Inspired by my chunky steak pie that so many people liked I decided to create a chicken pie.
Prep: 10 mins
Cook: 4 hrs
1 kg chicken breast diced
1 can of cream of chicken condensed soup
1 chicken stock cube
1 tbsp minced garlic
1 large carrot diced
1 onion diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup grated cheese
Salt and pepper
1Heat oil in large pan, add onion and carrot to soften, add chicken to slightly brown, mix in all other ingredients and transfer to slow cooker.
2Cook on low for 4 hours(see note)
3Line baking dish with puff pastry and transfer mixture. Place another sheet of puff pastry on top and cook in the oven at 180 degrees until pastry has turned a nice golden colour(roughly 20 minutes)
1I brown the chicken first because I think it gives it a nicer flavour. However, if you don't like browning first you can add in the raw chicken with the rest of the ingredients and cook on low for 8 hours.
2If the mixture is too watery when cooked just use corn flour to thicken ☺️