Ingredients 500g chicken breast
1/4 cup of plain flour
2 cups of skim milk
1 1/2 teaspoons of minced garlic
2 teaspoons of dried rosemary
1 medium onion diced
1 medium carrot diced
Salt and pepper to taste
4 sheets of light puff pastry
2 tablespoons of rice bran oil
1 egg yolk
Cooking oil spray
One round pie dish or rectangle dish
Preheat your oven to 180 degrees celcius
Add the chicken to a bowl with 1 teaspoon of the minced garlic, 1 teaspoon of the rosemary and salt and pepper to taste. Rub the chicken all over with your hands to coat the chicken.
Dice the chicken into small pieces.
Rub the seasonings over the chicken then dice into small pieces
Pour in 1 tablespoon of rice bran oil to a large fry pan and heat on high.
Cook chicken until just done. Remove from the fry pan and set aside.
Add the remaining rice bran oil to the fry pan and cook the onions on medium to high heat until soft. Then turn the heat to low.
Meanwhile fill a small saucepan with boiling water and cook the diced carrots for 3-5 minutes until cooked.
Drain carrots and add to the onions with the remaining rosemary, garlic, flour and salt and pepper to taste.
Slowly add in the milk stirring well after each addition.
Cook until the mixture thickens.
Preparing the filling
Take off the heat and add in the chicken and stir through.
Spray your pie dish with cooking oil spray and line with puff pastry cutting it to fit the base.
Pour in the filling and cover with more puff pastry.
Line your dish with puff pastry then add the filling
Whisk egg yolk and brush over the top of the pastry with a pastry brush.
Score the pastry with the back of a sharp knife.
Place in the oven 180 degrees celcius for 30-40 minutes or until pastry is golden and crisp on top.
Remove from the oven and allow to rest for 5 minutes cut and serve.