Instructions:
- Prepare the Filling:
- In a skillet, heat olive oil or butter over medium heat. Add the onions and garlic, cooking until soft and fragrant (about 3 minutes).
- Stir in the cooked chicken and frozen peas and carrots (if using). Cook for another 2-3 minutes.
- Add the heavy cream, salt, pepper, and herbs, mixing everything together. Let the mixture simmer for a few minutes until slightly thickened.
- Remove from heat and stir in the shredded cheese. Let the filling cool slightly.
- Prepare the Pastry:
- Preheat the oven to 180°C (350°F).
- Roll out one sheet of puff pastry and place it in the bottom of a pie dish. Press it gently into the dish and trim any excess edges.
- Assemble the Pie:
- Spoon the chicken and cheese filling into the prepared pastry.
- Roll out the second sheet of puff pastry and place it on top of the pie, sealing the edges. You can crimp the edges with a fork or your fingers.
- Brush the top with the beaten egg to give it a golden finish during baking.
- Bake the Pie:
- Make a few small slits in the top of the pie to let steam escape.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve:
- Let the pie cool for a few minutes before slicing and serving. Enjoy with a side salad or your favorite veggies!
This savory chicken and cheese pie is perfect for dinner, and it’s easy enough to make any night of the week. Plus, it sounds like it might just become another family favorite!