Lazy Chicken Pie

My mama used to make this easy chicken pie all the time for us. It comes together so fast and tastes amazing! She was never fond of the cream-based one, so this was her alternative. I’m not mad about it either. It’s crazy how cooking can really remind you of someone. I thought of her and my grandmothers as I made and ate this today.

Both my grandmothers passed away this past year. It’s been a rough year, but I find myself thinking of them often, especially when I’m cooking. They both loved to cook and bake so much. They taught us so many things that I hope to pass to my daughters one day.

My mom’s mom LOVED this chicken pie. She would always ask my mom to make it for her, and the rest of my aunts learned it because they realized she loved it so much. I thought about her so much today as I made it.

After we started eating my husband wouldn’t stop complaining about the mushrooms. He says he doesn’t like them, but little does he know I put them in a lot of food and he only doesn’t like them when he can see them. It reminded me of my dad’s mom. Growing up, she made us a dish with green onions. We would tell her we didn’t like them, and she would tell us she wouldn’t feed us them. Well, slowly she started to feed us them and we would pretend we couldn’t see them so we wouldn’t hurt her feelings. Now, I love green onions. So I think that he just thinks he hates mushrooms.

Anyways, if you made it this far, good for you! Scroll down for the recipe.

Lazy Chicken Pie

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5 from 1 review

This easy chicken pie comes together so quickly. It’s full of veggies and has the perfect pastry crust. It has no cream, but still tastes absolutely amazing!

• Author: Nur Ashour
• Prep Time: 10 minutes
• Cook Time: 25 Minutes
• Total Time: 35 minutes
• Yield: 6 1x
• Category: easy dinner

Ingredients

Units USM Scale 1x2x3x

1 onion, finely diced

2 bell peppers, diced

8 oz mushrooms, diced

1 lb chicken tenderloins, diced

1 Package Puff Pastry

1 tbsp hot sauce

1 tbsp balsamic vinegar

salt

pepper

1 tbsp oil

Instructions

Warm the oil in a skillet. Add the onions and bell peppers and saute until slightly translucent. Add the chicken.

Once the chicken changes color add the hot sauce and balsamic vinegar. Season with salt and pepper.

Add the mushrooms and cook down for a couple of minutes.

Roll out each pastry dough so it’s slightly more rounded. Using a slotted spoon, spoon the chicken mixture into the middle of the pastry leaving an inch of the pastry with no filling. Avoid adding the liquid.

Fold the edges of the pastry over the filling. Bake at 400 F for 20 minutes.

Enjoy!