Chicken Pie Wreath

This was so easy to make and so yummy!

The quantities I will share here feed our family of nine (5 adult serves, 4 child serves)

1x 2kg chicken roasted
4 cups of chopped broccoli 
1 onion
3 garlic cloves
1 capsicum
1 1/3 cups of cream
5 tsp cornflour
2 tsp chicken stock
pepper
2 cups of cheese
pastry - 75 grams butter, 1 1/2 cups flour, 1/3 cup water (make 3 lots of this)

1. Remove all the meat from the chicken bones and place aside to cool.
2. Put the vegetables in a pot with a small amount of water to steam until bright in colour but still firm.
3. Mix the chicken stock, pepper, and cornflour with a little bit of the cream to form a paste.  Then add the rest of the cream and mix well.  Tip over the cooled chicken.
4. Drain the water from the vegetables and allow them to cool.  
5. Add them to the chicken and cream mixing well to combine.  Put the mixture in the fridge for a few hours.
6. Make the pastry.  Roll out thin and cut into long triangle shapes.  We used 16.
7. Lay 8 triangles in a circle with the tips pointing out of the circle.  Fill with the chicken/vegetable filling and cheese.  Fold the tips over the filling and tuck under the base.  There will be some filling showing, this is ok.
8.  Brush the pastry with egg or milk.
9. Bake at 180 degrees C for 30 minutes or until the pastry is golden.
10. Serve

We had ours with stuffing (from the chicken) and coleslaw.