Cheesy chicken and vegie pie

You can prepare this delicious recipe in 5 minutes and then sit back and relax while it bakes until puffed and golden.

Preheat oven to 200C (180C fan-forced). Heat the oil in a large frying pan over high heat. Season the chicken and cook, in 2 batches, for 5 mins or until well browned. Add the frozen vegetables and stir for 30 secs or until the sauce around the vegetables starts to thaw and coat the chicken.
Divide the chicken mixture among four 1 1/2-cup ovenproof ramekins. Cut pastry into 4 squares. Top ramekins with pastry. Brush with egg. Sprinkle with combined seeds. Bake for 25-30 mins or until puffed and golden.
Serve with green beans.

Source

1 tbsp olive oil

850g Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 3cm cubes

400g packet Birds Eye Steam Fresh Broccoli, Cauliflower & Carrots with Cheese Sauce

1 sheet Coles Brand Puff Pastry, just thawed

1 egg, lightly beaten

1 tsp sesame seeds

1/2 tsp Coles Brand Caraway Seeds

Steamed green beans, to serve

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