The Naranga Newsletter

Home Economics 

with Ms Athiniotis

PIEMAKER CHICKEN AND VEGGIE PIES       

Ingredients:

½ BBQ chicken

2 cups frozen mixed vegetables, thawed and drained of excess liquid. 

400g can condensed cream of chicken soup.   

3 puff pastry sheets

 

WHAT TO DO:   INSTRUCTIONS 

  1. Into a bowl, shred the chicken, pulling it into fine pieces to make two cups.
  2. Add the drained veggies and season with cracked pepper and thyme. Add the soup and mix to combine.
  3. Cut eight bases and eight lids from the sheets. Press the first four bases into the pie holes. Spoon the mixture into each base. Top with lids. 
  4. Close and cook for 8 minutes, or until the crust is golden brown and crunchy. Carefully remove and repeat.