Package up everyone's favourite butter chicken flavours in a light pastry parcel with plenty of chunky vegetables. A real Winter winner! Servings: 5 - 6

Butter Chicken and Chunky Vegetable Pie Recipe Ingredients: 1 Onion, peeled and sliced 600g Tegel Skinless Chicken Thigh Fillets 535g can Wattie's Just Add Butter Chicken Simmer Sauce 750g bag Wattie's Frozen Chunky Mix 1/4 c Chopped Fresh Coriander 2 Sheets Ready Rolled Puff Pastry, defrosted 1/2 c Natural Usweetened Yoghurt

Directions:
Cut the Tegal Skinless Chicken Thigh Fillets into 5-6 pieces. Heat a dash of oil in a large deep frying pan and brown the chicken pieces evenly. Set aside.

Gently fry onion in the residue oil until tender, but not brown. Add Wattie's Just Add Butter Chicken Simmer Sauce and Wattie's Frozen Chunky Mix, return the browned chicken to the pan and heat gently until the vegetables are just thawed. Remove from heat, stir in yoghurt and coriander, turn in to a deep 24cm pie dish. Cool.

Place the puff pastry sheets one on top of the other, roll out and cover the top of the pie. Brush with milk to glaze.

Bake at 220°C for 30 minutes, then at 180°C for a further 15 minutes until the pastry is golden and the filling is hot.