Ingredients
500g chicken thigh or breast fillets
no skin, fat trimmed off, cubed
¼ cup leek
finely chopped
1 420 gr can chicken condensed soup
98% fat free
1 water
1 cup mixed vegetables
corn, carrots, peas and beans
1 glass white wine
5 medium sized mushrooms
sliced
Pepper
to taste
100g frozen shortcrust pastry
Equipment
- 1 frypan
- 1 ramekin dishes
- 1 fork
Instructions
- Take out pastry from freezer and leave to defrost on bench.
- Preheat oven to 200C.
- In a frypan, saute the leek in white wine, add chicken and cook through.
- Add soup, and then an extra can of water, mixed vegetables, mushrooms and simmer until thickened.
- Use ramekin dishes and trace around to cut out tops, fill with mixture, roll out the pastry circles to make a little bigger and seal on ramekin, and make some venting holes with a fork on top.
- You can choose to brush with egg wash (1 egg beaten with a little milk).
- Bake for 30 mins or until golden brown.
Notes
Tip
Using condensed chicken soup is a great shortcut that is low in calories and saves time.
Storage
These pies are perfect for the freezer.
