Classic Chicken Pie

Cooking Directions

• Heat half the oil in a frying pan, add chicken and cook until seared, remove from pan and set aside.
• Add the remaining oil to the pan and cook onion, garlic and thyme for several minutes until onion is tender.
• Return chicken to the pan, add the Bulla Cooking Cream, water, potatoes, carrot, mustard and seasonings. Bring to the boil and set aside to cool.
• Preheat oven to 200°C (180°C fan-forced). Place cooled chicken mixture into a 1.5 litre capacity baking dish. Lay the pastry sheet over the top of the dish and press onto the sides of the dish. Cut several slits in the pastry for steam to escape. Brush with milk and sprinkle with additional thyme leaves and black pepper. Bake for 25-30 minutes until pastry is puffed and golden.