Submitted by Sam Steele
Roast Chicken And Vegetable Pie
Serving: 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
Instructions
- Mix together the following in a bowl
- Shredded chicken- I used left over slow cooked roast. Add corn, frozen vegetable and soup.
- Line a dish that fits in your cooker with shortcrust base and pour filling in. Top with puff pastry.
- Cook for 2 hours on high. It does go crisp but you can put in oven for 10 minutes to brown if you want.
- This mixture makes 2 whole pies.
- A great way to use up leftovers.
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I was a bit disappointed with this. I threw it in the air fryer so the top was lovely and crisp & brown, but the bottom was soggy. I left that off our plates. Filling was runny – will add some cornflour to the mix next time. Tasted ok.