Creamy chicken and mushroom pies

Creamy chicken and mushroom pies

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Create these delicious chicken pies with just 6 ingredients and a can of soup.

The ingredient of Creamy chicken and mushroom pies

  1. 1 tablespoon olive oil
  2. 1 medium brown onion, halved, thinly sliced
  3. 150g button mushrooms, thinly sliced
  4. 420g can Campbells Condensed Cream of Mushroom Soup
  5. 3 cups shredded cooked chicken
  6. 3 sheets frozen shortcrust pastry, partially thawed
  7. 1 tablespoon milk

The instruction how to make Creamy chicken and mushroom pies

  1. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mushroom. Cook, stirring, for 5 minutes or until lightly browned and tender.
  2. Add soup and 1/4 cup cold water. Cook, stirring, for 3 minutes or until combined. Remove from heat. Add chicken. Season with pepper. Stir to combine. Transfer to a heatproof bowl. Cool completely.
  3. Preheat oven to 200C/180C fan-forced. Grease four 7.5cm-round (base) pie tins. Cut 2 sheets of pastry in half diagonally. Line tins with pastry. Trim edges. Spoon chicken mixture evenly between tins. Cut remaining pastry sheet into 4 squares. Place 1 piece of pastry over each pie. Trim excess. Press edges together with a fork to seal. Brush with milk. Cut a cross into top of each pie. Bake for 40 minutes or until golden. Serve.

Nutritions of Creamy chicken and mushroom pies

fatContent: 831.242 calories
saturatedFatContent: 45.8 grams fat
carbohydrateContent: 17.2 grams saturated fat
sugarContent: 64.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 37.7 grams protein
sodiumContent: 138 milligrams cholesterol

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