Saturday, 4 October 2014
CHICKEN AND VEGETABLE PIES
1 kilo chicken breast, diced small
500 grams frozen peas, corn and carrots
1 small onion, finely chopped
2 teaspoons minced garlic
1 1/2 cans cream chicken soup
3 chicken stock cubes
1 cup grated tasty cheese
salt and pepper to taste
1 packet frozen puff pastry sheets
in a large frypan, saute chicken until just cooked, don't brown.
in same pan, heat through frozen vegetables, onion and garlic.
return chicken to pan.
add soup and stock cubes.
bring to boil.
add cheese and stir till melted.
simmer for a couple of minutes.
remove from heat.
preheat oven to 180c
I use an electric pie cooker for these.
but for oven, line at least 2 greased pie plates with pastry, trimming to fit.
fill with pie mix.
cover with another sheet pastry, trimming to fit.
cook till golden brown.