Chicken Pie

Serves: 4
Preparation time: more than 30 minutes

Ingredients
1 cooked chicken, cold
1 x 400 g can cream of chicken soup
Puff pastry
1 egg, beaten
Pepper

Method
1. Preheat oven to 180°C.
2. Shred chicken into bite-sized pieces and place in a bowl.
3. Add ⅔ of the soup, season with pepper and stir to combine.
4. Line a 27 cm pie dish with puff pastry.
5. Pour contents of the bowl into the pie dish.
6. Cover the top with another piece of puff pastry. Use pastry scraps to add a simple
design.
7. Glaze top of pie with beaten egg.
8. Puncture the surface with a fork a few times.
9. Bake for approximately 30 minutes.

Recipe notes
You can also add lemon juice if desired. I find the pie can be a bit soggy if you use all of the can
of soup.