Try this super easy chicken pie. It takes about 15 minutes to prepare and after 45 minutes in the oven, your chicken pie is ready.
1 already roasted chicken (buy one from your local supermarket)
15 ml olive oil
5ml crushed garlic
1 red onion, sliced
250 ml cream (I prefer 125 ml crème fraiche and 125 ml cream)
One punnet of mushrooms, sliced
Salt and ground black pepper to taste
5 ml dried Tarragon
5 ml Chicken Tikka Masala powder
400 g Puff Pastry, defrosted
Egg wash, made with 1 egg and a splash of milk
Fry the onion in the olive oil until glossy. Add the garlic; Chicken Tikka Masala powder; Tarragon and mushrooms and fry until the mushrooms are cooked. Remove the meat from the chicken carcass, slice into chunks and add to the mushroom mixture. Stir in the cream and season with salt and black pepper.
Unroll the puff pastry, place it on a baking tray and brush with the egg wash. Spoon the chicken mixture onto the middle of the puff pastry, leaving an edge of about 4 cm clear. Fold the edge over to cover the chicken mixture and brush with the egg wash.
Bake at 180⁰C until the pastry is crisp. Serve with roast veggies.