lasagna.

You might also like