05 October 2010

Chicken Pot Pie

This pie is delicious and is a nice way to serve leftover roast chicken too. Just substitute the leftover chicken for the chicken fillet. As it will already be cooked you can skip the first step in the method.

Serves 4 - 6
Cost $5.29


2 sheets puff pastry $1.20
1 chicken breast fillet $2.30
1 onion, diced . 20c
1 small carrot, diced .20c
1 stick celery, diced  .10c
1 tin cream of chicken soup  $1.29 (or use the equivalent of homemade mix)

Pre-heat oven to 200 degrees Celsius. Cook the chicken fillet, remove from pan and set aside to cool. Sauté the onion, carrot and celery in the pan the chicken was cooked in, being sure to scrape up the brownings. When the chicken is cool, shred the meat with a fork. Add to the pan with the vegetables, stir in the cream of chicken soup and mix gently until well combined. Grease a pie plate and line the base with one sheet of pastry. Add the filling and top with the second pastry sheet. Trim and crimp the edges to seal, either with a fork or using your fingers to pinch the edges closed. Cut four or five vents in the top of the pie.  Brush top with a little water. Sprinkle with sesame seeds if desired. Cook in a hot oven for 25 - 30 minutes or until golden brown on top and base is cooked through.

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