1 roll of puff pastry 400g (I&J always works best)
600g Brito’s chicken fillets
200ml fresh full cream milk
200ml fresh cream
1 packet cream of chicken soup
15ml oil
1 medium onion
1 egg

Cooking Instructions

  1. Pre-heat oven to 180℃
  2. Chop onions and fry in a little oil until soft
  3. Cut the chicken pieces in slices, add to the onions and cook for 10 minutes, or until the chicken turns white in colour. If the chicken sticks to the pan, add a little water
  4. Remove from stove and leave to cool
  5. Dust some flour on a flat surface and roll pastry till double in size
  6. With a fork roughly shred the chicken pieces into strands
  7. Mix the milk, cream, and soup in a bowl and add to the chicken
  8. Return to the stove and cook until the cream mixture thickens
  9. Cut the pastry in half
  10. Oil an oven dish
  11. Put the one half of the pastry into the dish so that the bottom and sides are lined
  12. Add the chicken mixture
  13. Top with the second pastry layer
  14. Trim excess pastry around the edges. Use a fork to press the bottom and top edges together
  15. Whisk the egg and brush over the pie
  16. Bake for 40 min, or until golden
  17. Remove from oven and let it stand for 20 min before cutting
  18. Serve with rice, mash, or roast vegetables