July 16, 2015
3 hrs 15 mins
1/2 Onion, finely chopped
1 Cloves Garlic, crushed
1 Carrot, finely chopped
2 Tablespoons Tomato Paste
1 Cup Salt Reduced Chicken Stock Liquid (250g)
250g Lean Chicken Breast, cut into 2cm pieces
200g Mushrooms, sliced
1 Tablespoon Cornflour
1/2 Sheets Frozen Puff Pastry (Vegetable Oil), thawed slightly
1Add chicken, onion, carrot and mushrooms to slow cooker.
3Combine tomato paste, stock, cornflour and garlic and then pour over chicken.
7Cook for 3 hrs on low.
9Set aside to cool, then divide between two 1 cup (250ml) capacity ovenproof dishes.
11Preheat oven to 200C.
13Cut pastry into 2 squares. Place pastry over top of each dish and press around edges to seal. Cut a slit in center.
15Place dishes on a baking tray and bake for 20 minutes or until golden.
19Note: Cooked in 5.5L Contempo SC which cooks at a higher heat. Times may vary.
Submitted by Denise Roberts
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