Creamy Chicken Pie

Creamy chicken pie

150gr mixed veg
125gr mushrooms
1tsp mixed herbs - fresh is better but dry will do
1 tsp garlic
3 tsp chicken stock
1 roll puff pastry
150ml cream - I use the woolies double thick cream
150ml milk
500gr chicken diced
1Tablespoon Maizena
10 ml tomato paste (optional)
1 beaten egg (add a dash of milk)
15 ml oil

Preheat oven to 200 degrees.

Brown chicken then add maizena, tomato paste, mushrooms and veggies allow to heat through. Add herbs, garlic and chicken stock powder.

Remove from heat and stir in cream and milk. Return to stove and cook over a gentle heat until the sauce thickens. Remove from heat.

Line a pie dish with the pastry. Add chicken, veggie & sauce mix into the pie base. Top the pie with the remaining pastry and glaze with the egg & milk mix. Remember to make a small hole in the top (use a toothpick) to allow the steam to escape.

Bake for 20 mins until pastry is golden brown and crispy