Ingredients :

• 300 gm Puff Pastry, Rolled out

• 1 Rotisserie Style Chicken , Shredded with skin

• 2 Tbsp Olive Oil

• 2 Tbsp Butter

• 1 Medium Onion, Finely Chopped

• 2 Tsp Paprika Powder

• 2 Tsp Garlic Powder

• 1/2 Tsp Salt

• 1 Cup Chicken Stock

• 2 Cups Cream

• 1 Cup Sundried Tomatoes, Finely Chooped

• 1 Cup Sweet Corn

• 1 Cups Chopped Spinach

Chicken Rotisserie Pie

Method:

Heat Butter & Olive Oil in a pan. Saute Onions till soft. Add in Shredded Chicken along with all the Spice and cook for 1-2 minutes.

Add in Sundried Tomatoes and cook for 2-3 minutes.

Add in Chicken Stock & Mix well. Add in Cream, Spinach and Corn and cook through. Cook till the mixture is thickened. Season with Salt and Pepper if needed. Cool Completely.

Pre heat oven to 180C.

Line an 8 inch deep Pie dish or an 8 inch diameter spring foam tin with Puff Pastry from bottom and sides.

Fill with the cooled Chicken mixture. Cover with another Puff Pastry sheet and seal completely. Prick with fork or make a cute in a center so the steam escapes out while cooking. Brush well with Egg Wash.

Bake for 40-50 minutes or until Golden.

SERVE!!!