Creamy Chicken Curry Pie

I had some leftover shredded roast chicken to use & felt like making a curry pie. This is what I came up with from ingredients that were in my pantry & freezer.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  onion, chopped
• 1  teaspoon  prepared minced garlic
• 2  cups  frozen mixed vegetables
• 1  cup  shredded  cooked chicken
• 1  cup water
• 1 -1 1⁄2 cup milk
• 1 (70 g) packet  dry  cream of chicken soup mix
• 2  teaspoons curry powder
• 2 -3  sheets puff pastry

Directions

1. Saute onion & garlic until tender.
2. Add frozen vegetables & saute for another 2 minutes.
3. Add water remaining ingredients & simmer until vegetables are tender and sauce is thickened, allow to cool.
4. Line a 20cm pie plate with 1 sheet pastry(or individual tins if you wish).
5. Spoon filling mixture into pie base & place remaining pastry sheet on top. Pinch edges together or press down with a fork.
6. Brush with a little egg or milk (optional) & bake at 180.C until pastry is cooked & golden, approx 15-20 minutes.
7. Serve with a nice side salad & chunky fries.