Roast Chicken And Vegetable Pie

  

February 23, 2015

Roast Chicken And Vegetable Pie 0 0 5 0
  • Prep: 15 mins
  • Cook: 2 hrs
  • 15 mins

    2 hrs

    2 hrs 15 mins

  • Yields: 8

Ingredients

1 kg of shredded roast chicken (I used left over whole roast)

1 1/2 cups frozen diced mixed vegetables

1 can of corn kernals

2 cans of cream of chicken soup

puff pastry

shortcrust pastry

Directions

1Mix together the following in a bowl

2Shredded chicken- I used left over slow cooked roast. Add corn, frozen vegetable and soup.

3

4Line a dish that fits in your cooker with shortcrust base and pour filling in. Top with puff pastry.

5Cook for 2 hours on high. It does go crisp but you can put in oven for 10 minutes to brown if you want.

6

7This mixture makes 2 whole pies.

8

9A great way to use up leftovers.

Submitted by Sam Steele

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