EmailTweet 1 Full-screen Roast Chicken And Vegetable Pie Chicken 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 Ingredients1 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 Directions1Mix 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 close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...