400g minced chicken
1 large onion, ?nely diced
½ tsp MA’s Garlic Paste
100g button mushroom, sliced
100 carrots, cubed
2 stalks celery, diced
1 tbls MA’s Yellow Mustard
2 tbls Pasta Roma Herb Pasta Sauce
1 cup Chicken broth (1 tsp MA’s Stock Seasoning Chicken Flavour + a cup of water)
1 egg, beaten, for glaze
425g frozen pastry dough, thawed
Salt and pepper to taste
Add vegetables and sauté until carrots and celery are soft.
Add minced chicken & stir until everything is well combined.
Add yellow mustard, pasta sauce, a pinch of black pepper. Mix well.
Add chicken broth, cover and allow to simmer for about 30 minutes. (Add extra water if desired). Season with salt and pepper if required.
Roll out 2/3 of the pastry on a ?oured surface and line a small oven proof bowl. Add the chicken mixture. Use the remaining pastry to cover the mixture.
Lightly coat the top of the pie with beaten egg.
Set the oven to 180°C and cook the pie for 45 minutes or until crust is brown.