Inside-out chicken pie

I’ve said before how much I love pies…but they don’t love my bottom. The kids can still enjoy this inside-out version. Serve theirs with pastry, but if you’re feeling in the mood for something lighter, just have the mixture with the beans and a little butter. I also ‘cheat’ and use a barbecue chook, but of course this would taste better with the real deal.

INGREDIENTS

1 x 165 g sheet store-bought puff pastry, thawed

420g tinned cream of chicken soup

250ml milk

350g barbecue chicken, shredded

200g frozen peas, corn and carrots

1/8 teaspoon salt

1/8 teaspoon garlic powder

INGREDIENTS FOR ADULTS

1 teaspoon thyme

1/4 teaspoon cajun spice mix

freshly ground black pepper

100g green beans, steamed

butter, to serve

METHOD

Preheat the oven to 200°C.

Unfold the pastry on a lightly floured surface and cut into 4 squares. Using a fork, pierce each square a few times. Put the squares on an ungreased baking tray.

Bake for about 15 minutes, or until golden brown. Remove from the oven and set aside.

While the pastry is baking, combine the soup and milk in a large bowl.

Heat a large frying pan over a medium heat. Add the soup mixture, shredded chicken, vegetables, salt and garlic powder and cook, stirring frequently, for about 5 minutes, or until the mixture is hot. Divide the mixture in two.

DISH ONE

Place a baked puff pastry square on each of the kids’ plates and top with their hot chicken mixture.

DISH TWO

While the chicken mixture is still hot, stir the thyme and cajun spice mix through the grown-ups’ version and season with pepper.

Spoon the chicken over the puff pastry and serve with green beans topped with butter.

#chicken #pie #banting #janeken2