Homemade chicken and mayo pie

Who can possibly resist the lure of a homemade chicken and mayo pie? One slice will definitely not be enough!

Ingredients: 

• Two carrots, peeled and finely diced
• Three potatoes, peeled and finely diced
• 600g of chicken fillet, cubed
• 250ml of water
• 10ml of Robertsons mixed herbs
• 200ml of mayonnaise
• One sachet of Knorr Chicken à la King Dry Cook-in-Sauce
• One roll readymade puff pastry
• Milk (for brushing pastry)

Method: 

• Preheat oven to 200C.
• Place the diced carrots, potato and chicken fillet into a small saucepan together with the water and simmer covered over a medium heat until the vegetables are tender and the chicken is cooked.
• Remove from the heat and allow to cool but do not drain.
• Once cooled stir in the mixed herbs, mayonnaise and contents of the sachet of Knorr sauce.
• Spoon the filling into a round oven proof pie dish and brush the edges of the dish with water.
• Unroll the puff pastry so that it drapes over the pie dish, trim the excess from the edges and press it firmly down.
• Make a small incision on the top of the pie to allow the steam to escape.
• Brush with a little milk and then bake in a preheated oven for 20 to 25 minutes or until the pastry is golden brown and flaky.

Recipe: What’s For Dinner