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Fuss-free chicken pie

Recipe from: 5/1/2006 12:00:00 AM
chicken pie

Ingredients 7
Servings 4
Time 35


  • 20
    sunflower oil
  • 8
    chicken breast fillets, cubed
  • 400
    1 can mushrooms, drained
  • 250
    frozen vegetables of your choice
  • 1
    packet cook-in sauce for chicken
  • 1
    roll ready-made puff pastry
  • 1
    large egg, lightly beaten


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.


Read more on: poultry  |  stir-fry

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