Curried Chicken and Vegetable Pie

Fry chicken, onion and garlic in oil until browned.

Meanwhile boil potato, sweet potato, carrot, cauliflower and broccoli until cooked.

Combine soup, curry powder and milk.

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.

Bake at 180C for 20 - 25 minutes.