Alternate Text
  • Prep + cook time
    40 minutes
  • Serves


  • 1½ – 2 sheets PAMPAS Puff Pastry, just thawed
  • 5 cups coarsely chopped leftover shredded cooked chicken
  • 1 cup cooked carrots
  • 300g sour cream
  • 2 tsp wholegrain mustard
  • 2 cups frozen peas and corn, thawed
  • 1 tbsp chopped fresh thyme, plus extra sprigs to serve
  • 2 green onions, sliced finely
  • 1 egg, beaten lightly
  • - Salt flakes, to sprinkle

TIPS You could use a 600g barbecued seasoned chicken in this recipe; crumble the seasoned stuffing on the pie mixture at the end of step 1. Any cooked vegetable could be used in place of the carrots.


  • Preheat oven to 220°C (200°C fan-forced). Combine sour cream, mustard, ¼ cup (60ml) water, chicken, carrots, peas and corn, thyme and green onion in a bowl; season. Spoon mixture into a 2-litre (8-cup) shallow ovenproof dish.
  • Cut each pastry sheet into 16 squares. Lay squares over filling, overlapping slightly; brush with egg.
  • Bake 25 minutes or until puffed, golden and cooked through. Sprinkle with extra thyme and salt flakes to serve.