Leftover Chicken Pie

In the Kitchen 16/11/2018

This recipe is a perfect use of leftover Chicken. Quick and easy to make if you have a pie maker, but alternatively you can bake in an oven. 

Prep time: 5 minutes
Cool time: 15 Mins in Pie Maker or 30-40 mins at 180C
Serves: 6

Ingredients

  • 2 Sheets Puff Pastry
  • 400g Condensed Cream of Chicken Soup
  • ½ Cooked Chicken without skin, cubed  
  • 500g Frozen Mixed Vegetables, thawed

Method

Preheat oven 180C / 375F. Line a non-stick pie dish with first sheet of pastry. (Or if you have a Pie Maker ,use that) 

Combine all the ingredients in a bowl

Season with sea salt and pepper and pour mixture into pastry.

Cover with remaining sheet, seal edges by pressing with a fork.

Trim the edges to tidy, then cut a few slits in the pie lid and bake for 30 to 40 minutes

Or until lid is golden brown.