Today's Tasty Pick: Chicken and Egg Pot Pies

Hey hey, fam!

Before we get into today’s delicious business, can we please take a moment to acknowledge something very important? We have officially entered the 7th month of the year… aka MY BIRTHDAY MONTH!

Honestly, I don’t know how we got here so fast. One minute it was January, and now I’m out here preparing to level up in age. Time really has no respect for anyone! But I’m incredibly grateful to be here, and I hope this new month brings nothing but joy, peace, answered prayers, and plenty of good food for every single one of us in this little family of ours. We made it halfway through the year—that’s worth celebrating!

Alright, birthday excitement aside, it’s officially time for our daily food meeting, and today’s agenda is looking extra delicious.

Now the guest of honor that’s helping us kick off my birthday month is… Chicken and Egg Pot Pies!

Now, if you have been hanging around here for a while, you already know we love trying new things in the kitchen. We don’t believe in letting our taste buds get bored! So yes, this recipe is a first for us—but I have a feeling it won’t be the last. I’m calling it now: once you make these, they will earn a permanent spot on your family favourites list.

Okay, enough talking before I make us all hungry. Grab your apron, and let me show you exactly how to bring this meal to life!

How to make Chicken and Egg Pot Pies

Makes: 8
Preparation time: 35 minutes
Cooking time: 30 minutes
Cost per recipe: Under R15 per pie

Ingredients:

400 g puff pastry, defrosted
31 g sachet chicken instant soup
180 ml (¾ cup) cooked chicken, shredded
80 ml (⅓ cup) diced vegetables, defrosted
7.5 ml (½ tbsp) chicken spice
8 eggs

Method:

Preheat oven to 180°C. Grease 8 cups of a standard cupcake tray with cooking spray. Cut eight x 10.5 cm circles out of the pastry. Cut leftover dough into strips. Place a dough circle into each of the prepared cups.
Prepare the instant chicken soup according to packet instructions. Stir through the chicken, vegetables and chicken spice. Divide between the pastry cups.
Break an egg on top of each (you won’t need all of the egg white, reserve for brushing the tops).
Decorate with pastry strips, pressing the sides of the dough together. Brush pastry with reserved egg whites.
Bake for about 30 minutes or until pastry and eggs are cooked. Serve immediately or later (see tip).

Tip:

To make ahead and serve later, cool completely before placing in an air tight container. Refrigerate for up to 3 days. To reheat, air fry for about 5 minutes for crispy pastry, alternatively microwave for about 2 minutes. These pies can also be enjoyed at room temperature.

*The image and recipe were supplied by The South African Poultry Association

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