“It's a funny chicken pie with rice and uses white toast as the crust. My BF Anth loves it.”

Ingredients Nutrition


  1. Pound the chicken breasts with a meat mallet/rolling pin, between clingwrap, until quite thin.
  2. Season with salt and pepper, rub them into meat with fingers.
  3. Heat half of the olive oil in a skillet, over medium heat.
  4. Once hot, pan-fry chicken for 1-2 minutes per side, until cooked; remove and cool slightly.
  5. Cut chicken into bite-sized pieces and set aside (I use kitchen shears).
  6. Meanwhile, heat the remaining olive oil in the same skillet.
  7. Once hot, saute onions until translucent for approx 1 minute.
  8. Add garlic and cook for another 30 seconds.
  9. Add the cooked chicken pieces, stir well.
  10. Dissolve soup mix in the 3/4 cup of hot water.
  11. Add soup mixture, dried herbs, carrots and corn to skillet and let cook until thickened.
  12. Place half of the chicken mixture in a ovenproof casserole or individual ramekins, top with rice then followed by the chicken again.
  13. Spread mayo/butter on one side of the bread, then top the casserole/ramekins with bread, buttered side up.
  14. Transfer to the oven and cook for 8-10mins at 375°C, until toast is browned.

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