Recipe of the day: Butter chicken pot pie

A comforting weeknight dinner that is easy to prepare and does not hold back on flavour.

Ingredients

2 sachets (400g each) PnP butter chicken cook in sauce

1 rotisserie chicken, skin removed and shredded

1 packet (500g) PnP prepared butternut, par-cooked

1 packet (200g) PnP baby spinach

Salt and milled pepper

1 roll (400g) puff pastry, defrosted

Egg wash or milk for brushing

For serving:

Side salad, optional

Method

Preheat the oven to 200°C.

Heat sauce over medium heat for 10–12 minutes.

Stir in shredded chicken, butternut and spinach.

Simmer for another 10–15 minutes.

Season.

Remove from heat and spoon into a 28cm round ovenproof dish.

Set aside.

Roll out puff pastry on a floured surface to a thickness of about 1–2mm.

Drape over dish, gently stretching the edges to cover all the filling.

Pinch the edges with your fingers or a fork and trim off excess pastry.

Chill in the fridge for 30 minutes or in the freezer for 10 minutes.

Brush the pastry with egg wash or milk.

Bake until golden brown, about 25–30 minutes.

Serve warm as is or with a side salad, if you like.