Takeaway Wednesday: Chicken Pie

Offer your family a twist on the traditional vegetable and chicken pie with this modern recipe. If you're wary of working with puff pastry, don't worry - this recipe doesn't require it. 

Ingredients

6 chicken breasts

1/2 cup of rice

1 cup of creamy mayonnaise

3/4 cup of regular chutney

1 sachet cream of mushroom soup

250ml fresh cream

1 block chicken stock

1 to 2 packets of smoked beef Simba chips

500g cheese

2 eggs

Salt and pepper to taste

Method

Cook the chicken until soft, adding the chicken stock. 

With your spoon, make sure the chicken pieces are broken up into small chunks. Leave it to cool down. 

Boil the rice as normal, and let it cool down.

Make the soup as normal, only substituting water with cream. Leave it to cool. (This is important as it ensures the cheese will not melt.)

Grate the cheese

Crush the Simba chips until fine

Now that the rice and chicken have cooled down, mix all the ingredients in the following order: chicken, rice, mayonnaise, chutney and mushroom soup. Add half of the cheese to the mixture. Then add the eggs and mix well. 

Spread a thin layer of chips on the bottom of an ovenproof dish, then pour the chicken and rice mixture over the chips. Then pour the rest of the cheese on top of the mixture.

Bake in the oven for about 10-15 minutes at 180° until the cheese is melted. 

Remove from the oven and leave it to cool. Serve with a light sprinkling of paprika.