Simple Chicken Pies

Don't know what to do with your left over chicken roast?

Here is a quick simple recipe, for delicious individual chicken pies. So quick, so easy, and bound to be an absolute hit.

You'll need.

1 roll of puff pastry
1 egg
a very small amount of flour
Instant creamy chicken soup
Roberstons sweet sage or mixed herbs
1 x onion
Olive oil

Defrost your roll of puff pastry, not in the microwave, the pastry gets soggy.
Dice your onion and fry in a little olive oil
Shred your left over chicken roast or alternatively pop spiced chicken breasts into the oven to grill and then shred the meat.
Add your shredded chicken to the fried onion, add about a tablespoon of sweet sage or Robertsons mixed herbs. You can add a blob of butter at this stage if you like.
Add your ready mixed instant chicken soup to the chicken and onion mix. You don't want to add too much though, remember, you're going for a small amount of sauce, not your chicken swimming in soup.

In a bowl, lightly beat your egg and add about a tablespoon of milk.

Preheat your oven to 180 degrees

Unroll your puff pastry, and using a dessert bowl or pastry cutter, cut the desired size rounds. Scoop your chicken mix onto one half of the pastry round, leaving some space to fold.

Fold the pastry over into a half circle and lightly brush with the egg and milk mixture on the top side only. Dip a fork into some flour, and press the joins down firmly. Grease an oven tray or use a non stick oven tray and pop your pies into the oven.

Bake until golden brown, +/- 20 minutes.

Enjoy!