cold cooked chicken (from 2 thighs)
1 tbsp butter
1 onion sliced
1 carrot
1/2 cup frozen peas
2 tbsp flour
250ml milk
1 tsp Thyme
500g pastry
Salt and Pepper
Sauté the onion and carrot in the butter till soft, stir in the flour and gradually add the milk until a thick sauce is formed.
Add the peas, thyme and the shredded chicken. Season with salt and pepper and allow to cool.
Grease the pie tin with butter. Line the pie tin with pastry.
Press the pastry in gently.
Spoon in the chicken filling. Place a pastry top over.
Bake 200C for 30 minutes or until golden.