Ingredients
2 frozen puff pastry
400g chicken breast
2 cups frozen diced vegetables
½ cup corn kernels
½ cup peas
1 onion
diced
1 tbsp cream of chicken condensed soup
1 egg yolk
Equipment
- 1 frying pan
- 1 forks
- 1 pie plate
- 1 sharp knife
Instructions
- Lay the pastry out to defrost.
- Preheat oven to 180C (160 fan-forced).
- In a frying pan cook the chicken until it is just done and shred while hot with 2 forks.
- In the same frying pan cook the onion until translucent and add the rest of the vegetables with the cream of chicken condensed soup. Add the chicken and bring to the boil.
- Spray a pie plate with cooking spray and place a layer of pastry in the bottom.
- Pour the chicken and vegetable mixture on top of the pastry and top with the second sheet of pastry.
- Press edges together and trim off excess pastry.
- Seal edges with the tines of a fork and brush the lid with egg yolk.
- Poke a few vent holes in the pastry with a sharp knife.
- Cook for 30-40 mins.
Notes
Tip
This pie was so easy! Even if you’ve never attempted to make a pie before you’ll be able to make this.
Variation
Pies are a great way to use up those leftovers! Made too much bolognese? Great! Here’s an easy recipe for pasta bolognese pies. Likewise, scoop your leftover beef casserole into these delicious meat pies and you’ll have a tasty weekend lunch for the family.
