Creamy Chicken Pie

• 1½ – 2 sheets Pampas Puff Pastry, just thawed
• 5 cups coarsely chopped leftover shredded cooked chicken
• 1 cup cooked carrots
• 300g sour cream
• 2 tsp wholegrain mustard
• 2 cups frozen peas and corn, thawed
• 1 tbsp chopped fresh thyme, plus extra sprigs to serve
• 2 green onions, sliced finely
• 1egg, beaten lightly
• Salt flakes, to sprinkle

TIPS You could use a 600g barbecued seasoned chicken in this recipe; crumble the seasoned stuffing on the pie mixture at the end of step 1. Any cooked vegetable could be used in place of the carrots.

1. Preheat oven to 220°C (200°C fan-forced). Combine sour cream, mustard, ¼ cup (60ml) water, chicken, carrots, peas and corn, thyme and green onion in a bowl; season. Spoon mixture into a 2-litre (8-cup) shallow ovenproof dish.
2. Cut each pastry sheet into 16 squares. Lay squares over filling, overlapping slightly; brush with egg.
3. Bake 25 minutes or until puffed, golden and cooked through. Sprinkle with extra thyme and salt flakes to serve.