Irresistible Individual Chicken and Vegetable Pies

Recipe by Donnalou86
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (10 1/2 ounce) cans of condensed chicken soup (I use Campbell's but I'm sure any is fine)
  • 1
    (10 1/2 ounce) soup can refilled with milk
  • 3
    tablespoons single cream (optional but makes them super creamy) (optional)
  • 150
    g mushrooms, chopped into large chunks
  • 3
    large carrots, chopped into small cubes
  • 100
    g frozen peas
  • 1
    large onion, sliced finely
  • 2
    tablespoons butter
  • 4
    chicken breasts, chopped into chunks (skinless)
  • 1
    (17 ounce) package of ready made puff pastry
  • 1
    egg, to brush on the top
  • 3
    chicken stock cubes (oxo is best)
  • salt and pepper
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DIRECTIONS

  • In a nice deep pan, melt the butter and get the pan nice and hot (without burning the butter.
  • Add the chicken and fry for around 5 minutes until starting to brown.
  • Add the onions, mushrooms and carrots, then reduce the temperature. Cook for 5-7 minutes gently. Until the onions are translucent and the vegetables are starting to cook.
  • Crumble in the stock cubes and add salt and pepper, stirring through the ingredients.
  • Add the soup, milk and cream, stir and heat gently for 5 minutes.
  • Add the peas and cook for a further ten minutes (should be smelling lovely and chickeny now!).
  • Spoon mixture into 6 individual pie dishes, or into a large pie dish if preferred.
  • As the filling is cooling slightly, roll out the pastry to around 5mm thick.
  • Cut rounds of pastry to fit your individual dishes or roll to fit the large dish,.
  • Cover each little pie with it's pastry top, make a hole to let the steam escape and brush with beaten egg.
  • Bake in the oven at 200 degrees for around 15-20 minutes until nice and brown. Delicious!
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