This recipe is easy peasy, great for a Sunday night. And its soooo yummy too.
1 shole bbq chicken
1 400g can cream of chicken soup
1 tbsp oil
1 leek, sliced thinly
1 zucchini grated
1 carrot grated
1/2 cup peas
1/2 cup corn
Sheets of puff pastry
Strip all the skin and meat off the chicken. Eat the skin (hehe) and toss the bones (or if you are clever use them to make your own stock).
In a frying pan, heat the oil and add the leek, zucchini and carrot. Cook till softened. Add peas, corn and soup mix. Stir and add chicken. Allow to cool.
You can use this mix to make any size pies you like. The Pastry can be used for both the top and the bottoms of the pie. For muffin size pies, cut the pastry sheets into quarters. Grease the muffin tins and line with pastry. Fill with the meat mix. Gather pastry corners together, and give it a twist. I popped a bit of egg wash on the top of the pies for colour.
Cook at about 200c until brown.
Eat and enjoy.