Page 21 - CMC Recipe Book

Method
Defrost the chicken in the the fridge over night.
Melt the margarine in a suitable pan and add the flour to form a Roux. Add the milk a little at a time until you have a smooth and creamy sauce.
Add the mixed herbs and season well.
Add the vegetables and the defrosted chicken, bring up to a temperature of 75°C.
Cover with the puff pastry sheet and brush with beaten egg.
Bake in a hot oven for approximately 30 minutes or until the pastry is golden brown and crispy. Gas 4/180°C.
TIP: the pie mix is best made the day before and then finished on the day you need it.