Comfort food in a flash. Frozen puff pastry and a leftover barbecue chicken makes this pie recipe so easy and simple to make. Just add some extra vegies, frozen or fresh and you’ll have a hearty meal on the table in less than an hour.
Ingredients
Method
Preheat oven to 240°C. Allow puff pastry to thaw at room temperature. Lightly grease a 2L capacity, 20cm x 30cm (base) ovenproof dish. Remove meat from barbecue chicken, discarding skin and bones, and coarsely shred meat.
Melt butter in a saucepan over a medium heat. Add onion, garlic and carrot, and cook, stirring for 5 minutes until soft. Add flour and cook, stirring, for 1 minute or until flour becomes sandy. Remove from heat.
Pour in stock, stirring constantly until combined. Return pan to heat and bring to the boil. Add peas, corn kernels thyme and chicken, season with salt and pepper, then remove from heat. Set aside for 15 minutes to cool slightly. Spoon chicken mixture into dish.
Roll out pastry and lay on top of chicken mixture, pressing into sides of dish to seal. Using a fork, crimp edges. Bake for 20-30 minutes or until pastry is puffed and golden, and filling is warmed through. Serve.
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