I'd like to say that I don't say this alot but that would be a lie: this didn't quite go to plan. It was an idea that quite literally deflated when I tried it out:
"Is that...naan bread you got there?" My curious housemate asked.
"Er, no, it's meant to be puff pastry!"
"Oh."
It was meant to be a pie, honest.
Granted, I did take this photo the morning after (usually better lighting available but I was particularly tired and just wanted to eat my porridge), so the pastry had deflated even more so. Can you believe it? Well, look.
But you know what? It really would have worked if I had just, er, not used my own homemade puff pastry. So not a complete disaster ;-) And you wouldn't go wrong like I did if you tried it, I promise. Just be sensible (unlike me) and use pre-made puff pastry if you're not comfortable making your own.
Chicken Soup Puff Pastry Pie
For an 8" pie dish:
1) Preheat oven to 190 degrees C.
2) Mix the soup and milk direct into an 8" pie dish.
3) Add in the cooked chicken, mushrooms, pepper, leek and rosemary, mixing carefully.
4) Roll out the puff pastry and glaze with milk or beaten egg.
5) Stick on top of the pie dish and bake for 20-25 mins until puffed and golden.
Pie out.
Read my other Friday Pie-Day adventures.
Fancy a laugh at my other Hungry-Jenny-Faux-Pas?
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