Butter Chicken Pot Pie
Ingredients
-
- 2 sachets (400g each) PnP butter chicken cook in sauce
- 1 rotisserie chicken, skin removed and shredded
- 1 packet (500g) PnP prepared butternut, par-cooked
- 1 packet (200g) PnP baby spinach
- Salt and milled pepper
- 1 roll (400g) puff pastry, defrosted
- Egg wash or milk for brushing
For serving:
- Side salad, optional
Method
- Preheat the oven to 200°C.
- Heat sauce over medium heat for 10–12 minutes.
- Stir in shredded chicken, butternut and spinach.
- Simmer for another 10–15 minutes. Season.
- Remove from heat and spoon into a 28cm round ovenproof dish. Set aside.
- Roll out puff pastry on a floured surface to a thickness of about 1–2mm.
- Drape over dish, gently stretching the edges to cover all the filling.
- Pinch the edges with your fingers or a fork and trim off excess pastry.
- Chill in the fridge for 30 minutes or in the freezer for 10 minutes.
- Brush the pastry with egg wash or milk.
- Bake until golden brown, about 25–30 minutes.
- Serve warm as is or with a side salad, if you like.
