February 23, 2015
2 hrs 15 mins
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
1Mix together the following in a bowl
2Shredded chicken- I used left over slow cooked roast. Add corn, frozen vegetable and soup.
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.
7This mixture makes 2 whole pies.
9A great way to use up leftovers.
Submitted by Sam Steele
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