Homestead Chicken Pie

Method

Preheat oven 220ºC fan forced.

1. Filling: Cut chicken into bite sized pieces then sauté in a large non-stick frypan that has been generously coated with cooking spray for 3 minutes.
2. Add onion and cook 2 minutes then add mushrooms and cook a further 2 minutes.
3. Combine milk with soup mixes then pour into pan. Stir in parsley. Pepper to taste.
4. Once mixture has boiled pour into a casserole dish. Leave to one side.
5. Pie Top:  Combine milk with melted margarine then beat in egg white using a fork until blended.
6. Place sifted flour and salt into a medium size mixing bowl then pour milk mixture into flour and combine.
7. Turn onto a floured surface and press out dough using your hands to the size of the casserole dish.
8. Using a rolling pin, roll up pie top and lift onto top of filling. Trim edges and make a decorative edge by using the back of a fork, or pinch the edges with the tips of your fingers.
9. Using a pastry brush, brush a little milk over top. Bake 10 minutes or until top is golden and cooked in the centre.

Suitable to be frozen.