Ingredients

The following ingredients have 8 Servings
  • 2 chicken breasts (cooked and shredded)
  • 2 tbsp butter
  • 1 carrot (chopped)
  • 1 cup corn
  • 1 cup mushrooms (sliced)
  • 1 red onion (sliced)
  • 2 tbsp flour
  • 1 chicken stock cube
  • 2 cups milk
  • ½ cup heavy cream
  • ½ tbsp salt
  • ¼ tbsp black pepper
  • 1 sheet puff pastry
  • 1 egg (beaten with a fork)

Instruction

  • Allow puff pastry to thaw at room temperature if frozen.
  • To cook chicken, throw the chicken breasts in boiling water along with salt, pepper, bay leaves, a cinnamon stick, and a chicken stock cube. Let it cook until soft. Then shred using a fork.
  • Melt the butter in a medium sized pan or pot on medium heat, and add onion and carrot, sauté until tender. Sprinkle flour on vegetables and cook for 1 more minute.
  • Whisk in milk, cream, and 1/2 cup of chicken broth (from the cooked chicken), bring to boil and let simmer on medium heat for about 5 minutes or until sauce begins to thicken. Turn down the heat and add mushrooms, corn, salt and pepper.
  • Spray the baking dish with cooking oil, lay with a puff pastry sheet.
  • Pour chicken mixture over the puff pastry, and again lay puff pastry on top (you can use puff pastry strips and form a lattice pattern).
  • Beat the egg and brush egg the top.
  • Bake for 40 minutes on 200c.