Chicken Alfredo Pie

Directions

1. Preheat the oven to 200°C.

2. Heat olive oil in a large ovenproof pan over medium-high heat. Add the onion and mushrooms and cook for 2 to 3 minutes until softened.

3. Reduce the heat to low and stir through the Mingle Chicken Alfredo Sauce and chicken stock, let simmer gently to thicken slightly and release flavour.

4. Stir through shredded chicken and cream, sauce should be glossy and thickened.

5. Remove from heat and stir through parmesan cheese.

6. Transfer filling to a pie dish.

7. Cut the puff pastry into approximately 5 to 6cm squares.

8. Layer the pastry squares over the chicken mixture, slightly overlapping each piece until the filling is covered.

9. Brush the pastry with beaten egg.

10. Bake for 20 to 25 minutes until the pastry is puffed and deeply golden and the filling is bubbling around the edges.

11. Rest for 5 minutes before serving.