When the cupboard is empty, it's been a long day, and I need a quick meal with an easy shopping list, this Chicken Pie is my go-to.
You can serve this pie on its own, or with fresh green salad leaves.
Ingredients
2 sheets of puff pastryButter for greasing300ml cream1 cooked BBQ chicken1 packet of chicken noodle soup mix1 cup Mixed frozen or tinned vegetables eg peas, corn and carrots1/2 tsp turmeric (optional)1 tablespoon MilkTools
Pie dishMeasuring jug, spoons and cupLarge bowlKnifePastry brushOven gloves
Method
Preheat the oven to 180 degrees celsius. Thaw pastry sheets.
Tear the BBQ chicken into pieces and add to a bowl. Add the cream, chicken noodle soup mix and frozen vegetables. Turmeric is optional to add colour.
Season with salt and pepper and mix well.
Line a greased pie dish with the first sheet of pastry.
Pour chicken mixture into the pie dish.
Cover with the remaining pastry sheet, and seal edges well by pressing with a fork. Cut several slits in the pastry lid. Brush the pastry with milk.
Bake for 30 minutes or until the pastry is golden brown.