Portia Mashaba

by Tia



For the filling

  • 3 chicken breasts sliced into 6 pieces.
  • 3 tablespoons oil for frying
  • 2 tablespoons butter
  • 1 onion diced.
  • 1 large potato, peeled and cubed.
  • Salt and ground black pepper
  • ½  teaspoon dried rosemary
  • Pinch of crushed garlic powder
  • 4 tablespoons of plain (all purpose) flour
  • 1 chicken stock cube dissolved in 2 cups of water.
  • 1 teaspoon of chicken spice
  • Pinch of parsley flakes
  • ¼ cup of fresh milk
  • ½ cup of frozen green peas

For the pastry

  • 400g frozen puff pastry roll
  • 1/3  cup flour (to help prevent pastry from sticking).
  • 1 egg


  1. Season your chicken breasts with salt, ground black pepper and chicken spice. Pan fry with oil on medium heat for 4-5 minutes on each side, remove from pan.  In the same pan, add the butter followed by the onions and potatoes. Fry until the onions are soft/ translucent then add salt, ground black pepper, rosemary, garlic, chicken spice and allow to cook for 30 seconds.
  2.  Add the flour and stir quickly then gradually add the stock cube mixture. Let it simmer for 5-8 mins then add the chicken pieces, stir in, and add the milk. Let it cook for a minute, then add frozen green peas and cook for a further 10 mins. Then remove from the heat and set aside.
  3. Preheat oven to 190 degrees C and grease your baking tray. Sprinkle flour on the counter and roll out your pastry. Cut into 2  equal pieces and layer one half in the baking tray, fill with the chicken filling and use the rest of the cut pastry to cover the filling.
  4. Press down with a fork around the ends and, using a brush, wash with lightly beaten egg. Make small slits in the centre and oven bake at 190 degrees Celsius for 30-45 mins or until golden brown.
  5. Serve hot with garden salad, mild sauce, and drink of choice. Enjoy!

This pie will last for 4 meals and can be refrigerated or frozen.

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