Name: Fuss-free chicken pie
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 20.00 ml sunflower oil; 8.00 chicken breast fillets cubed; 400.00 g mushrooms canned, drained; 250.00 ml vegetables frozen; 1.00 instant sauce for chicken; 1.00 puff pastry ready-made; 1.00 eggs large, lightly beaten

Recipe Disclaimer

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Ingredients (7)

20.00 ml	sunflower oil
8.00	chicken breast fillets — cubed
400.00 g	mushrooms — canned, drained
250.00 ml	vegetables — frozen
1.00	instant sauce — for chicken
1.00	puff pastry — ready-made
1.00	eggs — large, lightly beaten

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Method:

Oven temperature: 200°C.

1. Heat the sunflower oil in a saucepan over a high heat. Add the chicken pieces
and stir-fry until browned.

2. Transfer to a greased ovenproof dish and add the mushrooms, vegetables and cook-in sauce. Stir well.

3. Roll out the pastry and cut out a shape to fit the top of the ovenproof dish. Cut a thin strip from the remaining pastry and line the edge of the dish so that the pastry lid will have something to stick to. Brush the strip with egg, then place the pastry lid on top. Press the edges down with a fork and make a hole in the middle of the pie to allow the steam to escape during baking.
4. Brush with egg and bake in a preheated oven for 35 to 40 minutes, or until the
pastry is golden brown.