11 August, 2015
Chicken & Vegetable Gravy Pie
Chicken & Vegetable Gravy Pie
Serves: 4-6
Ingredients:
- 1/2 small supermarket BBQ chicken (or 1 1/2 cup left over chicken)
- 1 carrot, diced
- 1/2 onion, diced
- 100g sweet potato, diced
- 1/4 cup corn kernels, fresh, canned or frozen
- 1 tablespoon minced garlic
- 1 packet chicken noodle soup mix
- 1/2 cup gravy mix
- 1 sheet frozen shortcrust pastry, defrosted
- 1 sheet frozen puff pastry, defrosted
Method:
- Preheat your oven to 180 degrees Celsius and grease your pie tin very well
- Use the shortcrust pastry sheet to cover the base of the pie tin, cutting off any excess pastry then line the pastry case with some baking paper and fill with your baking beads.
- Blind bake the pastry case for 15-20 minutes.
- While the pastry in blind baking bring 500ml of water to the boil, add the chicken noodle soup and simmer uncovered for 5-10 minutes
- While the pie filling is simmering remove all the meat from the 1/2 chicken roughly chop and then stir through the prepared vegetables and the gravy mix
- Add the gravy coated chicken and vegetables into the simmer saucepan, mix well and simmer for another 5 minutes to allow the sauce to thicken
- Pour the mixture into the pie shell and top with the puff pastry sheet, pressing into the shell to seal. Piece the top of the pie in the centre
- Bake the pie for 20-30 minutes until the pie is golden brown.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.