CHICKEN & VEGETABLE PIE
Ingredients
chopped onion
2 cloves
1 crushed garlic
1 packet ROYCO Thick Vegetable Soup
500ml milk
1kg chicken pieces cooked, skinned, deboned and diced
375ml frozen mixed vegetables, defrosted
1 packet puff pastry
beaten egg
1. Preheat oven to 220C.
2. braise onion and cloves in little oil till golden brown
3. add garlic
4. Mix the soup powder with 500ml milk in a saucepan, simmer, stirring
continuously until thick and smooth.
5. Add the chicken pieces and mixed vegetables, season to taste.
6. Allow to cool.
6. Cut pastry in half and roll on piece to fit the bottom of your pie dish
7. Pour cooled mixture into the pie dish.
8. Top with other half of puff pastry, brush with beaten egg, cut slits to allow steam to escape.
9. Bake in a preheated oven for 30 minutes or until pastry is puffed and
golden
Enjoy!!!
RECIPE and PHOTO: Lynette Haupt
