Ingredients
- One portion of chicken casserole (defrosted if frozen)
- 2 tablespoons of créme fraiche
- 1 packet of readymade puff pastry (plus a little flour)
- 200g of mixed vegetables, sweet corn, carrots, broccoli and peppers (chopped in small pieces)
- 1 egg, beaten
• De-frost your portion of chicken casserole thoroughly if required. Pre-heat the oven to 200°c (gas mark 6).
• Reheat the chicken in a pan, stirring carefully. Try to avoid moving the mixture around too much as this can cause the chicken to become stringy.
• Once it is heated add the crème fraiche and the mixed vegetables. Remove the pan off the heat.
• On a floured surface roll out the pastry so that it is approximately 1 to 2 inches thick and so that it covers your pie dish with a little overhanging.
• Pour the chicken and vegetables into the pie dish and then cover with the pastry. Use a fork to gently seal the sides and make a slash in the top to allow steam to escape.
• Brush all over with beaten egg and place in the oven for approximately 30 minutes, until the top is raised and golden
