Place the diced carrots, potato and chicken fillet into a small saucepan together with the water and simmer covered over a medium heat until the vegetables are tender and the chicken is cooked
Remove from the heat and allow to cool but do not drain
Once cooled stir in the mixed herbs, mayonnaise and contents of the sachet of KNORR Chicken a’la King Dry Cook-In-Sauce.
Spoon the filling into a round oven proof pie dish and brush the edges of the dish with water
Unroll the puff pastry so that it drapes over the pie dish, trim the excess from the edges and press it firmly down
Make a small incision on the top of the pie to allow the steam to escape
Brush with a little milk then bake in a preheated oven for 20-25 minutes or until the pastry is golden brown and flaky
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
