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How to make Cheesy chicken and vegie pie

Yield = 4
Prep time: 0:05
Cook time: 0:45
Total time: 0:50

Ingredients

  • 1 tablespoon olive oil
  • 850g Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 3cm cubes
  • 400g packet Birds Eye Steam Fresh Broccoli, Cauliflower & Carrots with Cheese Sauce
  • 1 sheet Coles Brand Puff Pastry, just thawed
  • 1 egg, lightly beaten
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon Coles Brand Caraway Seeds
  • Steamed green beans, to serve

Method

  • Step 1 Preheat oven to 200C (180C fan-forced). Heat the oil in a large frying pan over high heat. Season the chicken and cook, in 2 batches, for 5 mins or until well browned. Add the frozen vegetables and stir for 30 secs or until the sauce around the vegetables starts to thaw and coat the chicken.
  • Step 2 Divide the chicken mixture among four 1 1/2-cup ovenproof ramekins. Cut pastry into 4 squares. Top ramekins with pastry. Brush with egg. Sprinkle with combined seeds. Bake for 25-30 mins or until puffed and golden.
  • Step 3 Serve with green beans.