You will need:
- 20g butter
- 1 brown onion, sliced
- 500g chicken breast, cut into bite sized chunks
- 1 cup frozen mixed vegetables (peas, carrot, corn) defrosted
- 2 cloves garlic, finely chopped
- 400g French onion dip
- ¼ cup roughly chopped parsley
- 6 sheets ready rolled puff pastry, thawed
- 3 potatoes, thinly sliced (optional)
- ¼ cup parmesan, finely grated (optional)
Let's make it:
Step 1:
Heat a large frying pan over a high heat with a drizzle of olive oil and the butter. Add onion and chicken and cook, stirring until chicken is cooked and onion is soft, 5-6 minutes.
Step 2:
Preheat the Sunbeam Pie Magic®. Add the defrosted vegetables and garlic to the pan and cook until just fragrant, 1 minute. Add the French onion dip and cook, stirring, until melted. Bring to the boil and simmer for 2 minutes, until thickened. Season to taste with salt and pepper and stir through parsley.
Step 3:
Cut out the base (not the top) from the pastry sheets, using the Pie Maker cutter. Place the pastry base into the pre heated Pie Maker. Fill the bases with the French onion chicken mixture.
Step 4:
Top with thin potato slices and add a small sprinkle of parmesan. This step is optional – pastry tops work beautifully too.
Step 5:
Cook the pies until golden brown, approximately 8 minutes. Repeat with remaining filling/pastry. Serve.
COOK'S TIP:
Use a mandolin to slice your potatoes to get them super thin – if they are too thick, they will not cook in time.
