Ingredients:

2 chicken breast fillet chopped

1 onion diced

1 tsp garlic minced

1 tbs olive oil

2 potato large cubed

1 sweet potato small cubed

1 carrot sliced

1/2 cauliflower chopped

1/2 cup broccoli chopped

420 g canned cream of chicken soup

3 tsp curry powder

3/4 cup milk

3/4 cup peas

1 sheet puff pastry frozen

1 egg

1 tbs milk

1 tsp cumin seeds

Directions:

1. Fry chicken, onion and garlic in oil until browned.

2.Meanwhile boil potato, sweet potato, carrot, cauliflower and broccoli until cooked. Combine soup, curry powder and milk.

3. Transfer chicken mixture, vegetables, soup mixture and peas to a lasagne dish and mix. Cover with pastry, lightly glaze with egg and milk and sprinkle with cumin seeds.

4. Bake at 180C for 20 25 minutes. If the lasange dish is to big for the sheet of pastry, gently roll with a rolling pin between 2 sheets of glad wrap but try not to overwork it too much.

Bon Appetit!