October 22, 2018
Comfort Food, Dinner, Poultry,
Chicken, Vegetables, Carrot, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Boneless Pieces more
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"From one of our national supermarkets and their free in store magazine, July 2018."
Preheat oven to 180C.
Reserve half the coriander leaves and coarsely chop remaining coriander.
Heat a saucepan over medium heat and add the chicken, chopped coriander and cook, stirring occasionally for 10 minutes or until chicken is golden brown and then add the carrot and cover and cook for 4 to 5 minutes.
Add the simmer sauce and cook, uncovered, stirring occasionally for 10 minutes or until the carrot is tender.
Spoon into a round 20cm (base measurement) pie dish.
Using a 6cm pastry cutter to cut discs from the pastry sheet and arrange discs, overlapping slightly over chicken mixture in the dish.
Bake for 30 minutes or until pastry is puffed and golden brown and sprinkle with reserved coriander leaves and serve.
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