Easy Pie Maker Chicken & Veggie Pies

Heat oil in a medium saucepan over a medium-high heat. Add onions and chicken. Cook, stirring, for about 2 minutes or until the chicken is seared on all sides.

Add flour and cook, stirring, for a further 2 minutes. Add milk, Continental Superb Chicken Stock Pot, frozen vegetables and ½ cup water, stir until the stockpot has dissolved. Cook, stirring, for a further 10 minutes or until sauce thickens. Remove from heat and set aside for 15 minutes to allow filling too cool to room temperature.

Meanwhile, using the pie-maker pastry cutters as the guide, cut out 8 bases and 8 tops from the pastry sheets. Lay each of 4 base pastry rounds into the base of the pie-maker and use your finger to gently nudge the pastry down forming a deep well.

Add 3 tablespoons* of the cooled chicken filling into each of the pastry bases in the pie-maker. Gently lay over the rounds of pastry tops. Press with a fork to seal.

Turn pie maker on. Close lid of the pie-maker. Cook pies for 10 minutes* or until pastry is golden brown. Carefully remove the cooked pies from the pie-maker. Repeat with remaining pastry rounds and chicken mixture.

Serve pies with salad. * Filling size and cooking time will be dependant on your brand of pie maker. Simply adjust the filling amount to suit the size of the pie maker hole and use the cooking time recommended in your brands pie maker instruction booklet. Recipe & Image created by Foodies of Australia