Jo's 'Chicken' Pie

• servings: 4

Ingredients

1 packet of Chicken (160g plant based chicken)

1 onion

250ml gravy

Rosemary

Roll of puff pastry

2 potatoes

2 carrots

Directions

Unroll the pastry and use a cake tin to score out a circle which will be your pie lid. Keep to the side.

Use the leftover pastry to line the sides and base of the cake tin.

Then blind bake your pastry for about 10 minutes . If you haven't used extra baking paper and baking beans/weights, then it’ll be quite puffed up but just push it back into a rough pie crust shape.

While the pastry is in the oven, slice up the onion and use scissors to cut up the chicken pieces into small chunks in a saucepan. Fry well with oil and add some chopped rosemary towards the end. Cook chicken pieces for 15 minutes or until browning.

Make 250ml of gravy (bisto will do) and add to the chicken mix.

Empty chicken and gravy into pie crust then pop the pie lid on top.

Score a small line or two in the top to let out steam, and then pop the pie into the oven for 20 minutes or until the lid looks cooked.

Serve with chips or another style of potatoes, and carrots.