Chicken pie
Ingredients :
- 2 cups frozen mixed vegetables thawed
- ½ BBQ chicken shredded
- 2 sheets puff pastry
- 400g condensed cream of chicken soup
Serves : 4
Instructions :
- Preheat oven to 180°C.
- Line a non-stick 22cm pie dish with baking paper and one sheet of pastry.
- In a bowl, combine the chicken, soup and veggies; season with pepper.
- Pour the mixture into the pie dish and cover with the remaining sheet of pastry; seal the edges with a fork, trim and remove excess pastry.
- Cut several vents in the lid and bake until golden brown, about 30 to 35 minutes.
Tip:
Certain vegetables need a little care before they hit the baking dish. Frozen vegetables can be particularly problematic, but not so if you thaw them in a strainer so all extra liquid is removed.Notes :
Optional: Brush with beaten egg and sprinkle with poppyseed, sesame seeds or a combination of both for a really beautiful finish.
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