In just 35 minutes, this hearty chicken pie will be ready to be served up, hot and fresh – it’s sure to keep you warm this winter.

Ingredients

  • 1 tbs olive oil*
  • 460g skinless chicken breast, trimmed of fat, cut into 5-cm strips*
  • 200g mushrooms, sliced  
  • 250g can chicken soup*
  • 1/2 cup frozen peas*
  • 1/2 tbs low fat Greek-style yoghurt
  • Cracked black pepper, to season
  • 1 bunch broccolini, stalks trimmed    
  • 1 1/2 sheets reduced fat puff pastry, thawed*
  • 1/2 egg yolk, beaten*  
  • Steamed vegetables or green salad, to serve

Method

1. Preheat oven to 200 °C (180 °C fan-forced).    

2. Heat 1/2 tablespoon of the olive oil in a large frypan and brown chicken strips for 1 to 2 minutes on each side. Remove chicken from pan and set aside.
3. Heat remaining oil and sauté mushrooms for 2 minutes.
4. Return chicken to pan with mushrooms; add soup, peas and Greek yoghurt.
Season with cracked pepper. Bring to the boil, then turn off the heat.
5. Transfer mixture to a pie dish approximately 28 cm x 21 cm.
6. Arrange broccolini on top of chicken filling.
7. Cover pie dish with puff-pastry sheets, cut a hole in the centre using a sharp knife and press down edges with the prongs of a fork.
8. Brush pastry surface with beaten egg yolk and cook in oven for 25 minutes.

9. Serve with extra steamed vegetables or salad.

Republished with permission of Wyza.com.au.