Chicken and Vegetable Pie
Preparation Time
35 minutes
Ingredients
1 Packet Knorr Chicken & Vegetable Soup
400g Diced chicken
400g Prepared casserole vegetables
1 Sheet frozen puff pastry
250ml Single cream or milk
1 Tablespoon of vegetable oil
Egg wash
400g Diced chicken
400g Prepared casserole vegetables
1 Sheet frozen puff pastry
250ml Single cream or milk
1 Tablespoon of vegetable oil
Egg wash
Method
1. Make the soup using 1 pint of liquid (320ml water & 250ml of cream or milk) for a lovely thick sauce and set aside.2. Fry off the diced chicken for 2 minutes.
3. Add vegetables and continue cooking for 2 minutes.
4. Pour your soup over the chicken and vegetables and mix.
5. Gently turn mixture into a pie dish.
6. Egg wash the edge of dish and place the pastry over.
7. Egg wash the surface of the pastry and pierce with a fork.
8. Bake in a pre-heated oven at 175ºC / 350ºF/ Gas Mark 4 for 20 minutes.
9. Remove from oven and serve.
Serving Suggestion: Serve with mashed or boiled potatoes.
