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