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Ingredients

1 tablespoon vegetable oil
1 brown onion, sliced
600g Coles RSPCA approved chicken breast fillets, cut into 3cm pieces
420g jar Sharwood's simmer sauce for butter chicken
150g green beans, trimmed, cut into 3cm lengths
2 sheets frozen puff pastry, just thawed
1 Coles Brand Australian free range egg, lightly whisked
Mixed salad leaves, to serve

Method

Step 1 Preheat oven to 220C. Grease four 1 1/2 -cup (375ml) ramekins or pie tins.
Step 2 Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 mins or until softened. Add the chicken and cook for 5 mins or until browned. Add the simmer sauce and beans and bring to a simmer.
Step 3 Divide the chicken mixture among the prepared dishes. Cut 4 discs from the pastry large enough to overhang the ramekins or pie tins by 2cm. Cover filling with pastry. Brush with egg and cut a cross in centre of each pie. Bake for 10-15 mins or until pastry is puffed and golden. Serve with salad.

Butter chicken pot pies

How to make Butter chicken pot pies

Ingredients

Method