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The April holidays are upon us and like most families across the country you’re probably planning to take time out to spend with your loved ones.

Golden autumns leaves turn to fiery red and provide a great backdrop for cherishing the bonds of friendship and kin with an inviting meal. The ALL GOLD Tomato, Feta & Butternut Chicken Pot Pie is the ideal choice for that Sunday family lunch.

ALL GOLD Tomato, Feta & Butternut Chicken Pot Pie

Serves: 6 to 8

Preparation Time: 20 to 30 minutes

Cooking/Setting Time: 30 to 40 minutes

Ingredients

For the pie:

1 roll puff pastry, thawed

Sesame or poppy seeds

Egg wash

For the filling:

2 tbsp. vegetable oil

1/2 cup onions, finely chopped

2 tsp. garlic, minced

400 g chicken breast, cubed

1 tsp. chicken spice

2 cups ALL GOLD Tomato & Herb Pasta Sauce

1 cup roasted butternut, diced into small cubes

1/2 cup peppered feta cheese, cubed

Method

Preheat oven to 190 degrees Celsius.

Filling: In a pan, on medium heat, add oil and fry onions and garlic until softened; then add chicken. Season chicken with spice and cook until it is browned. Add in the pasta sauce and bring to the boil. Adjust seasoning. Take off the heat and fold in the roasted butternut and peppered feta; mix to combine. Grease large ramekins and add filling to two-thirds full. Assembly: Cover with pastry rounds and allow pastry to fold over the lip of the ramekin. Make a small slit in the top and brush pastry with egg wash. Sprinkle with sesame or poppy seeds Bake for 20 to 30 minutes until pastry is puffed and golden brown.

Source and images: ALL GOLD

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