Ingredients:
2 Large/3 Small chicken breast fillets, chopped
1 Can cream of chicken soup
1 Can pineapple pieces (strictly pieces)
2 Cloves garlic, chopped or crushed (whatever suits you best)
2Tbs Butter
1 Green pepper, chopped
Half a Celery, chopped
Half a Zucchini, chopped
Pastry
1/3 Cup of milk (there’s going to be some leftovers)
Add half of the butter and half of the garlic in frying pan and stir until butter has melted and garlic has browned a little bit. Add the chicken to the pan and fry until brown (don’t overcook- remember it still has to go in the oven). Take chicken out of pan and set aside. Add the remaining butter and garlic and melt. Then place the green pepper, zucchini and the celery and fry until partially cooked (remember the oven!). Set aside. Place the cream of chicken soup and pineapple pieces in a bowl with the chicken and stir. Then add the veggies and again mix until thoroughly combined. Meanwhile, place four bowls upside-down on a sheet of pastry. Cut out an inch from the diameter of the bowl for each one (see picture if having trouble). Flip back so the bowls are upright, remove the pastry and divide the casserole into them. Then, replace the sheet of pastry onto the bowls and fold the edges around so airtight (don’t worry, we’ll prick holes later). Now, paint the pastry generously with milk using a pastry brush. Try and do each brush in small doses, just incase some have more than the others (make sure you still have some remaining!). Grab a fork and prick each pastry once, creating some holes so that the air doesn’t build up.
Place in oven for 30 minutes or until pastry has browned.
Serves 4.
