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Open chicken pies
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Flavorful veggie-packed chicken pies for a speedy, family-friendly meal!
Ingredients:
  • 2 (about 500g) chicken breast fillets
  • 320g mixed vegetables
  • 1/2 x 30g packet spring vegetable soup mix
  • 19.80 gm whole-egg mayonnaise
  • 20.00 ml coarsely grated cheddar
  • 1 1/2 sheets (25cm) reduced-fat puff pastry
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200ºC. In a large non-stick frying pan over medium heat, cook the chicken for 5-7 minutes per side until fully cooked. Then, transfer the chicken to a plate to cool slightly before coarsely chopping and placing it in a medium bowl.
  • Combine the vegetables, soup mix, mayonnaise, and cheddar with the chicken, stirring until evenly mixed.
  • Cut the pastry sheets into 12cm squares, then line six 8cm fluted tart tins with removable bases with the pastry, ensuring the sides overhang. Fill the tins with the chicken mixture. Bake on an oven tray for 30 minutes or until the pastry is puffed and golden. Serve alongside fresh salad leaves.

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