• Cooking Time:
  • Servings: 2
  • Preparation Time:


I'm always trying to come up with something different for lunch. Salad are fun, but it's nice to have something you know you can warm up if you're a bit cold. I made this one up this weekend.


  • 1 ready-made, roll-out pie crust
  • 1 chicken breast
  • 3 slices bacon
  • 4 tablespoons frozen peas
  • 1/2 can condensed cream of mushroom soup
  • A little milk or one egg, beaten


  • Preheat oven at 210°C/410°F
  • Chop the bacon and chicken breast into small bits. Put the bacon in a pan over medium-high heat and cook until they release the grease. Add the chicken and cook until golden. Add the peas and let cook a couple of minutes before taking off the heat and adding the condensed soup.
  • Roll out the pie crust and cut out 2 circles using a bowl. Put the pie circles on a greaseproof baking sheet or baking sheet lined with baking parchment.
  • Spoon one or 1 1/2 tablespoons of the chicken mix onto one half of the circle, then close half the pie over, to make a half circle. Use a fork to pinch the edges together.
  • Brush a little cold milk (or some beaten egg) over the pastries and bake for about 15 minutes.
  • NOTE - There'll certainly be some chicken mix and pie crust left, so don't hesitate to roll the dought, roll it out and cut out more circles.
  • NOTE - I'm not adding any salt because I find the bacon and soup to be quite salted already. Of course, you can add pepper and other spices to taste.

Categories: Lunch 
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