You can't go past this old favourite - the classic chicken pie! And Donna Hay's recipe is the only one you'll ever need, trust us ...
Preheat oven to 180°C (350°F).
Combine the chicken, sour cream, basil, lemon rind, mustard, salt and pepper.
Cut 2 x 15cm x 10cm rectangles from the pastry and place on a baking tray lined with non-stick baking paper.
Spoon the filling into the centre of the pastry.
Brush just inside the edge of the pastry with the egg.
Cut 2 x 18cm x 12cm rectangles from the remaining pastry and place over the filling.
Gently press the edges together to seal. Brush the tops of the pies with the beaten egg.
Bake the pies for 25–30 minutes or until pastry is puffed and golden.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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