Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup long-grain white rice, uncooked
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup chicken broth
• 1 cup sour cream
• 1 onion, diced
• 1 cup frozen mixed vegetables
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, chicken broth, sour cream, diced onion, frozen mixed vegetables, garlic powder, paprika, salt, and pepper.
3. Stir until well mixed.
4. Add the cubed chicken to the mixture and stir to coat.
5. Transfer the mixture to a greased 9×13-inch baking dish.
6. Spread evenly.
7. Cover with aluminum foil and bake for 45 minutes.
8. Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving.

Ingredients

• 1 large onion finely chopped
• 2 TBSP vegetable oil
• Knob of butter
• 2 bay leaves
• 5 cloves
• 1 TBSP crushed or grated garlic
• Spring of thyme
• 500 gram mushrooms quartered or sliced
• 500 gram chicken fillet or deboned thigh pieces cut in bite size pieces or a mixture of both
• 1 tsp salt
• 1-2 tsp of black pepper
• 1 TBSP maizena mixed with a 1/4 cup of water to form a paste
• 1/2 cup of milk
• 1/2 cup of fresh cream
• 1 kg Puff pastry (box)

1. Braise onion in oil and butter until golden brown .
2. Add, bay leaves, cloves, garlic and thyme and cook for a couple of minutes.
3. Add chicken pieces, mushrooms, salt and pepper and cook for about 15 minutes.
4. Add water as needed.
5. To bind your filling add the maizena mixture and cook for a further 5 minutes or so.
6. Add milk and cream and cook until consistency you prefer.
7. Add more water if needed
8. Cool down and fill your pie.
9. Makes about 40 small pies.
10. You will need about 1 kg Puff pastry.
11. Enjoy

The recipe is as follows:
1/2 cup chopped carrots (I use more carrots and put in my food processor because who really has time for chopping when they don’t feel good)
2 TBSP butter
1 tsp thyme
1 tsp poultry seasoning
2 (10.5 oz) cans cream of chicken soup
8oz sour cream
2 (32oz) boxes chicken stock
2 tsp chicken bouillon
1 (16oz) bag of chicken egg noodle (I used rotini tonight as I did not have egg noodles on hand tonight)
2 cups cooked chicken (I always use rotisserie)
Parsley flakes

1. Melt butter in large pot.
2. Saute the carrots for 2 minutes.
3. Add thyme, poultry seasoning, chicken stock and bouillon.
4. Bring to boil.
5. Add noodles and chicken and cook on low for 20 minutes. When done add 2 cans cream of chicken and 8oz sour cream.
6. Sprinkle with parsley and serve.