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Homemade chicken mayo pie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 2 carrots, peeled and finely diced
  • 3 potatoes, peeled and finely diced
  • 600g chicken fillet, cubed
  • 250ml water
  • 10ml Robertsons Mixed Herbs
  • 200ml mayonnaise
  • 1 sachet KNORR Chicken à la King Dry Cook-in-Sauce
  • 1 roll readymade 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 a'la King 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