Roast Chicken Pie
Simply enjoy this roast chicken as is or turn into a wholesome pie for the whole family. This is also a great recipe to make if you have chicken left over and you’re looking to switch it up into something delicious.
What You Need
- 6 medium potatoes, roughly chopped
- 2 whole garlic heads, halved lengthways
- 1 whole free range chicken
- 1 packet Knorr Naturally Tasty Moroccan Chicken
- 60ml vegetable oil
- 1 red onion, sliced
- 1 can whole peeled tomatoes
- 125ml vegetable stock
- 250g cream cheese
- 15g unsalted butter
- 1 sheet puff pastry
- 1 egg
What To Do
Preheat the oven to 180’c. Place the potatoes and garlic heads into a roasting tray. Place the whole chicken on top of the potatoes. Combine half the packet of Knorr Naturally Tasty Moroccan Chicken with 45ml of oil and rub over the skin of the chicken. Place in the oven and roast for 60mins until golden and cooked through. *If you find the chicken is getting too dark, simply cover with aluminum foil.
To make the pie, place the onion slices in a pan with the remaining oil and fry until soft and translucent. Add the remaining half of the Knorr Naturally Tasty Moroccan Chicken, 1 can of tomatoes, vegetable stock and mix well. Cook for 3 minutes until thickened. Add the roast chicken that has simply been shredded, together with the potatoes and roasted garlic cloves. Add the cream cheese and mix well.
Grease a pie dish with butter, add the roast chicken and potato filling and top with puff pastry. Mix the egg with a little water and brush the egg wash over the pastry and bake for 20-25 minutes until golden and puffed. Enjoy!
