Name: Easy Mushroom & Chicken Pot Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 20 g butter; 1 onion, diced; 2 cups 2 cups sliced mushrooms; 2 cups cooked chicken (BBQ chicken), diced; 1 45g packet cream of chicken soup mix; 1 cup water; ½ bunch chives, chopped; 2 sheets frozen puff pastry, thawed; 1 egg; 1 tbsp sesame seeds

Easy Mushroom & Chicken Pot Pies

Yields4 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

20 g butter

1 onion, diced

2 cups 2 cups sliced mushrooms

2 cups cooked chicken (BBQ chicken), diced

1 45g packet cream of chicken soup mix

1 cup water

½ bunch chives, chopped

2 sheets frozen puff pastry, thawed

1 egg

1 tbsp sesame seeds

1

Preheat the oven to 180℃ and place 4 x heatproof ramekins on a baking tray.

2

Place the butter in a frying pan over medium heat. Once melted, add the onion and cook for 3-4 minutes or until softened. Add the mushrooms to the pan and cook, stirring for 2-3 minutes

3

Add the diced chicken to the pan. Cook, stirring for 3-4 minutes.

4

Combine the cream of chicken soup mix and water in a jug. Stir to combine then pour into the frying pan. Reduce heat to low and simmer for 2 minutes.

5

Transfer the mushroom and chicken mixture to the ramekins.

6

Cut each sheet of pastry in half so you have 4 pieces. Place one piece on top of each ramekin. Pinch around the edges to create a seal. Use a sharp knife to pierce the pastry in 2-3 places.

7

Lightly whisk the egg. Use a pastry brush to glaze the top of the pastry with the egg. Sprinkle with sesame seeds.

8

Keep the pot pies on the tray and transfer to the oven and bake for 20-25 minutes or until the pastry is golden and crisp and the filling is hot.

9

Sand for 5 minutes before serving.

Ingredients