ingredients
Total of 11
1 can Crosse & Blackwell Condensed Chicken Soup
1 tbsp olive oil
½ leek, sliced
2 cloves garlic, finely chopped
1 tsp dried thyme
2 chicken breasts, diced
1 tsp dijon mustard
75ml double cream
salt and pepper to taste
1 sheet pre-rolled puff pastry
1 egg, beaten, for egg wash
Method:
- In a frying pan add the olive oil, leek, garlic and dried thyme and fry over a medium heat until the chicken has browned and cooked through.
- Next add the Crosse & Blackwell Condensed Chicken Soup, double cream, dijon mustard and salt and pepper to taste and mix together well.
- Add the mixture to either one larger pie dish or two smaller individual ones then top with a layer of puff pastry and brush with beaten egg then bake in a preheated oven at 200ºC for 25–30 minutes until the pastry has puffed up and golden brown.
- Serve with creamy mash and roasted vegetables and enjoy!